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Gingerbread Cookie Bars: The Ultimate Holiday Dessert Recipe

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Soft, chewy gingerbread cookie bars with tangy cream cheese frosting. Perfect for holidays or any spiced treat craving!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Sprinkles
  • Gingerbread men candies
  • Crystallized ginger, chopped

Instructions

  1. Prepare the Cookie Dough:
  2. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  3. Add the Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the molasses and vanilla extract.
  4. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Chill the Dough (Optional but Recommended): Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (or overnight).
  7. Bake the Cookie Bars:
  8. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
  9. Press the Dough into the Pan: Press the gingerbread dough evenly into the prepared baking pan.
  10. Bake the Bars: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  11. Cool Completely: Let the bars cool completely in the pan before frosting.
  12. Make the Cream Cheese Frosting:
  13. Cream the Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
  14. Gradually Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl frequently.
  15. Add the Milk and Vanilla: Add the milk and vanilla extract and beat until the frosting is smooth and fluffy. Add more milk, one tablespoon at a time, until you reach your desired consistency.
  16. Frosting and Decorating the Bars:
  17. Frost the Cooled Bars: Once the gingerbread bars are completely cooled, spread the cream cheese frosting evenly over the top.
  18. Decorate (Optional): If desired, decorate the frosted bars with sprinkles, gingerbread men candies, or chopped crystallized ginger.
  19. Cut and Serve: Cut the bars into squares and serve. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Notes

  • Chilling the dough is highly recommended to prevent spreading and allow flavors to meld.
  • Be careful not to overbake the bars, as they will become dry.
  • Make sure the cream cheese and butter are at room temperature for the frosting to prevent lumps.
  • If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Find it online: https://mmmflavors.com/gingerbread-cookie-bars/