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Gingerbread Cookie Bars topped with cream cheese frosting and red and green sprinkles, on a brown plate.
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Gingerbread Cookie Bars

Soft gingerbread cookie bars are so easy to make! No need to roll out and cut the dough. Just pressing it into a 9x13 inch baking dish makes things so fast and simple! Then it's topped with a cream cheese frosting (probably one of my favorite parts of this recipe because it adds a sweetness and softness that pairs beautifully with the gingerbread cookie).
Course Christmas, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 15 bars
Calories 369kcal
Author Whitney Wright

Equipment

Ingredients

Gingerbread cookie bars

  • 3/4 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Cream Cheese Frosting

  • 6 oz cream cheese softened to room temperature
  • 4 tablespoons butter softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • milk if desired (to soften frosting to desired consistency)
US Customary - Metric

Instructions

Make Gingerbread Cookie Bars

  • Preheat oven to 350°F. Line a 9x13” pan with parchment paper, leaving overhang on the sides for easy removal once baked.
  • In a large bowl whisk the butter, brown sugar, granulated sugar, molasses, egg, and vanilla extract until smooth and combined. Add the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg and salt. Use a rubber spatula or large wooden spoon to mix until no flour streaks remain.
  • Press the dough into the prepared pan until its in an even layer. Bake for 23-25 minutes or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Remove from the oven and let cool in the pan for 30 minutes. 

Make Cream Cheese Frosting

  • Make the frosting by beating the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt and mix again until smooth. If the frosting isn't as slack as you want it to be add a tablespoon of milk until it reaches your desired consistency. Spread the frosting overtop of the cooled gingerbread cookie bars. Slice and serve. 

Notes

Store frosted leftover bars covered in the fridge for up to 5 days. 

Nutrition

Calories: 369kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 220mg | Potassium: 167mg | Fiber: 1g | Sugar: 38g | Vitamin A: 548IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 1mg
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