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Gingerbread Cookie Bars

These Gingerbread Cookie Bars are a nostalgic twist on classic gingerbread cookies, offering a soft and chewy texture topped with creamy frosting, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bars
  • 2 cups all-purpose flour Opt for a high-quality brand like King Arthur or Gold Medal.
  • 1 teaspoon baking soda Fresh is best—check the expiration date.
  • 1 tablespoon ground ginger I prefer using McCormick for its vibrant flavor.
  • 1 tablespoon ground cinnamon You can use Ceylon cinnamon for a milder taste.
  • 1/2 teaspoon ground cloves It adds that signature warmth.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1/2 cup unsalted butter, softened Let it sit at room temperature for about 30 minutes before mixing for a smooth texture.
  • 1 cup brown sugar Light or dark works; choose what you prefer!
  • 1/2 cup molasses Grandpa’s brand is my go-to for a rich flavor.
  • 1 large egg Ensure it’s at room temperature for best results.
  • 1 teaspoon vanilla extract Pure vanilla enhances the flavor.
For the Frosting
  • 4 oz cream cheese, softened Use full-fat for a rich, creamy texture.
  • 1/4 cup unsalted butter, softened Ensure it’s at room temperature.
  • 1 cup powdered sugar Sifted for a smoother frosting.
  • 1 teaspoon vanilla extract Go for the pure stuff if you can.
  • 1/2 teaspoon ground cinnamon Just a pinch to enhance that holiday flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
  3. In a large bowl, combine the softened butter and brown sugar. Use an electric mixer to beat them together until light and fluffy.
  4. Mix in the molasses, egg, and vanilla, beating until smooth and well incorporated.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Spread the batter evenly in the prepared baking dish.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a bowl, beat together the softened cream cheese and butter until creamy.
  2. Gradually add the powdered sugar, vanilla, and cinnamon. Beat until smooth and fluffy.
  3. Once the bars are completely cool, spread the cream cheese frosting generously over the top.
  4. Slice into squares, serve, and enjoy!

Notes

To keep your Gingerbread Cookie Bars soft, store them in an airtight container. You can freeze the un-frosted bars for up to three months.