Gingerbread Cookie Bars
This Gingerbread Cookie Bars recipe makes the perfect Christmas treat! Soft and chewy gingerbread bars with fluffy cream cheese frosting.
Servings 15 bars
Calories 300kcal
Equipment
Ingredients
For the Cookie Bars
- 3/4 cup unsalted butter at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon grated fresh ginger or powdered ginger
- 1/2 teaspoon ground cloves
For the Frosting
- 1/3 cup unsalted butter a little cooler than room temperature
- 1 cup powdered sugar
- 1/3 cup cream cheese cold from the fridge
- 1/2 teaspoon vanilla extract
- sprinkles optional
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x13 rectangular baking pan by greasing it with butter or baking spray, and lining the bottom with parchment paper.
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment (or in a mixing bowl, if you're using a hand mixer). Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the egg on medium high speed, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves, and salt. Whisk these ingredients together until they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Press the cookie mixture into the bottom of the baking pan and smooth out the top as much as possible.
- Bake for 15-17 minutes at 350°F (175°C) or until the cookie bars lose their shine on top. They will still be soft, especially in the middle, when you remove the pan from the oven.
- Let the cookie bars cool completely to room temperature before frosting them.
For the frosting:
- Mix together the butter and powdered sugar on high speed until creamy and smooth.
- Add the cold cream cheese and vanilla, and mix well until combined, scraping down the sides of the bowl to make sure everything is incorporated evenly.
- Spread the cream cheese frosting on the cookie bars when they've cooled completely and top with festive sprinkles (optional).
- Refrigerate the cookie bars, if desired, until you're ready to serve. This will cool the frosting and make them easier to slice cleanly.
- Slice into bars and serve.
Notes
Storage Instructions
Store these cookie bars in an airtight container in the fridge for up to 3 days.Freezer Instructions
Store these cookie bars in the freezer in an airtight container for up to 3 months. Be sure to add layers of parchment paper between the cookie bars to prevent sticking.Make Ahead Instructions
Simply make the recipe as directed and store the unbaked dough in the fridge for up to 2 days until ready to use. Let the dough come to room temperature, press it into the pan, and bake and frost as directed.Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 248mg | Potassium: 118mg | Fiber: 1g | Sugar: 26g | Vitamin A: 495IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg