Gingerbread Cookie Bars
Soft and chewy gingerbread cookie bars topped with a light, spiced cream cheese frosting.
Ingredients
For the Cookie Bars
- 2 1/4 cups 281g all-purpose flour
- 1 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
- A 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
Spiced Cream Cheese Frosting
- 6 ounces 170g full-fat brick cream cheese, softened
- 2 Tablespoons 28g unsalted butter, softened
- 1 1/2 cups 180g confectioners’ sugar
- 1 teaspoon pure vanilla extract
- A small pinch each of ground ginger cinnamon, & allspice
- Optional for garnish: sprinkles
Instructions
- Make Dough: Preheat oven to 350°F. Whisk dry ingredients. In a separate bowl, whisk melted butter, sugars, and molasses. Whisk in egg and vanilla. Pour wet mixture into dry and mix until just combined.
- Bake: Press dough into a prepared 9x13-inch pan. Bake for 23–26 minutes until the top is set but still soft. Cool in the pan for at least 1 hour.
- Make Frosting: Beat cream cheese and butter until smooth. Add sugar, spices, and vanilla. Beat until completely combined and creamy.
- Assemble: Spread frosting on the cooled bars. Top with sprinkles, if desired. Refrigerate for 30 minutes before slicing and serving.
Notes
- Molasses: Use unsulphured (not blackstrap) molasses for the best flavor.
- Under-Baking: Err on the side of under-baking; the bars will set and firm up as they cool.
- Storage: Store frosted bars tightly covered in the refrigerator for up to 5 days.