Description

These Gingerbread Cookie Bars are a delightful blend of spices and sweetness, topped with creamy frosting for an irresistible treat. They’re easy to make and perfect for sharing at gatherings or cozy nights 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 (i recommend dark)
1/2 cup (100g) granulated sugar
1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; i prefer grandma’s brand)
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 adjust the oven rack to the center position. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Set aside.
In another bowl, combine melted butter, brown sugar, granulated sugar, and molasses until smooth. Whisk in egg and vanilla. Add this mixture to the flour mixture and stir until just combined. Transfer the dough to the prepared pan and smooth it out into an even layer.
Bake for 23–26 minutes until the top is set and a toothpick comes out mostly clean. Allow to cool in the pan for at least 1 hour.
In a bowl, beat together cream cheese and butter until smooth. Gradually add confectioners’ sugar, ginger, cinnamon, allspice, and vanilla. Beat until creamy. Taste and add a pinch of salt if needed. Spread over cooled bars and add sprinkles if desired. Refrigerate for 30 minutes to set the frosting before slicing.
Lift the bars from the pan using the parchment paper. Transfer to a cutting board and cut into squares. Store leftovers in the refrigerator.

Notes

Bars should be under-baked slightly for a chewy texture.
If frosting is too sweet, a pinch of salt balances the flavor.
Store plain bars at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg