Description
These Gingerbread Cookie Bars with Cream Cheese Frosting combine the warm, aromatic spices of gingerbread with a smooth and creamy frosting for a perfect holiday treat. Soft, moist, and packed with ginger, cinnamon, cloves, and nutmeg, these bars are easy to make and perfect for sharing.
Ingredients
Scale
For the cookies:
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup (170 grams) unsulphured molasses*
- 1 large egg
For the frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 stick (113 grams) unsalted butter, at room temperature
- 2 teaspoons vanilla paste (or extract)
- 2 cups (250 grams) powdered sugar, sifted
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9 by 13-inch baking pan thoroughly with nonstick cooking spray to ensure the cookie bars don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until fully combined and evenly distributed.
- Cream butter and sugar: In a large bowl, use an electric mixer on medium-high speed to beat the unsalted butter and packed light brown sugar together until the mixture is smooth and well combined, about 1 to 2 minutes. This will create a light and fluffy base.
- Add molasses and egg: Add the large egg and unsulphured molasses to the butter and sugar mixture, then beat until everything is fully incorporated, ensuring a uniform batter.
- Add dry ingredients: Reduce mixer speed to low and gradually add the flour and spice mixture to the wet ingredients. Beat just until incorporated to form the dough without overmixing.
- Shape and bake: Evenly press the dough into the prepared 9 by 13-inch baking pan, making sure to spread it uniformly. Bake in the preheated oven for 15 to 20 minutes, checking that the bars are cooked through but remain moist and soft.
- Prepare frosting: While the cookie bars are baking, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, unsalted butter, and vanilla paste on medium-high speed until the mixture is very light, creamy, and smooth.
- Add powdered sugar: Lower the mixer speed to low and gradually add the sifted powdered sugar. Continue to beat until the frosting becomes fluffy and spreadable.
- Frost the bars: Allow the baked cookie bars to cool completely. Once cooled, spread the cream cheese frosting evenly over the top of the bars using an offset spatula or knife.
- Serve and store: Cut the frosted cookie bars into squares. Serve immediately or cover and refrigerate any leftovers for up to 3 days to maintain freshness.
Notes
- Use only regular unsulphured molasses such as Grandma’s or Brer Rabbit; avoid blackstrap molasses as its flavor is harsh and bitter.
- Check the freshness of your ground spices; older spices lose potency and fresh spices provide a much stronger and better flavor.
- Cookie bars can be stored in an airtight container at room temperature for up to 3 days before frosting.
- Refrigerate frosted bars to keep the cream cheese frosting fresh and stable.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
