There's something so comforting about the warm spices and tender texture of gingerbread, especially when it’s dressed up with a luscious frosting. These Gingerbread Cookie Bars with Cream Cheese Frosting Recipe bring all that cozy goodness into a simple, sliceable treat that feels like a hug in dessert form.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
- Top Tip
- How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
Why You'll Love This Recipe
From my very first batch, these bars quickly became a favorite for holiday gatherings and casual afternoons alike. There’s an ease to this recipe that makes success virtually guaranteed, and that rich cream cheese frosting? Game changer.
- Simple but Full of Flavor: The blend of warm spices delivers that classic gingerbread taste without any fuss.
- Perfect Texture: These bars are tender and chewy, not cakey, making them ideal for slicing and sharing.
- Easy Frosting Upgrade: The spiced cream cheese frosting pairs perfectly and is smoother and less sweet than your typical cream cheese topping.
- Make Ahead Friendly: You can prepare parts in advance or even freeze these bars, which is a lifesaver during busy holiday seasons.
Ingredients & Why They Work
Each ingredient plays a key role in achieving those lovely gingerbread cookie bars that are soft, spicy, and topped with a velvety frosting. I’ll give you a little rundown of why I love these ingredients and what to watch for when shopping.
- All-purpose flour: Your sturdy base that holds the dough together while allowing that tender bite.
- Baking soda: Just enough leavening to add a little lift without making it cakey.
- Ground ginger, cinnamon, allspice, cloves, nutmeg, and black pepper: This layered spice mix creates that quintessential warm, cozy gingerbread flavor with a subtle kick.
- Salt: Enhances the spice bouquet and balances the sweetness perfectly.
- Unsalted butter (melted): Melted butter here tenderizes the dough and helps it fill your pan evenly.
- Brown sugar (dark preferred): Adds moisture and a deep caramel note that brightens the molasses.
- Granulated sugar: Provides just enough sweetness and keeps the edges crisp.
- Molasses (unsulphured): The star of gingerbread, adding that unmistakable robust, bittersweet character. I recommend Grandma’s brand for its smooth flavor.
- Egg: Binds everything nicely, giving structure to the bars.
- Vanilla extract: Rounds out all the flavors and lifts the spices beautifully.
- Cream cheese (brick, full-fat): This is crucial for the frosting’s creamy texture—it’s richer and tangier than spreadable cream cheese in tubs.
- Unsalted butter for frosting: Adds smoothness and helps the frosting set properly.
- Confectioners’ sugar: For that silky, dusted sweetness in the frosting.
- Spices in the frosting: A little ginger, cinnamon, and allspice in the frosting mirror the bars’ flavors and add complexity.
- Optional sprinkles: A fun touch if you’re serving for holidays or celebrations.
Make It Your Way
One of the sweetest parts of this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is how flexible it is. I’ve tried a few tweaks to adapt it for different occasions or just to suit my mood, and you can too.
- Variation: Sometimes I add chopped crystallized ginger into the dough for a zingy surprise that pairs beautifully with the spiced frosting—it's a subtle fun twist!
- Dairy-Free Option: I once experimented with vegan butter and cashew-based cream cheese for frostings—they turned out delicious but a bit softer, so chill them a bit longer before serving.
- Seasonal Spin: Swapping out a pinch of black pepper for a bit more cinnamon and nutmeg emphasizes the holiday vibe if you want a slightly warmer aroma.
- Thickness Control: If you prefer thicker bars, try using a smaller pan or increasing the dough quantity by ⅓; but remember to increase baking time accordingly and test with a toothpick.
Step-by-Step: How I Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
Step 1: Mix Your Dry Spices and Flour
I start by whisking together all the dry ingredients—flour, baking soda, and that signature spice blend. This ensures every bite has even spice distribution. One time, I forgot to sift my spices and got a clump of ground ginger in one bite. Lesson learned: whisk thoroughly!
Step 2: Combine Butter, Sugars, and Molasses
Next, I melt the butter and immediately stir in brown sugar, granulated sugar, and molasses until smooth—no lumps here. Quick tip: don’t let the melted butter cool too much before adding sugars, or the mixture gets grainy and harder to combine, which affects the dough’s softness.
Step 3: Add Egg and Vanilla, Then Mix with Dry Ingredients
I whisk in the room-temperature egg and vanilla into the wet mixture before folding into the flour mix. The dough will be thick and shiny, which is exactly what you want. It might seem thin in the pan once pressed down, but trust me—it bakes just right.
Step 4: Bake With Care
Bake your bars in a parchment-lined 9x13 pan at 350°F on the center rack for 23 to 26 minutes. They puff up in the oven but settle as they cool. I recommend starting to check around 23 minutes—remove them when the top feels set but still soft. Overbaking dries them out and steals that tender chew.
Step 5: Whip Up That Dreamy Spiced Cream Cheese Frosting
Once your bars are fully cooled (give it at least an hour), beat cream cheese and softened butter until silky smooth. Add confectioners' sugar, vanilla, and the warming spices. Beat on high until fluffy, then taste—if it’s too sweet, a pinch of salt balances the flavors perfectly.
Step 6: Frost and Chill Before Slicing
Spread that frosting generously over the cooled bars. If you have time, pop the whole pan in the fridge for about 30 minutes to help the frosting set, making it easier to cut clean squares—sprinkles on top make them festive and fun, too!
Top Tip
From personal experience, a few small things can really level up your Gingerbread Cookie Bars with Cream Cheese Frosting Recipe. I’ve definitely learned the hard way and want to save you from those pitfalls.
