Gingerbread Cookie Bars
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.
Servings: 15 bars
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 9x13-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
Storage: Cookie bars should be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 389kcal | Carbohydrates: 67g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 337mg | Potassium: 217mg | Fiber: 1g | Sugar: 53g | Vitamin A: 428IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg
