Gingerbread cookie bars are a warm and delicious treat. They combine the classic flavors of gingerbread in bar form. These bars are easy to make and are perfect for sharing. You can serve them during the holidays or any time you want a sweet snack. The combination of spices, butter, and brown sugar gives them a rich and inviting taste. When you add cream cheese frosting, they become even more special. They are sure to be a hit with family and friends.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and satisfying. The ingredients are easy to find, and the steps are straightforward. You do not need any fancy tools or baking skills. Just mix, bake, and frost! The warm spices create a cozy aroma that fills your home while they bake. Plus, they are great for any occasion, whether it’s a holiday, party, or just a quiet evening at home. The frosting adds a creamy touch, making every bite delightful. Whether you like gingerbread or not, these bars will win your heart!
HOW TO MAKE Gingerbread Cookie Bars
Making gingerbread cookie bars is simple. Here are the steps to create these tasty treats:
EQUIPMENT NEEDED
To make gingerbread cookie bars, you will need:
- A 9×13-inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Large spoon or silicone spatula
- Handheld or stand mixer
- Cooling rack
- Cutting board
- Knife
Ingredients You’ll Need
- 2 and 1/4 cups (281g) all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- small pinch of ground black pepper
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar (dark is recommended)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses (avoid blackstrap; Grandma’s brand is preferred)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, and allspice (optional)
- Sprinkles for garnish (optional)
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350°F (177°C). Adjust the oven rack to the center position. Line a 9×13-inch baking pan with parchment paper, leaving some paper hanging over the sides.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Set this mixture aside.
- In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until there are no lumps left. Whisk in the egg and vanilla extract.
- Pour the butter mixture into the bowl of flour. Use a large spoon or silicone spatula to combine until there are no traces of flour left. The dough will be thick and shiny.
- Transfer the dough to the prepared baking pan. Press it down into an even layer. It might seem like there is not enough dough, but that’s okay. It will be a thin layer.
- Bake the bars for 23-26 minutes. The top should be set but still soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Let the bars cool in the pan on a cooling rack for at least 1 hour.
- In a large bowl, use a handheld or stand mixer fitted with a paddle attachment. Beat the cream cheese and softened butter together on medium-high speed for about 2 minutes until smooth. Scrape the bowl as needed.
- Add the confectioners’ sugar, ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed for 2 minutes until creamy.
- Taste the frosting. If it is too sweet, add a small pinch of salt and mix again.
- Spread the frosting over the cooled bars. If you want, add sprinkles on top.
- For better results, refrigerate the bars for 30 minutes before cutting.
- Lift the bars out of the pan using the parchment paper. Place them on a cutting board and cut into squares.
- Cover any leftover bars tightly and store in the refrigerator for up to 5 days. If you did not add frosting, you can keep plain bars at room temperature for 3 days or in the refrigerator for 1 week.
HOW TO SERVE Gingerbread Cookie Bars
You can serve gingerbread cookie bars as a dessert at a holiday meal or as a sweet snack any time. They are great on their own or with a cup of hot cocoa or tea. You can also serve them cold right out of the refrigerator. If you like, add a scoop of ice cream or a dollop of whipped cream on top.
STORAGE & FREEZING: Gingerbread Cookie Bars
Store the gingerbread cookie bars in an airtight container. If they are frosted, keep them in the refrigerator. You can keep them for up to 5 days in the fridge. If you want to freeze them, wrap each piece tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. When you are ready to eat them, let them thaw in the refrigerator overnight.
SERVING SUGGESTIONS
Gingerbread cookie bars are delicious with a variety of options. You can serve them plain, frosted, or topped with sprinkles. For a festive touch, add crushed peppermint candies or toasted nuts on top. Try pairing them with a cup of warm spiced cider, pumpkin spice latte, or a creamy hot chocolate. They can be a lovely addition to a dessert platter at holiday parties or gatherings with friends.
VARIATIONS
You can create different versions of gingerbread cookie bars. Here are a few ideas:
- Chocolate Chip Gingerbread Bars: Add a cup of chocolate chips to the dough for a rich chocolate flavor.
- Nutty Gingerbread Bars: Mix in some chopped walnuts or pecans for a nice crunch.
- Fruit-Flavored Bars: Add raisins or chopped dried fruits like cranberries for added sweetness.
- Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend.
- Spicy Version: Increase the amount of ginger and cinnamon to make a spicier bar.
FAQs
1. Can I make these bars ahead of time?
Yes, you can make them a day in advance. Store them in an airtight container in the refrigerator.
2. What can I substitute for molasses?
If you do not have molasses, you can use honey or maple syrup, but the flavor will be different.
3. Can I freeze gingerbread cookie bars?
Yes, wrap them tightly in plastic wrap and place them in a freezer bag. They will last up to 3 months in the freezer.
4. How do I know when the bars are done baking?
The bars are done when they are set at the top but still look soft. A toothpick should come out mostly clean.
MAKE-AHEAD TIPS FOR Gingerbread Cookie Bars
If you want to prepare gingerbread cookie bars ahead of time, here are some tips:
- Prep the Dry Ingredients: Mix and store the dry ingredients in a container a day before baking. This will save time.
- Make the Frosting Ahead: You can make the cream cheese frosting a day ahead and keep it in the refrigerator until you are ready to use it.
- Chill the Bars Before Serving: For a firmer consistency, make the bars a day before you plan to serve them. This will allow the flavors to meld and the bars to set up nicely.
Enjoy making these wonderful gingerbread cookie bars! They are sure to bring joy to your kitchen and sweeten your day.
Gingerbread Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F (177°C). Adjust the oven rack to the center position. Line a 9x13-inch baking pan with parchment paper, leaving some paper hanging over the sides.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Set this mixture aside.
- In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until there are no lumps left. Whisk in the egg and vanilla extract.
- Pour the butter mixture into the bowl of flour. Use a large spoon or silicone spatula to combine until there are no traces of flour left. The dough will be thick and shiny.
- Transfer the dough to the prepared baking pan. Press it down into an even layer.
- Bake the bars for 23-26 minutes. The top should be set but still soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Let the bars cool in the pan on a cooling rack for at least 1 hour.
- In a large bowl, use a handheld or stand mixer fitted with a paddle attachment. Beat the cream cheese and softened butter together on medium-high speed for about 2 minutes until smooth. Scrape the bowl as needed.
- Add the confectioners’ sugar, ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed for 2 minutes until creamy.
- Spread the frosting over the cooled bars. If you want, add sprinkles on top.
- For better results, refrigerate the bars for 30 minutes before cutting.
- Lift the bars out of the pan using the parchment paper. Place them on a cutting board and cut into squares.
- Store any leftover bars tightly covered in the refrigerator for up to 5 days.