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Gingerbread Cookie Bars final

Gingerbread Cookie Bars

A basic gingerbread bar recipe that results in tender, warmly spiced bars generously frosted with a sweet and tangy cream cheese topping.
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Course: Cookie
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 24
Calories: 2132kcal
Author: Brenda Maher

Ingredients

For the Cookie Bars:

  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking soda
  • ½ cup granulated sugar
  • ¼ tsp salt
  • ¾ cup unsalted butter (melted)
  • ½ cup packed light or dark brown sugar
  • ⅓ cup unsulphured molasses
  • 1 tsp pure vanilla extract
  • ⅕ tsp ground black pepper
  • ⅓ tsp ground allspice
  • ⅓ =tsp ground cloves
  • 1 ¼ tsp ground cinnamon
  • ⅓ tsp ground nutmeg
  • 1 ¾ tsp ground ginger

For the Spiced Cream Cheese Frosting:

  • 6 oz full-fat brick cream cheese (softened)
  • 2 tbsp unsalted butter (softened)
  • 1 ½ cups confectioners' sugar
  • ⅕ tsp each of allspice (cinnamon, and ground ginger)
  • 1 tsp pure vanilla extract
  • ¼ cup sprinkles (optional)

Instructions

  • Set the oven to 350°F (around 177°C). Position the rack in the middle. Line a 9x13-inch pan with parchment paper, leaving an overhang.
  • Whisk flour, salt, baking soda, and spices in a large bowl. In a separate bowl, whisk molasses, melted butter, granulated sugar, and brown sugar until smooth. Whisk in egg and vanilla extract.
  • Mix wet ingredients with dry ingredients until just combined. Spread dough evenly in the prepared pan.
  • Bake for 25 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs. Cool completely in the pan on a wire rack.
  • For the frosting, beat cream cheese and butter until smooth. Add confectioners' sugar, vanilla extract, allspice, cinnamon, and ginger. Beat on low for 30 seconds, then high for 2 minutes.
  • Spread frosting over cooled bars. Refrigerate for 30 minutes to set. Lift bars from the pan using parchment paper and cut them into squares.

Notes

  • Store frosted bars in an airtight container in the fridge for up to 5 days. Store unfrosted bars covered at room temperature for up to 3 days or in the fridge for up to a week. 
  • Freeze baked bars (frosted or unfrosted) for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
  • Refrigerate dough for up to 3 days or freeze for up to 3 months.
  • Use melted butter that's still warm when mixing.
  • Use an 8-inch square pan or a thinner 9-inch pan, halve all ingredients, and keep the bake time approximately the same.

Nutrition

Calories: 2132kcal | Carbohydrates: 30g | Protein: 2.1g | Fat: 9.5g | Saturated Fat: 5.7g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 20g | Calcium: 18mg | Iron: 0.7mg
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