Gingerbread Cookie Bars
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These decadent Gingerbread Cookie Bars are a homemade gingerbread cookie bar that’s topped with a velvety smooth cream cheese frosting. They’re the perfect wintery cookie bar that’s packed full of warm spices.
If you’re looking for an easy dessert, skip making gingerbread men and make a cookie bar that takes minimal prep and effort to make. Also, make sure to try out my gingerbread dip which goes great with cookies or fruit.
I love the warm molasses flavor paired with warm holiday spices. It pairs perfectly and the cream cheese frosting elevates the flavors even more.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
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Sugar – I used granulated sugar and brown sugar for the gingerbread cookie bars. I used light brown sugar, but dark brown sugar will work too especially you want more molasses flavor.
Butter – Room temperature butter is needed. Make sure it’s real butter and not margarine as it will affect the result. I also like to use salted butter.
Molasses – Reach for full-flavored molasses for these bars and not blackstrap molasses.
Spices – Cinnamon, ginger, nutmeg, and cloves are all paired together for that traditional gingerbread flavor and to help bring warm spices to every single bite.
Substitutions and Variations
- Frosting – Leave off the frosting and serve the bars bare. Or dust with powdered sugar, or you can even make a different flavor of frosting for spreading on top.
- Toppings – Sprinkles are what I opted for, but you can decorate with gingerbread cookies, drizzle with colored candy melts, cinnamon chips (like a chocolate chip), white chocolate chips, etc. Have fun decorating the bars.
- Gluten Free Flour – If you want gluten-free flour go right ahead and use a gluten-free flour blend in replace of the all-purpose flour in the recipe.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Gingerbread Cookie Bars
Prep Work: Preheat the oven and prep your baking dish as directed.
Step 1: In a large mixing bowl, add your butter, molasses, sugars, and vanilla. Mix on low speed.
Step 2: Add in the egg and mix to combine.
Step 3: In a small bowl add your dry ingredients then slowly mix it into the batter. Scrape down the sides of the mixing bowl to ensure it fully incorporates.
Step 4: Spray cooking spray or grease hands and then press the cookie bar batter into the pan. Press it so it is evenly spread.
Step 5: Bake as directed, and allow the bars to cool completely.
Step 6: For making the frosting add the butter and cream cheese in a mixer and whip on medium speed.Add in the powdered sugar and vanilla a little at a time, scraping down the sides of the bowl.Then when the frosting is light and fluffy, takes around 2 minutes, you will spread over the bars, and top with sprinkles if you want.
Storing
These bars need to be refrigerated due to the cream cheese frosting. Just place it in a covered container and store it for up to 5 days.
You can also place the baked and cooled cookie bar in a freezer-safe container and freeze it for up to 3 months if you would like to extend the life. Then eat straight from the freezer or thaw in the fridge overnight.
Tips For Success
- Make sure to line the pan with parchment paper so you can easily remove the bars. I like to use binder clips to keep the parchment paper in place in the pan.
- Scrape down the sides of the bowl as you mix to ensure you remove any stuck-on bits on the bowl.
- When you bake the cookie bars make sure to not overbake or it will dry out the bars rather quickly.
- Don’t spread on the cream cheese frosting until the cookie bars are fully cooled, or it will melt into the bars.
- You have to use cream cheese that is softened or it will not cream together and leave clumps in the frosting.
- If your powdered sugar is lumpy, sift it before you add it to the mixer. This tip will help ensure you have that ultra-smooth frosting.
FAQs
Go right ahead and make the bars a day ahead of when you want to serve them up if you would like. Just store them in the fridge in an airtight container.
Take a toothpick and stick it in the center of the cookie bars. If it comes out clean of wet batter the cookie bar is done. If it is wet batter you will want to cook a bit longer.
You will find that the molasses is what helps give these gingerbread bars that classic gingerbread flavor. If you don’t like molasses you can use a dark corn syrup to replace but just know the flavor will alter as well as the texture slightly.
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Gingerbread Cookie Bars
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Ingredients
Cookie Bars
- ½ cup butter room temperature
- ½ cup full flavor molasses not blackstrap
- ½ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Cream Cheese Frosting
- 3 tablespoons butter room temperature
- 6 ounces cream cheese room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Festive sprinkles to decorate
Instructions
Cookie Bars
- Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper or foil. If using parchment paper, use binder clips to keep the overhang on the pan in place and from falling into the cookie bars.
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, add ½ cup butter, ½ cup full flavor molasses, ¾ cup granulated sugar and ½ cup light brown sugar, and 1 teaspoon vanilla extract. Beat on low speed until combined.
- Add in 1 large egg and mix until just combined.
- Add 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon ground ginger and ½ teaspoon salt to the wet ingredients. Beat on low speed until most of the dry ingredients are combined. Turn mixer to medium speed and beat until the dry ingredients are fully combined.
- Using your greased hands, press the dough evenly into the bottom of the prepared pan.
- Place in the preheated oven and bake for 20 to 30 minutes or until the center is set. The top will no longer be shiny and a toothpick inserted in the center of the cookie bar will come out clean.
- Let the cookie bars cool completely before frosting.
Frosting
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, add the 6 ounces cream cheese and 3 tablespoons butter. Beat on medium speed until smooth and creamy. Scrape down the sides of the bowl.
- Add in 1 teaspoon vanilla extract and half of 3 ½ cups powdered sugar. Mix on low speed until combined.
- Add in the remaining 3 ½ cups powdered sugar and mix on low speed until combined. Increase the speed to medium and mix for an additional 1 to 2 minutes until the frosting is fluffy and smooth.
- Once the cookie bar is cooled completely, add dollops of the frosting all over the top of the cookie bar. Using an angled spatula, spread the frosting evenly to the edges of the cookie bar.
- Add some festive sprinkles.
- Store in an airtight container in the fridge 5 to 7 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
