These Gingerbread Cookie Bars with Cream Cheese Frosting are easy to make and flavorful! The Gingerbread Cookie layer is soft, chewy, and so flavorful from molasses and spices then it’s topped with a heavenly cream cheese frosting. A festive dessert that’s perfect for sharing!
It’s time for Christmas baking! The most wonderful time of the year! I recently did a poll on my Instagram stories to see which recipe you would like to see next on my blog and there were so many votes to make Gingerbread Cookie Bars. I hadn’t made them before, so I took inspiration from my Soft and Chewy Ginger Molasses Cookies and The Best Pumpkin Bars with Cream Cheese Frosting to create THE best recipe for you all!
Gingerbread Cookie Bars with Cream Cheese Frosting is going to be your favorite Christmas recipe! I love cookie bars because it’s crazy easy to make! All you need to do is mix the ingredients, press into a 9×13 pan, bake, cool, frost, and enjoy!
Ingredients Needed for Gingerbread Cookie Bars with Cream Cheese Frosting:
- Butter– melted and cooled slightly
- Brown Sugar- packed, can use light or dark
- Molasses– Use unsulphured, I like the Grandma’s brand. Do not use blackstrap, it has a harsh and bitter flavor.
- Egg- At room temperature, use a large egg.
- Vanilla Extract- Use a high-quality vanilla
- Baking Soda- Make sure it’s fresh!
- Salt- I use fine sea salt in this recipe
- Spices: Ground Ginger, Cinnamon, Cloves, and Nutmeg- Feel free to adjust the spices to your preference, if you’d like a stronger ginger flavor I’d suggest adding 1/2 teaspoon more.
- Flour- I use all-purpose in this recipe.
How to Make Gingerbread Cookie Bars with Cream Cheese Frosting:
Mix wet ingredients: This recipe is just 1 bowl! Start by creaming together the butter and brown sugar. Then add the molasses, egg, and vanilla extract.
Add in dry ingredients: Mix in the baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Slowly add in the flour.
Press into a 9×13 pan- Line with parchment paper to make it easy to remove the Gingerbread Cookie Bars.
Bake- For about 15-18 minutes.
Cool- On a wire rack for about an hour.
Make the Cream Cheese Frosting: Mix the butter and powdered sugar until smooth. Add vanilla extract and salt.
Frost the Bars: Evenly spread over the cooled bars. Add sprinkles, cut, and enjoy!
How to Store Gingerbread Cookie Bars with Cream Cheese Frosting:
Store in an airtight container in the refrigerator for up to 5 days.
Enjoy!
More Christmas Dessert Ideas:
- Christmas Sugar Cookie Bars
- Andes Mint Chocolate Cookies
- Christmas Muddy Buddies
- Large Batch Christmas M&M Chocolate Chip Cookies
- Christmas Cookie Bars
Gingerbread Cookie Bars with Cream Cheese Frosting
Ingredients
Gingerbread Cookie Bars
- 3/4 cup unsalted butter (melted and cooled slightly)
- 1 cup light brown sugar (packed)
- 1/3 cup molasses (unsulphured)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 2 1/4 cups all-purpose flour
Cream Cheese Frosting:
- 6 ounces cream cheese (softened)
- 4 tablespoons butter (softened)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups powdered sugar
Instructions
Make the Cookie Bars:
- 1. Preheat the oven to 350 degrees. Make sure the oven rack is in the center position. Line the bottom and sides of a 9x13 pan with parchment paper. Set aside.
- 2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until well combined and smooth, about 1-2 minutes.
- 3. Add the molasses, egg, and vanilla extract and beat until combined.
- 4. Mix in the baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Slowly add in the all-purpose flour and beat until incorporated.
- 5. Press the dough evenly into the prepared baking pan. Bake for 15-18 minutes, until the edges are set and the center is soft. Do not overbake, it will continue to bake as it cools. Transfer the baking dish to a wire rack and let the bars cool for about an hour.
Make the Cream Cheese Frosting:
- 1. In a standing mixer fitted with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth.
- 2. Mix in the vanilla extract and salt then gradually add powdered sugar and beat for a few minutes. Mix on low for about 30 seconds. Spread evenly over cooled bars. If using sprinkles, add them now.
- 3. Refrigerate for about 30 minutes or longer to help the frosting set and make cutting the bars cleaner. Keep any leftovers in an airtight container or cover tightly with plastic wrap in the refrigerator for up to 5 days.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
I made these yesterday for a party. They were a big hit. I did half the frosting and that was plenty to cover the whole 9×13. I lightly dusted with cinnamon as I didn’t have sprinkles.
Perfect for a party! I’m glad it turned out so well! 🙂
Hi! The butter is the first ingredient, but only says 3/4. Did you mean to say it’s 3/4 cup?
Yes, I fixed it. Thanks!