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Gingerbread Cookie Bars Recipe

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5 from 138 reviews

Delight in these soft and flavorful Gingerbread Cookie Bars topped with a smooth cream cheese frosting, perfect for holiday celebrations or cozy winter treats.

Ingredients

Scale

Cookie Bars

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter (softened)
  • 1 cup brown sugar (light or dark)
  • 1/3 cup unsulphered molasses
  • 1 large egg
  • 1 large egg yolk (discard the egg white)
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 1/2 cup unsalted butter (softened)
  • 8 oz brick-style cream cheese (full-fat)
  • 2–3 cups powdered sugar
  • 1–2 tablespoons whipping cream (or milk)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie bars.
  2. Prepare Baking Pan: Grease a 9×13 inch pan with non-stick cooking spray or line it with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda until evenly combined.
  4. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, which helps create tender bars.
  5. Add Wet Ingredients: Beat in the molasses and vanilla extract into the butter mixture, then incorporate the whole egg and egg yolk, mixing until smooth.
  6. Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients about half at a time, mixing well after each addition until just combined to avoid overmixing.
  7. Shape Dough: Spread or press the cookie dough evenly into the prepared pan. If using your hands, lightly spray them with non-stick cooking spray to avoid sticking.
  8. Bake: Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges begin to pull away from the pan and a toothpick inserted in the center comes out clean.
  9. Cool: Allow the bars to cool completely in the pan to set before frosting.
  10. Prepare Frosting: Beat the softened butter until fluffy, then add the cream cheese and continue beating until smooth and combined.
  11. Add Powdered Sugar and Cream: With the mixer on low speed, beat in powdered sugar about one cup at a time, alternating with one tablespoon of whipping cream until the frosting reaches your desired sweetness and spreadable consistency.
  12. Frost Bars: Spread the cream cheese frosting evenly over the cooled gingerbread bars. Optionally, decorate with sprinkles for a festive touch.

Notes

  • For softer bars, be careful not to overbake; start checking at 22 minutes.
  • You can substitute maple syrup for molasses for a milder flavor.
  • Use light or dark brown sugar depending on your preferred depth of flavor.
  • If you don’t have whipping cream, milk works as a substitute for the frosting.
  • Store the bars in an airtight container in the refrigerator for up to 5 days.
  • Bring bars to room temperature before serving for the best texture and flavor.

Keywords: Gingerbread cookie bars, holiday dessert, cream cheese frosting, gingerbread recipe, Christmas cookies

Find it online: https://yumwithmia.com/gingerbread-cookie-bars-recipe/