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Gingerbread Cookie Bars with Cream Cheese Frosting

Gingerbread Cookie Bars with Cream Cheese Frosting

4.75 from 4 votes
Servings 24
Prep: 20 minutes
Cook: 15 minutes
Additional Time 1 hour
Total: 1 hour 35 minutes
These Gingerbread Cookie Bars with Cream Cheese Frosting are easy to make and so delicious! The Gingerbread Cookie layer is soft, chewy, and so flavorful from molasses and spices and it's topped with a heavenly cream cheese frosting. A festive dessert that's perfect for sharing!

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

These Gingerbread Cookie Bars taste great cold so I chill them in the refrigerator for at least an hour before serving.

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.

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