Description

These Gingerbread Cookie Bars offer a delightful twist on traditional gingerbread cookies, featuring a soft, thick spiced cookie base topped with a creamy spiced cream cheese frosting. Perfect for holiday gatherings, these bars combine warm spices like ginger, cinnamon, and cloves with a rich molasses flavor, creating a festive treat that’s easy to bake and sure to impress.

Ingredients

Scale

Dry Ingredients

2 1/4 cups (281g) all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
small pinch of ground black pepper
1/4 teaspoon salt

Wet Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar (dark recommended)
1/2 cup (100g) granulated sugar
1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; Grandma’s brand preferred)
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Frosting

6 ounces (170g) full-fat brick cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
1 1/2 cups (180g) confectioners’ sugar
1 teaspoon pure vanilla extract
small pinch each of ground ginger, cinnamon, & allspice
optional for garnish: sprinkles

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) and adjust the rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until well combined. Set this mixture aside.
Combine Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and lump-free. Add the egg and vanilla extract, whisking until fully incorporated.
Make the Dough: Pour the wet mixture into the dry ingredients bowl. Mix thoroughly using a large spoon or silicone spatula until no traces of flour remain and the dough is thick and shiny. Transfer the dough into the prepared baking pan, pressing evenly into a smooth, thin layer.
Bake the Bars: Bake the bars for 23–26 minutes or until the top is set but still soft and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking as bars will puff and then settle while cooling. Let the bars cool in the pan on a rack for at least 1 hour.
Prepare Frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and butter on medium-high speed until smooth (about 2 minutes). Scrape down the bowl as needed. Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla. Beat on low speed for 30 seconds, then on high for 2 minutes until creamy. Adjust sweetness with a pinch of salt if desired.
Frost the Bars: Spread the frosting evenly over the cooled bars. Add sprinkles if using. Refrigerate for 30 minutes to set the frosting before slicing.
Serve and Store: Lift the bars out using the parchment overhang and cut into squares. Store leftovers tightly covered in the refrigerator for up to 5 days if frosted. Without frosting, store at room temperature for 3 days or refrigerated for 1 week.

Notes

Use unsulphured molasses, preferably Grandma’s brand, for best flavor; avoid blackstrap molasses as it’s too bitter.
Do not overbake the bars; they should be slightly soft in the center to remain moist after cooling.
Allow bars to cool completely before frosting to prevent melting.
Frosted bars should be refrigerated to keep frosting firm.
For a dairy-free version, cream cheese and butter can be substituted with suitable non-dairy alternatives, though texture and flavor may vary.
If you prefer, omit frosting and enjoy the gingerbread bars plain or dusted lightly with powdered sugar.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gingerbread, cookie bars, holiday dessert, spiced bars, cream cheese frosting, molasses, Christmas cookies