- Don’t Overbake: Bars should look set but still soft in the middle—once cooled, they firm up nicely. I once left them in too long, and they lost that perfect chewy center.
- Frosting Temperature: Make sure your cream cheese and butter are truly softened, not warm or cold. This gives you that perfectly creamy texture without lumps or graininess.
- Use Parchment Paper with Overhang: This makes lifting bars out of the pan a breeze and keeps them from sticking or breaking.
- Molasses Choice Matters: Avoid blackstrap molasses because it’s bitter; Grandma’s brand or similar “original” molasses lends just the right richness and depth.
How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
Garnishes
I love to keep things simple and elegant—sometimes just a scattering of festive sprinkles or edible glitter adds that extra holiday sparkle. For a rustic touch, a light dusting of cinnamon sugar looks gorgeous and adds an inviting aroma.
Side Dishes
These bars hold their own perfectly but shine alongside a rich hot cocoa or a warm cup of spiced apple cider. If it’s brunch you’re serving, they pair wonderfully with a tangy yogurt parfait or fresh seasonal fruit to balance the sweetness.
Creative Ways to Present
For holiday parties, I’ve arranged the bars on a wooden board with sprigs of fresh rosemary and whole star anise to echo the spices inside. Cutting the bars into fun shapes with cookie cutters after chilling is also a delightful way to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover frosted bars in an airtight container in the fridge, and they’ll stay moist and delicious for up to 5 days. For unfrosted bars, room temperature storage works fine for a few days. Planning ahead means you can enjoy these anytime with minimal effort.
Freezing
I often freeze extra baked bars wrapped tightly in plastic wrap and placed in a freezer bag. They keep beautifully for up to three months. When I’m ready to enjoy, I thaw them overnight in the fridge to maintain that fresh-baked texture.
Reheating
If you like your bars a little warm, I pop an individual piece in the microwave for about 10 seconds—just enough to soften the cream cheese frosting without melting it away. This little trick brings back that freshly baked feeling perfectly.
Frequently Asked Questions:
Absolutely! Swap the all-purpose flour out for a 1-to-1 gluten-free flour blend that includes xanthan gum. Be sure to check the blend is designed for baking. The texture might be slightly different but still delicious.
I recommend spooning the flour into your measuring cup and leveling it off with a knife rather than scooping directly. This prevents packing and helps keep the bars tender, avoiding a dense or dry texture.
Yes, you can make the frosting a day ahead and store it in an airtight container in the fridge. Bring it back to room temperature and give it a quick whisk or beat before spreading for the best consistency.
The key is not to overbake and to work quickly with melted butter before it cools and hardens. Overmixing can also develop gluten, leading to cakey texture, so mix until just combined.
Make sure to follow the baking time carefully and test with a toothpick to avoid drying out your bars.
Final Thoughts
These Gingerbread Cookie Bars with Cream Cheese Frosting Recipe have quickly become my go-to for sharing cozy sweetness that feels both special and approachable. Whether you’re making them for a crowd or for yourself, they’re every bit as satisfying as classic gingerbread cookies but easier to slice and share. I hope you find as much joy making and eating them as I do—consider this your new favorite holiday staple!
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Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 2 hours 15 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Cookie Bars are soft, spiced, and perfectly sweetened with molasses, featuring a luscious spiced cream cheese frosting. Ideal for holiday treats or cozy dessert moments, they are easy to prepare and come with handy tips for make-ahead and freezing.
Ingredients
Dry Ingredients
- 2 and ¼ cups all-purpose flour (281g)
- 1 and ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- small pinch of ground black pepper
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, melted (170g / 12 Tbsp)
- ½ cup packed light or dark brown sugar (100g)
- ½ cup granulated sugar (100g)
- ⅓ cup unsulphured molasses (113g / 80ml)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting
- 6 ounces full-fat brick cream cheese, softened (170g)
- 2 Tablespoons unsalted butter, softened (28g)
- 1 and ½ cups confectioners’ sugar (180g)
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, and allspice
- optional: sprinkles for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Adjust the oven rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy lifting of the bars. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until no lumps remain. Whisk in the egg and vanilla extract until fully combined.
- Form Dough and Bake: Pour the wet mixture into the dry ingredients and mix with a large spoon or silicone spatula until no flour remains and the dough is thick and shiny. Transfer the dough to the prepared pan and press it into a smooth, even layer. Bake for 26 minutes or until the top is set but still soft and a toothpick inserted comes out mostly clean with a few moist crumbs. Bars will puff up and then settle as they cool. Allow to cool in the pan on a cooling rack for at least 1 hour.
- Make Frosting: Using a hand or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down bowl sides as needed. Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until creamy. Adjust sweetness with a pinch of salt if needed.
- Frost Bars and Chill: Spread the frosting evenly on the cooled bars. Add sprinkles if desired. Refrigerate for 30 minutes to help the frosting set before slicing.
- Serve and Store: Lift the bars out using the parchment overhang and cut into squares. Store leftover bars tightly covered in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
- You can prepare the cookie dough and refrigerate for up to 3 days or freeze for up to 3 months; bring to room temperature before baking.
- Baked and cooled bars freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- To halve the recipe, use an 8-inch or thinner 9-inch pan and check for doneness starting at 22 minutes.
- Use melted butter promptly to avoid dough becoming crumbly or cakey.
- Prefer unsulphured or dark molasses like Grandma’s brand; avoid bitter blackstrap molasses.
- Use brick cream cheese for frosting, not the spreadable tub variety.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
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