Name: Gingerbread Cookie Bars
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 2 and 1/4 cups (281g) all-purpose flour; 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 of ground black pepper; 1/4 teaspoon salt; 3/4 cup (12 tbsp; 170g) unsalted butter, melted; 1/2 cup (100g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 1/3 cup (113g/80ml) unsulphured molasses; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 6 ounces (170g) full-fat brick cream cheese, softened to room temperature; 2 tablespoons (28g) unsalted butter, softened to room temperature; 1 and 1/2 cups (180g) confectioners’ sugar; 1 teaspoon pure vanilla extract; small pinch each of ground ginger, cinnamon, & allspice; optional for garnish: sprinkles

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There’s something inherently comforting about the aroma of freshly baked gingerbread cookies wafting through your home. The warm spices—ginger, cinnamon, and nutmeg—automatically conjure up memories of holiday gatherings, laughter, and cozy evenings spent with family. Now, just imagine those flavors transformed into an effortlessly delicious dessert: Gingerbread Cookie Bars. These bars are like a comforting hug on a cold day, bringing all the spice and sweetness of traditional gingerbread into a chewy, easy-to-make treat that everyone will adore.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gingerbread Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gingerbread Cookie Bars

Making these bars from scratch is a breeze! With just a handful of pantry staples and about 20 minutes of prep time, you can whip up a batch of these delightful cookie bars. Whether you’re hosting a festive gathering or simply crave something sweet and homey, these gingerbread cookie bars have your back! Trust me, they’ll dazzle your friends and family, leaving everyone asking for the recipe.

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just about 20 minutes, with minimal chilling time needed.
Irresistible Flavor: The blend of spices creates a perfect balance of warmth and sweetness, with a chewy texture.
Eye-Catching Appeal: Top them with creamy frosting and a sprinkle of festive colors for an impressive presentation.
Flexible Serving: Perfect for snacks, parties, or even breakfast with a cup of coffee!
Diet-Friendly Options: Easy to adapt for gluten-free diets with suitable flour substitutes.

Ingredients You’ll Need

2 and 1/4 cups all-purpose flour: This forms the base of the bars. For a gluten-free option, you can substitute with a gluten-free all-purpose flour blend.
1 and 1/2 teaspoons baking soda: This helps the bars rise, giving them a light, fluffy texture.
2 teaspoons ground ginger: Essential for that signature gingerbread flavor. Fresh ginger can be used as a substitute, but adjust the amount to your taste.
1 teaspoon ground cinnamon: A warm spice that complements the ginger beautifully.
1/4 teaspoon ground allspice: It adds depth to the flavor profile, though you can replace it with more cinnamon if necessary.
1/4 teaspoon ground cloves: A touch of clove enhances the warmth; however, it’s quite potent, so use sparingly if you’re not a fan.
1/4 teaspoon ground nutmeg: Freshly grated nutmeg offers the best flavor, but pre-ground works too.
Small pinch of ground black pepper: This adds a surprising but subtle kick that elevates the flavors.
1/4 teaspoon salt: Essential in balancing sweetness and enhancing overall flavor.
3/4 cup unsalted butter, melted: This adds richness. Use unsalted butter to control the salt levels.
1/2 cup packed light or dark brown sugar: Dark brown sugar enriches the bars with a deeper molasses flavor.
1/2 cup granulated sugar: For added sweetness and structure.
1/3 cup unsulphured molasses: Look for Grandma’s brand for a robust taste. Avoid blackstrap as it can be too bitter.
1 large egg, at room temperature: Bind the ingredients together. For a vegan substitute, try flax eggs or applesauce.
1 teaspoon pure vanilla extract: Enhances the overall sweetness and flavor. Avoid imitation vanilla for the best taste.
6 ounces full-fat brick cream cheese, softened: You’ll want this creamy for your frosting. Make sure it’s at room temperature to avoid lumps.
2 tablespoons unsalted butter, softened: Adds to the creaminess of the frosting.
1 and 1/2 cups confectioners’ sugar: This sweetens and thickens the cream cheese frosting; sift it for a silky texture.
1 teaspoon pure vanilla extract: A dash for flavoring the frosting.
Small pinch each of ground ginger, cinnamon, & allspice: A delightful twist in the frosting, syncing it with the bars.
Optional for garnish: Sprinkles make these bars festive and fun!

Preheat the oven: Begin by preheating your oven to 350°F (177°C). Position the oven rack in the center for even baking. While the oven warms, prepare your 9×13-inch metal or glass baking pan by lining it with parchment paper, allowing for overhang on the sides. This will make lifting the bars out easy later, so don’t skip this step!

