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Gingerbread Cookie Bars Recipe

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These gingerbread cookie bars are soft, chewy, and full of warm spices like cinnamon, ginger, and cloves. Made with molasses for that classic gingerbread flavor, they are easy to bake in a sheet pan and topped with a creamy cream cheese frosting. Perfect for Christmas or any time you want a festive, spiced treat without the hassle of rolling out dough.

Ingredients

Scale
  • For the Gingerbread Bars:
    • ½ cup unsalted butter, softened
    • ¾ cup brown sugar
    • ¼ cup molasses
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
  • For the Cream Cheese Frosting:
    • 8 oz cream cheese, softened
    • ¼ cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy.
  • Beat in the molasses, egg, and vanilla extract until well combined.
  • In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
  • Spread the dough evenly into the prepared pan.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
  • For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
  • Once the bars are cool, spread the cream cheese frosting evenly over the top.
  • Cut into squares and serve.

Notes

  • For extra festive flair, sprinkle the frosting with holiday-themed sprinkles or a dusting of cinnamon.
  • The bars can be stored in an airtight container in the refrigerator for up to 5 days.

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