Gingerbread Bars Recipe
Delightfully soft and chewy, these gingerbread bars are infused with warm spices and topped with a rich cream cheese frosting. They are simple to prepare and make an ideal holiday treat.
Print
Pin
Servings: 24
Ingredients
For the Cookie Bars:
- ½ cup butter melted
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 6 ounces cream cheese softened
- 3 tablespoons butter softened
- 2¼ cups powdered sugar
- ¾ teaspoon vanilla extract
- Holiday sprinkles optional
Instructions
To Prepare the Gingerbread Cookie Bars:
- Adjust the oven rack to the middle position and preheat to 350°F. Lightly grease a 9x13-inch jelly roll pan with non-stick spray and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside.
- In a stand mixer bowl or in a separate large bowl with a hand mixer, blend the melted butter, granulated sugar, brown sugar, vanilla extract, and molasses on medium speed until the mixture is light and fluffy, about 2–3 minutes.
- Add the egg and mix until fully incorporated. Gradually add the dry ingredients, mixing on low speed until just combined, then increase to medium speed for about 1 minute until the dough is smooth.
- Spread the dough evenly in the prepared pan. Bake for 15–20 minutes, or until the bars are a darker shade and a toothpick inserted in the center comes out with just a few moist crumbs. Transfer the pan to a wire rack to cool completely before frosting.
To Make the Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and butter on medium speed until smooth and fluffy, about 2–3 minutes.
- Gradually add powdered sugar and vanilla, mixing on low to combine. Increase to medium-high speed and beat for 1–2 minutes until the frosting is creamy and smooth.
To Finish:
- Spread the cream cheese frosting evenly over the cooled cookie bars. Sprinkle with holiday decorations if desired. Slice into 24 bars and serve.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This recipe yields 24 bars, making it perfect for gatherings or sharing with friends and family.