Whisk the dry ingredients: In a large bowl, combine 2 and 1/4 cups all-purpose flour, 1 and 1/2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon each of ground allspice, ground cloves, and ground nutmeg, a small pinch of ground black pepper, and 1/4 teaspoon salt. Mixing these dry ingredients thoroughly ensures an even distribution of flavors before adding the wet ingredients.

Mix the wet ingredients: In a separate bowl, whisk together 3/4 cup melted unsalted butter, 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, and 1/3 cup unsulphured molasses until smooth and free of lumps. Adding the egg and 1 teaspoon pure vanilla extract, mix until well combined. This buttery mixture will provide that rich flavor we all love in gingerbread.

Combine the mixtures: Pour the wet mixture into your dry ingredients. Stir with a large spoon or silicone spatula until no traces of flour remain. You’ll end up with a thick, shiny dough. Don’t worry if it feels like a thin layer when you transfer it to the prepared baking pan; it will bake up perfectly!

Bake the bars: Spread the dough evenly into your baking pan and bake for 23-26 minutes. The top should look set but still soft. To test doneness, insert a toothpick into the center; it should come out mostly clean with just a few moist crumbs. It’s crucial to err on the side of under-baking to get that delightful chewy texture as the bars will firm up as they cool.

Cool in the pan: Allow the bars to cool in the pan on a wire rack for at least 1 hour. This gentle cooling step is essential for the flavor to develop, so be patient!

Prepare the cream cheese frosting: While you wait, grab a large bowl and beat together 6 ounces softened cream cheese and 2 tablespoons softened unsalted butter using a handheld or stand mixer fitted with a paddle attachment on medium-high speed for about 2 minutes until smooth. Scrape down the sides as necessary, then add in 1 and 1/2 cups confectioners’ sugar, a pinch each of ground ginger, cinnamon, and allspice, along with 1 teaspoon pure vanilla extract. Start mixing on low then switch to high speed for about 2 minutes until creamy.

Frost the bars: Once the bars have cooled completely, spread the creamy frosting generously over the top. If you like, sprinkle some festive sprinkles for an added touch of cheer. To set the frosting, pop the bars in the fridge for about 30 minutes before slicing; this makes for cleaner cuts.

Slice and serve: Carefully lift the bars from the pan using the parchment overhang. Place on a cutting board and slice them into squares. These bars will stay fresh for up to five days in the refrigerator if covered tightly. If you decide to skip the frosting, you can store them at room temperature in an airtight container for up to three days.

Storing & Reheating

Store your gingerbread cookie bars in an airtight container at room temperature for up to three days. If you need more time, simply refrigerate them for up to five days. For longer storage, they freeze beautifully for up to three months—just wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container. When ready to enjoy, you can reheat individual squares in the microwave for about 15-20 seconds. This might soften the texture slightly, but they’ll still taste fantastic!

Chef’s Helpful Tips

Pay attention to ovens! If you’re not sure how your oven bakes, use an oven thermometer; this will help ensure perfect results.
For the perfect texture, use room temperature ingredients like butter and egg.
Avoid over-mixing the batter once you add the flour; over mixing can result in a tough texture.
Let the bars cool completely before frosting to prevent the frosting from melting.
Don’t hesitate to experiment with add-ins like chopped nuts or chocolate chips for extra flavor!

These gingerbread cookie bars are not just a holiday treat; they’re a delightful reminder that good baking can bring joy any time of the year. The unique blend of warm spices, combined with a creamy frosting, provides that perfect touch of sweetness, making them a go-to recipe in your dessert arsenal. Whether served at a festive gathering or enjoyed quietly at home, they are bound to bring smiles all around. Enjoy every delicious bite!

Recipe FAQs

Can I make these gingerbread cookie bars ahead of time?

Absolutely! You can prepare the bars a day or two ahead. Just store them in an airtight container without frosting at room temperature, and frost them right before serving for the freshest taste.

What can I use instead of molasses?

If you’re out of molasses, you can substitute it with equal parts dark corn syrup or honey, though these may alter the flavor slightly. Molasses gives that distinctive richness that is perfect for gingerbread.

How can I tell when my bars are fully baked?

The best way to check for doneness is by inserting a toothpick into the center of the bars. If it comes out with just a few moist crumbs, they’re done! Remember, they will continue to firm up as they cool.

Can I freeze these gingerbread cookie bars?

Yes! They freeze well for up to three months. Just make sure to wrap them tightly in plastic wrap and store in an airtight container. When you’re ready to enjoy, allow them to thaw at room temperature before serving.