Description
Warm, spiced Gingerbread Cookie Bars with tangy cream cheese frosting. A simple, festive treat for holiday baking and cozy moments.
Ingredients
Scale
- For the Spiced Cookie Base:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- The Molasses Magic:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light or dark brown sugar
- 1 large egg, room temperature
- ½ cup unsulphured molasses
- 1 tsp vanilla extract
- Cream Cheese Frosting Goodness:
- 4 oz cream cheese, softened (full-fat)
- ¼ cup (½ stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- ½ tsp vanilla extract
- Finishing Touches:
- Extra ground cinnamon for dusting (optional)
- Candied ginger, finely chopped (optional)
Instructions
- Prep the Pan & Dry Mix:: First things first, let’s get that oven preheating to 335°F (175°C). Then, grab a 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the sides – it’s a lifesaver for lifting the bars out later, honestly. Then, in a medium bowl, whisk together your flour, baking soda, ginger, cinnamon, cloves, and salt. Give it a good whisk until everything is nicely combined. This is where those warm spices really start to wake up and fill your kitchen with the most amazing aroma, making you excited for these Gingerbread Cookie Bars!
- Cream the Wet Ingredients:: Now for the wet stuff! In a large bowl, using an electric mixer, cream together your softened butter and brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. Don’t rush this step; it really makes a difference in the final texture of the cookie bars. Then, beat in the egg, molasses, and vanilla extract until everything is well combined and glossy. I remember one time I added the egg cold, and it just didn’t mix in right, leaving little bits. Room temp is key, trust me!
- Combine & Press for Gingerbread Cookie Bars:: Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here, or your bars might end up tough, and we definitely don’t want that! The dough will be thick and sticky, which is totally normal. Press the dough evenly into your prepared 9×13 inch pan. I usually use my lightly floured hands or the back of a spoon for this. It might seem a little stubborn, but just keep pressing, it’s worth it!
- Bake the Cookie Base:: Pop that pan into your preheated oven and bake for 20-25 minutes. You’re looking for the edges to be set and lightly golden, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Honestly, I’ve overbaked these once or twice, and they lost some of their chewiness, so keep an eye on them! The whole house will smell incredible; it’s one of my favorite parts of making these Gingerbread Cookie Bars.
- Cool Completely:: Once baked, take the pan out of the oven and let the cookie base cool completely in the pan on a wire rack. This is crucial before frosting, otherwise, your beautiful cream cheese frosting will melt right off, and that’s just a sad sight. Patience is a virtue here, even though the smell will be tempting you to dive in immediately! I usually leave them for at least an hour, sometimes two if my kitchen is warm.
- Whip Up the Frosting & Finish:: While the bars cool, make your frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Stir in the vanilla extract. Once the Gingerbread Cookie Bars are completely cool, spread the frosting evenly over the top. Then, you can slice them into squares. I love to sprinkle a little extra cinnamon or some candied ginger on top for a finishing touch, making them look extra fancy!