Description
Indulge in the warm, spicy flavors of the holiday season with these irresistible Gingerbread Bars. Topped with a creamy cream cheese frosting, these soft and chewy bars are the perfect balance of sweet and spice, making them an ideal treat for festive gatherings or cozy nights at home.
Ingredients
Units
Scale
For the Bars:
- 3 cups all-purpose flour (360g)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup packed light brown sugar (220g)
- 1 cup unsalted butter, melted (226g)
- 2/3 cup granulated sugar (133g)
- 1/3 cup unsulphured molasses (80mL)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting:
- 6 ounces cream cheese, room temperature (170g)
- 1/4 cup unsalted butter, softened (56g)
- 3 cups powdered sugar (360g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chopped, candied ginger or sprinkles to garnish
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, ensuring it hangs over the sides for easy removal later.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg until well combined. This ensures even distribution of the spices throughout the batter.
- Combine wet ingredients: In a large mixing bowl, whisk the brown sugar, melted butter, granulated sugar, and molasses until smooth. Add the eggs and vanilla, whisking until the mixture is thick and well combined. This creates a rich, flavorful base for the bars.
- Incorporate dry and wet mixtures: Add the dry mixture to the wet mixture and stir with a spatula until just combined. Be careful not to overmix, as this can lead to tough bars.
- Bake the bars: Transfer the dough to the prepared baking pan and spread it into an even layer. Bake for 30 to 32 minutes, or until the top is set, the edges start to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
- Prepare the frosting: In a large mixing bowl with a handheld electric mixer or the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 1 minute until creamy. Add the powdered sugar, vanilla, and salt. Beat on low speed just until combined, then increase to medium speed for about 2 minutes until light and creamy.
- Frost and garnish: Spread the frosting over the cooled gingerbread bars. If desired, garnish with slices of candied ginger or festive sprinkles for added flavor and visual appeal.
Notes
- Weighing the flour is crucial for accurate measurement and to prevent dry bars.
- Use room temperature ingredients for better blending and consistency.
- Opt for brick-style cream cheese for the frosting, not the spreadable kind.
- If the frosting is too thick, add up to 1 tablespoon of milk or heavy cream, 1 teaspoon at a time, until it reaches a spreadable consistency.
Nutrition
- Serving Size: 1 bar
- Calories: 330kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
