Description

These Gingerbread Cookie Bars are a delightful treat with a rich blend of spices, easy preparation, and a creamy frosting. Perfect for gatherings or a cozy night in!

Ingredients

Scale

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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Instructions

Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt.
In another bowl, mix the melted butter, brown sugar, granulated sugar, and molasses until smooth. Add egg and vanilla, mixing well.
Combine the butter mixture with the dry ingredients, mixing until no flour is visible. Press the dough into the prepared baking pan.
Bake for 23–26 minutes or until the top is set and a toothpick comes out mostly clean. Let cool in the pan for at least 1 hour.
For the frosting, beat together the cream cheese and butter until smooth. Add in confectioners’ sugar, ginger, cinnamon, allspice, and vanilla, then beat until creamy.
Spread the frosting over cooled bars and sprinkle with optional garnishes. Refrigerate to set before slicing into squares.

Notes

Ensure that the butter is melted but not too hot when mixing with the sugars to avoid cooking the egg.
Add more spice to the frosting if desired, or use a cream cheese variation for a different flavor.
Store covered gingerbread cookie bars in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 245
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg