Gingerbread Bars are soft, chewy, and filled with cozy flavors. Topped with a delicious cream cheese frosting, this easy dessert is perfect for gingerbread lovers!
Gingerbread Bars
I’m back with a gingerbread recipe, friends!
If you hate rolling dough and cutting out cookies, this gingerbread cookie bar recipe was made for you. Not only is it incredibly easy to make, but it’s just as delicious (and dare I say better?) than regular gingerbread cookies.
And trust me, I’m a big fan of gingerbread! My Grandma used to make them growing up, and now my aunt has taken over. As much as I love those cookies, it’s definitely a labor of love. And you know I’m all about the easy dessert recipes around here, so this one fits the bill!
Just incase you’re on the hunt for more gingerbread desserts, this easy gingerbread cake and that gingerbread spiced latte are two favorites of mine!
Back to these easy gingerbread cookie bar. They’re soft, chewy, and filled with cozy hints of molasses. It’s everything a cookie bar should be!
And that cream cheese frosting…mmm mmm good! It’s simple to make and is the perfect topping to go with the gingerbread spice. These Christmas cookie bars will be the star of the season!
What’s in Gingerbread Bars?
- All-purpose flour
- Baking powder
- Baking soda
- Ground ginger
- Cinnamon
- Nutmeg
- Cloves
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Unsulfured molasses
- Cream cheese
- Powdered sugar
- Vanilla
How to Make Gingerbread Bars:
- Preheat oven to 350°F and lightly grease a 9×13 baking pan with cooking spray.
- In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes. Add egg and molasses and beat until combined.
- Gradually add flour mixture to wet mixture and beat until combined.
- Spread batter evenly onto the bottom of prepared pan. Bake for 15-20 minutes, or until edges are set and center is just slightly underbaked.
- To make the cream cheese frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla and beat until fluffy. Spread over cooled bars and cut into squares.
How to Store Gingerbread Cookie Bars:
Because of the cream cheese frosting, it is best to store these gingerbread bars in an airtight container in the refrigerator for up to four days. Before serving, let sit at room temperature for 5-10 minutes to soften slightly.
Can I Freeze These Bars?
Absolutely! However, you want to freeze the bars before you frost them. Simply let the gingerbread bars cool to room temperature and then store in a freezer-safe container or ziploc bag for up to four months.
Tips for Making this Gingerbread Dessert:
- Be sure to beat the sugars and butter until light and fluffy. This will help the bars bake up soft and fluffy, not dense and heavy.
- For bars that are chewy, be sure to keep an eye on your oven at the 15-minute mark. You want the center to be just slightly underbaked, as it will continue to firm up when cooling.
- Don’t skip the frosting! While these bars are delicious all on their own (or with a dusting of powdered sugar), the cream cheese frosting adds the perfect amount of sweetness.
Looking for More Easy Christmas Desserts? I’ve got you covered!
- Sprinkle Cookies
- Cookies and Cream Fudge
- Dark Chocolate Dipped Gingerbread Cookies
- Peppermint Cheesecake Dip
- White Chocolate Peppermint Scones
- Glazed Eggnog Bread
Gingerbread Bars
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ⅓ cup unsulfured molasses
Cream Cheese Frosting
- 1 block (8 ounce) cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking pan with cooking spray. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy with an electric hand mixer or stand mixer with fitted paddle attachment, about 2-3 minutes. Add egg and molasses and beat until combined.
- Gradually add flour mixture to wet mixture and beat until combined.
- Press batter evenly onto the bottom of prepared pan. Bake for 15-20 minutes, or until edges are set and center is just slightly underbaked. Let cool completely in pan before frosting and/or cutting into bars. **For bars that are chewy, be sure to keep an eye on your oven at the 15-minute mark. You want the center to be just slightly underbaked, as it will continue to firm up when cooling**
- To make the cream cheese frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla and beat until fluffy. Spread over cooled bars and cut into squares. Top with holiday sprinkles, if desired.
Notes
- Gingerbread Bars will keep in an airtight container in the refrigerator for up to four days. Before serving, let sit at room temperature for 5-10 minutes to soften.
- See my tips and tricks for making these Gingerbread Bars above the recipe box.
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