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Gingerbread Cookie Bars with Cream Cheese Frosting

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These gingerbread cookie bars are soft, chewy, and packed with festive spices, topped with a tangy cream cheese frosting. They’re easy to make, perfect for sharing, and deliver all the nostalgic holiday flavor without the fuss of rolling or cutting cookies.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup molasses (unsulphured)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
  3. In another bowl, beat butter and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in egg, molasses, and vanilla extract until smooth.
  5. Gradually add dry ingredients to wet mixture. Mix until just combined; do not overmix.
  6. Spread batter evenly in prepared pan using a rubber spatula.
  7. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool bars in the pan for at least 30 minutes before frosting.
  9. For the frosting: In a medium bowl, beat cream cheese and butter until smooth and creamy (about 2 minutes).
  10. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and no lumps remain.
  11. Spread frosting evenly over cooled bars. Use an offset spatula for a smooth finish.
  12. Lift bars out using parchment (if used) and cut into squares. Wipe knife between cuts for clean slices. Serve and enjoy!

Notes

For gluten-free bars, substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum. For vegan, use dairy-free cream cheese, vegan butter, and a flax egg. Adjust spices to taste. Chill frosted bars before slicing for clean cuts. Bars can be made ahead and taste even better after a day. Store in an airtight container in the fridge for up to 5 days.

Nutrition

Keywords: gingerbread, cookie bars, cream cheese frosting, holiday dessert, easy baking, Christmas, spiced bars, festive treats

Find it online: https://magnetmeal.com/gingerbread-cookie-bars-recipe-easy-cream-cheese-frosting-guide/