Gingerbread Cookie Bars Recipe

If you're a fan of classic gingerbread cookies but looking for something quicker and easier to make, these Gingerbread Cookie Bars are the perfect solution! They pack all the warm, spicy flavors of gingerbread into soft, chewy bars topped with a luscious cream cheese frosting. These bars are not only delicious but also incredibly easy to make—ideal for holiday gatherings, cookie exchanges, or just a cozy treat to enjoy with a cup of tea or coffee. Whether you're a beginner baker or a seasoned pro, this recipe will help you create a mouthwatering dessert that brings the holiday spirit to every bite.

What Are Gingerbread Cookie Bars?

Gingerbread Cookie Bars are essentially a simpler, bar-cookie version of traditional gingerbread cookies. Instead of rolling and cutting out individual cookies, you spread the dough into a pan and bake it all at once, resulting in a soft, cake-like texture with the signature flavors of molasses, ginger, cinnamon, and cloves. These bars are often topped with a generous layer of cream cheese frosting, making them rich, flavorful, and perfect for the holiday season. They are a wonderful alternative for when you don’t have time to roll out dough but still crave the nostalgic, spiced flavor of gingerbread.

Ingredients List for Gingerbread Cookie Bars

This recipe requires common pantry ingredients that you may already have on hand. The warm spices, molasses, and cream cheese frosting all come together to create a holiday favorite. Here's what you'll need:

For the Gingerbread Cookie Bars:

• ¾ cup unsalted butter, softened – Adds richness and moisture to the bars.
• 1 cup brown sugar, packed – Provides sweetness and a deep molasses flavor.
• ¼ cup molasses – Essential for that classic gingerbread flavor.
• 1 large egg – Helps bind the ingredients together.
• 2 teaspoons vanilla extract – Enhances the overall flavor.
• 2 cups all-purpose flour – The base for the dough.
• 1 tablespoon ground ginger – The star spice that gives gingerbread its signature flavor.
• 1 teaspoon ground cinnamon – Adds warmth and complements the ginger.
• ½ teaspoon ground cloves – A spicy, aromatic addition that adds depth.
• ½ teaspoon ground nutmeg – Optional, but adds extra warmth.
• ½ teaspoon baking soda – Helps the bars rise slightly.
• ¼ teaspoon salt – Balances the sweetness and enhances the spices.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened – The creamy base of the frosting.
• ¼ cup unsalted butter, softened – Adds richness and smoothness.
• 2 cups powdered sugar – Sweetens the frosting and gives it a light, fluffy texture.
• 1 teaspoon vanilla extract – For added flavor.
• Pinch of salt – Balances the sweetness of the frosting.

Substitutions and Variations

You can easily customize this recipe to fit your dietary needs or preferences. Here are a few ideas for substitutions and variations:

• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Dairy-Free: Use plant-based butter and a dairy-free cream cheese alternative to make this recipe dairy-free.
• Add-ins: Stir in chopped nuts, raisins, or chocolate chips to the batter before baking for added texture and flavor.
• Spice Variation: If you prefer a milder gingerbread flavor, you can reduce the amount of ginger or cloves, or add a little more cinnamon for a sweeter taste.

Step-by-Step Cooking Instructions

Making these Gingerbread Cookie Bars is straightforward and can be done in just a few easy steps. Let’s get started!

How to Make the Gingerbread Cookie Bars

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add Molasses, Egg, and Vanilla: Beat in the molasses, egg, and vanilla extract until fully combined. The mixture will look a bit dark and thick, but that’s exactly what you want for gingerbread flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
5. Mix the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is combined and a thick dough forms.
6. Spread the Dough: Using a spatula, evenly spread the dough into the prepared baking pan. The dough will be thick and sticky, so you might need to use your hands or the back of a spoon to press it down into the corners.
7. Bake the Bars: Bake the bars in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden, but the center should still be soft and chewy.
8. Cool the Bars: Remove the pan from the oven and let the bars cool completely in the pan before frosting.

