Description
Soft, spiced Gingerbread Cookie Bars topped with tangy cream cheese frosting are a holiday delight. Easy to make and perfect for sharing!
Ingredients
Scale
- For the Gingerbread Bars:
- 2 ¼ cups (270g) all-purpose flour
- 1 tsp baking soda
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ½ cup (160g) molasses
- 2 large eggs, room temperature
- Warm Spices:
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 tsp vanilla extract
- Optional Garnish:
- Candied ginger pieces
- A sprinkle of ground cinnamon
Instructions
- Prep the Pan and Mix Wet Ingredients:: First things first, let’s get that oven preheating to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a slight overhang on the sides. This makes lifting out the cooled Gingerbread Cookie Bars so much easier, a trick I learned after wrestling with a stuck batch once. In a large bowl, or your stand mixer, cream together the softened unsalted butter and brown sugar until it’s light and fluffy. This step is crucial for that tender texture, so don’t rush it. I always let my butter sit out for an hour or so; it makes a huge difference, honestly.
- Add Molasses and Eggs:: Now, pour in that glorious molasses. Mix it in until it’s fully combined and the mixture looks uniformly dark and rich. This is where the magic starts happening for these Gingerbread Cookie Bars! Then, crack in your eggs, one at a time, beating well after each addition. You want everything to be beautifully incorporated, smooth and glossy. I remember one time I added both eggs at once and the mixture looked a little curdled; it still worked, kinda, but it wasn’t as smooth. Take your time here!
- Combine Dry Ingredients:: In a separate medium bowl, whisk together your all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and nutmeg. Give it a good whisk to ensure all those lovely spices are evenly distributed throughout. This smells absolutely divine, honestly, like Christmas just arrived in my kitchen! I’ve definitely had moments where I forgot to whisk and ended up with a clump of ginger in one bite. Not ideal, but hey, adds character to your Gingerbread Cookie Bars, right?
- Mix Wet and Dry:: Gradually add the dry ingredient mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten too much, which can lead to tough Gingerbread Cookie Bars, and nobody wants that. I usually stop as soon as I see no more streaks of flour. A slightly shaggy dough is perfectly fine here. This batter is thick, so don’t be alarmed; it’s exactly what we’re going for.
- Bake the Gingerbread Cookie Bars:: Pour the thick batter evenly into your prepared 9×13 inch baking pan. Use an offset spatula or the back of a spoon to spread it out smoothly. Pop it into your preheated oven and bake for 20-25 minutes. You’re looking for the edges to be set and a toothpick inserted into the center to come out with moist crumbs, not wet batter. My oven tends to run a little hot, so I usually start checking around 20 minutes. The smell of these Gingerbread Cookie Bars baking is just heavenly, filling the whole house!
- Cool and Frost:: Once baked, let the Gingerbread Cookie Bars cool completely in the pan on a wire rack. This is crucial before frosting, otherwise, your beautiful cream cheese frosting will melt into a sad, sugary puddle. While they cool, whip up your cream cheese frosting by beating softened cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Once the bars are totally cool, spread that luscious frosting generously over the top. Cut into squares and enjoy your amazing Gingerbread Cookie Bars!