Description
Delight in these soft and moist Gingerbread Cookie Bars topped with a creamy, smooth cream cheese frosting. Infused with warm spices like ginger, cinnamon, cloves, and nutmeg, these bars bring the classic holiday flavors into a simple, easy-to-make traybake that’s perfect for sharing or gifting.
Ingredients
Scale
For the Cookies:
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup (170 grams) unsulphured molasses*
- 1 large egg
For the Frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla paste (or extract)
- 2 cups (250 grams) powdered sugar, sifted
Instructions
- Preheat and Prepare: Set your oven to 350°F (175°C) and grease a 9 by 13-inch baking pan with nonstick cooking spray to ensure the cookie bars don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground ginger, cinnamon, cloves, and nutmeg until evenly combined, distributing the warm spices throughout the flour.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and light brown sugar on medium-high speed until the mixture is smooth and well combined, about 1 to 2 minutes. This step helps to aerate the base for a softer texture.
- Add Molasses and Egg: Beat in the large egg and unsulphured molasses until fully incorporated, providing that rich gingerbread flavor and moisture.
- Incorporate Dry Ingredients: On low speed, gradually add the flour and spice mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which could make the bars tough.
- Shape and Bake: Press the dough evenly into the prepared baking pan. Bake for 15 to 20 minutes, or until the bars are cooked through but still remain moist and soft to the touch. Remove from oven and cool completely before frosting.
- Make Frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese, unsalted butter, and vanilla paste on medium-high speed until very light and creamy. Lower the speed to gradually add sifted powdered sugar, continuing to beat until the frosting is fluffy and smooth.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled cookie bars. Cut into squares and serve. Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use regular unsulphured molasses like Grandma’s or Brer Rabbit for a sweet and smooth flavor; avoid blackstrap molasses as it is bitter and harsh.
- Ensure your spices are fresh and aromatic to maximize flavor; older spices may require adjustment to quantities for optimal taste.
Nutrition
- Serving Size: 1 bar (approx. 1/12th of recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