How to Make the Cream Cheese Frosting

1. Beat the Cream Cheese and Butter: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined. Once fully combined, increase the speed to medium-high and beat until the frosting is light and fluffy.
3. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt to balance the sweetness.
4. Frost the Bars: Once the gingerbread cookie bars are completely cooled, spread the cream cheese frosting evenly over the top using a spatula or butter knife.

How to Cut and Serve the Bars

1. Cut the Bars: After frosting, cut the bars into squares or rectangles. For clean cuts, you can chill the bars in the fridge for 10-15 minutes before slicing.
2. Serve: These bars are best served at room temperature with a warm beverage like coffee, hot chocolate, or tea. You can garnish each slice with a sprinkle of ground cinnamon or crushed gingerbread cookies for extra flair.

Common Mistakes to Avoid

• Overbaking: Keep an eye on the baking time. Overbaking can cause the bars to dry out. They should be slightly soft when removed from the oven, as they will continue to firm up while cooling.
• Not Letting the Bars Cool: It’s important to let the bars cool completely before frosting. If you frost them while they’re warm, the frosting will melt and become runny.
• Skipping the Cream Cheese Frosting: While the bars are delicious on their own, the cream cheese frosting adds an extra layer of flavor and sweetness that balances the spiced gingerbread perfectly.

Serving and Presentation Tips

When it comes to presentation, Gingerbread Cookie Bars are as versatile as they are tasty. Here’s how you can elevate the look and feel of your dessert.

How to Serve Gingerbread Cookie Bars

• On a Dessert Platter: Arrange the bars on a festive holiday platter for a beautiful dessert display at parties or gatherings.
• Holiday Brunch: Serve these bars as part of a holiday brunch spread alongside other seasonal favorites like cinnamon rolls, fruit, and coffee.
• With Ice Cream: For an indulgent dessert, serve a bar with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation Ideas for Gingerbread Cookie Bars

• Decorative Sprinkles: Top the frosting with festive sprinkles, edible glitter, or a dusting of cinnamon for a festive touch.
• Candied Ginger: Garnish the bars with a few small pieces of candied ginger or crystallized ginger to enhance the ginger flavor.
• Holiday-Themed Shapes: Instead of cutting them into traditional squares, use cookie cutters to create holiday-themed shapes like stars or trees.

Gingerbread Cookie Bars Recipe Tips

• Make Ahead: You can make the bars ahead of time and store them in the refrigerator for up to 3 days. Frost them just before serving for the freshest taste.
• Storing Leftovers: Store the leftover bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them (without the frosting) for up to 2 months. Thaw in the fridge before frosting and serving.
• Adjust the Frosting: If you prefer less frosting, you can halve the frosting recipe, or if you want a thicker layer, make a double batch.

Frequently Asked Questions (FAQs)

Can I use blackstrap molasses?

Blackstrap molasses is more intense and slightly bitter compared to regular molasses. While it can be used, it will give the bars a stronger, more robust flavor. If you prefer a milder gingerbread taste, stick with regular unsulphured molasses.

How can I make the bars chewier?

For chewier bars, reduce the baking time by a couple of minutes. The center should still be slightly soft when you remove them from the oven, and they will firm up as they cool.

Can I freeze Gingerbread Cookie Bars?

Yes! To freeze, wrap the cooled, unfrosted bars tightly in plastic wrap and then in aluminum foil or a freezer-safe

bag. Freeze for up to 2 months. When ready to serve, thaw the bars overnight in the refrigerator, then frost before serving.

Conclusion

These Gingerbread Cookie Bars are a delightful twist on the classic holiday treat, offering all the cozy, spicy flavors of gingerbread in a simple bar form. Topped with creamy, tangy cream cheese frosting, these bars are perfect for holiday parties, family gatherings, or even a casual winter afternoon treat. Whether you’re looking for a quick and easy holiday dessert or something new to add to your festive baking repertoire, these bars are sure to become a seasonal favorite. So grab your apron and enjoy the warm, spiced goodness of Gingerbread Cookie Bars this holiday season!

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