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Gingerbread Cookie Bars stacked with frosting and colorful holiday sprinkles.

Gingerbread Cookie Bars

5 from 1 vote
These gingerbread bars are perfectly soft and chewy, topped with a spiced cream cheese frosting, making them a holiday favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
cooling & chilling 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 20 Bars
Course: Dessert
Cuisine: American, Holiday
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 and ¼ cups all-purpose flour 281g for the base of the dough
  • 1 and ½ teaspoons baking soda helps the bars rise
  • 2 teaspoons ground ginger adds warmth and spice
  • 1 teaspoon ground cinnamon classic warm flavor
  • ¼ teaspoon ground allspice enhances the spice blend
  • ¼ teaspoon ground cloves adds depth of flavor
  • ¼ teaspoon ground nutmeg additional spice note
  • small pinch ground black pepper adds subtle heat
  • ¼ teaspoon salt balances the sweetness
  • ¾ cup unsalted butter melted 170g provides moisture and flavor
  • ½ cup packed light or dark brown sugar 100g adds moisture and sweetness
  • ½ cup granulated sugar 100g balances sweetness
  • ⅓ cup unsulphured molasses 113g/80ml adds richness
  • 1 large egg at room temperature helps bind ingredients
  • 1 teaspoon pure vanilla extract enhances flavor
Spiced Cream Cheese Frosting:
  • 6 ounces full-fat brick cream cheese softened 170g forms the base of the frosting
  • 2 tablespoons unsalted butter softened 28g adds creaminess
  • 1 and ½ cups confectioners’ sugar 180g sweetens the frosting
  • 1 teaspoon pure vanilla extract for flavor
  • small pinch ground ginger spices the frosting
  • small pinch ground cinnamon adds warmth
  • small pinch ground allspice enhances spice blend
  • optional garnish: sprinkles adds visual appeal

Method
 

  1. Preheat the oven to 350°F (177°C) and adjust the oven rack to the center. Line a 9×13-inch baking pan with parchment paper.
  2. Whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. Whisk in the egg and vanilla extract until fully combined.
  4. Pour the butter mixture into the dry ingredients and mix with a large spoon or spatula until smooth and well combined. The dough will be thick.
  5. Transfer the dough into the prepared baking pan, pressing it into an even layer. It may seem like a thin layer, but it will spread as it bakes.
  6. Bake for 23–26 minutes or until the top is set but still soft, and a toothpick inserted in the center comes out with a few moist crumbs. Err on the side of under-baking.
  7. Allow the bars to cool in the pan on a cooling rack for at least 1 hour.
  8. To make the frosting, beat the softened cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
  9. Add the confectioners’ sugar, ginger, cinnamon, allspice, and vanilla extract to the bowl. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until creamy.
  10. Taste and add a pinch of salt if the frosting is too sweet, then spread it over the cooled bars. Top with sprinkles if desired.
  11. Chill the bars in the refrigerator for 30 minutes to help the frosting set before slicing.
  12. Lift the bars out of the pan using the parchment paper overhang and transfer to a cutting board. Cut into squares and serve.

Nutrition

Serving: 1BarCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 19gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

These gingerbread cookie bars are a cozy holiday treat, with the perfect balance of spice and sweetness. The creamy frosting adds a rich touch that makes them irresistible!

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