Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Dina
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Gingerbread Cookie Bars are a festive, spiced treat perfect for the holiday season. Featuring a thin, soft cookie base bursting with warm ginger and spice flavors, topped with a creamy spiced cream cheese frosting, these bars combine traditional gingerbread elements with a delightful creamy topping. They bake quickly, are easy to slice, and store well, making them a great make-ahead dessert for gatherings or cozy nights in.

Ingredients

Scale

Cookie Bars

  • 2 and 1/4 cups all-purpose flour (281g)
  • 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 ground black pepper
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted (170g / 12 Tbsp)
  • 1/2 cup packed dark brown sugar (100g)
  • 1/2 cup granulated sugar (100g)
  • 1/3 cup unsulphured molasses (113g / 80ml)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

  • 6 ounces full-fat brick cream cheese, softened (170g)
  • 2 tablespoons unsalted butter, softened (28g)
  • 1 and 1/2 cups confectioners' sugar (180g)
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground ginger, cinnamon, and allspice
  • optional: sprinkles for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Adjust the oven rack to the center position. Line a 9x13-inch metal or glass baking pan with parchment paper, leaving overhang on the sides for easy lifting, and set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until evenly mixed. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk the melted butter, dark brown sugar, granulated sugar, and molasses until smooth with no lumps. Whisk in the egg and vanilla extract until fully combined.
  4. Make the Dough: Pour the wet mixture into the dry ingredients. Using a large spoon or silicone spatula, mix until no traces of flour remain and the dough is thick, shiny, and uniform. Transfer the dough to the prepared baking pan and press it down evenly into a smooth, thin layer.
  5. Bake the Bars: Bake for 26 minutes, or until the top is set but still soft to the touch. A toothpick inserted into the center should come out mostly clean with some moist crumbs. Avoid overbaking. Remove from oven and allow the bars to cool completely in the pan on a cooling rack for at least 1 hour.
  6. Prepare the Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the bowl as needed.
  7. Add Sugar and Spices: Add the confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract to the cream cheese mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until frosting is creamy and well combined. Taste and add a pinch of salt if frosting is too sweet.
  8. Frost the Bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, sprinkle with festive sprinkles. Refrigerate the frosted bars for 30 minutes to help set the frosting before slicing.
  9. Slice and Store: Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and cut into 18-24 squares. Store leftover bars tightly covered in the refrigerator for up to 5 days. If unfrosted, store at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • You can make the dough ahead and chill for up to 3 days or freeze for up to 3 months; allow it to come to room temperature before baking.
  • Baked and cooled bars freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.
  • If halving the recipe, use an 8-inch or thinner 9-inch pan; start checking for doneness at 22 minutes.
  • Use unsulphured or dark molasses for best flavor; blackstrap molasses is too bitter.
  • Avoid letting melted butter cool for too long before mixing; warm butter helps create soft, not cakey, bars.
  • Use brick cream cheese, not the spreadable tub kind, for frosting to ensure the right texture.
  • For easier removal, make sure to use parchment with overhang on all sides of the baking pan.

Nutrition

  • Serving Size: 1 bar (assuming 24 bars per batch)
  • Calories: 210 kcal
  • Sugar: 16 g
  • Sodium: 130 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Find it online: https://mealsbydina.com/gingerbread-cookie-bars-with-spiced-cream-cheese-frosting-recipe/