Gingerbread Cookie Bars

Gingerbread Cookie Bars with Cream Cheese Frosting Recipe

As the holiday season approaches, there’s no better way to embrace the festive spirit than with these Gingerbread Cookie Bars! Filled with warm spices like ginger, cinnamon, and cloves, these bars capture the classic flavor of gingerbread in a soft, chewy cookie bar form. Topped with a luscious cream cheese frosting, they’re the perfect dessert for holiday parties, family gatherings, or simply enjoying with a cup of hot cocoa.

Ingredients

For the Gingerbread Cookie Bars:

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

For the Cream Cheese Frosting:

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

Directions

1. Make the Gingerbread Cookie Bars:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or line it with parchment paper for easy removal later.
   • In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda.
   • In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
   • Beat in the molasses and vanilla extract, followed by the egg and egg yolk, until fully combined.
   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
   • Press the cookie dough evenly into the prepared baking pan. Use lightly greased hands to help spread the dough if necessary.
   • Bake for 22-25 minutes, or until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean.
   • Allow the cookie bars to cool completely in the pan before frosting.
2. Make the Cream Cheese Frosting:
   • In a large mixing bowl, beat the softened butter until it becomes light and fluffy.
   • Add the softened cream cheese and continue beating until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of whipping cream or milk to reach the desired consistency. Continue beating until the frosting is smooth and fluffy.
3. Frost and Serve:
   • Once the gingerbread cookie bars have completely cooled, spread the cream cheese frosting evenly over the top.
   • For a festive touch, top the frosted bars with holiday sprinkles.
   • Cut into squares and enjoy!

Tips for Success:

• Molasses: Be sure to use unsulphured molasses for the best flavor. Avoid blackstrap molasses, as it can be too bitter for this recipe.
• Frosting Consistency: If the frosting is too thick, add more cream or milk 1 teaspoon at a time until it’s spreadable. If it’s too thin, add a little more powdered sugar.
• Storage: Store the frosted bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture.

Nutritional Information:

• Calories per bar: 280 kcal
• Servings: 24 bars

Time Breakdown:

• Prep Time: 15 minutes
• Cooking Time: 22-25 minutes
• Total Time: 40 minutes

These Gingerbread Cookie Bars are a delightful and easy way to bring the flavors of gingerbread to your holiday baking. The soft, chewy texture of the bars combined with the tangy cream cheese frosting makes each bite feel like pure comfort. Whether you’re sharing them with loved ones or indulging on your own, these bars are sure to become a holiday favorite.

Gingerbread Cookie Bars

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 24 1x

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Description

These Gingerbread Cookie Bars offer all the warm, spiced flavors of classic gingerbread in a soft and chewy cookie bar form. The addition of a rich, creamy cream cheese frosting elevates the bars, making them a perfect festive treat for holiday gatherings. With hints of ginger, cinnamon, and molasses, each bite is full of cozy winter flavors.

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Ingredients

Scale 1x2x3x

For the Gingerbread Cookie Bars:
2 1/2 cups all-purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
3/4 cup unsalted butter, softened
1 cup brown sugar (light or dark)
1/3 cup unsulphured molasses
1 large egg
1 large egg yolk (discard the white)
2 tsp vanilla extract
For the Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz brick-style cream cheese (full-fat)
2–3 cups powdered sugar
1–2 tbsp whipping cream or milk

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Instructions

Make the Gingerbread Cookie Bars:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or line with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda.
In a separate large bowl, cream together the softened butter and brown sugar until fluffy.
Beat in the molasses and vanilla extract, followed by the egg and egg yolk, until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Press the cookie dough into the prepared pan, using lightly greased hands if necessary.
Bake for 22-25 minutes or until the edges start to pull away from the pan and a toothpick inserted comes out clean.
Allow the cookie bars to cool completely in the pan before frosting.
Make the Cream Cheese Frosting:
In a large mixing bowl, beat the softened butter until light and fluffy.
Add the cream cheese and beat until smooth.
With the mixer on low speed, gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of whipping cream or milk. Continue beating until the frosting reaches your desired consistency and sweetness.
Spread the frosting evenly over the cooled gingerbread cookie bars. Optionally, top with festive sprinkles.

• Prep Time: 15 minutes
• Cook Time: 22-25 minutes

Nutrition

• Calories: 280