There’s something about the spicy warmth and the sweet, tangy cream cheese frosting that just hits the spot during cozy gatherings. This Gingerbread Cookie Bars with Cream Cheese Frosting Recipe takes all the best parts of gingerbread cookies and serves them up in a wonderfully easy-to-cut bar form—perfect for sharing or nibbling all week long.
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
I’ll admit, I used to be intimidated by gingerbread desserts—so many spices, and they sometimes come out dry. But this gingerbread cookie bars recipe changed all that for me, and I’m excited to pass on what I’ve learned so you’ll enjoy it as much as I do.
- Effortlessly Delicious: You get all the cozy gingerbread flavor with a soft, chewy texture, no rolling or cutting out shapes required.
- Cream Cheese Magic: The frosting balances the spicy bars with just enough tangy sweetness—trust me, it’s addictive.
- Perfect for Gifting or Parties: Easy to slice and serve, these bars travel well and look festive topped with sprinkles.
- Customizable and Foolproof: Whether you want to tweak the spice levels or swap out toppings, it’s a recipe that responds well to your creativity.
Ingredients & Why They Work
The combination of spices in this recipe really makes the gingerbread sing without overwhelming your palate. Each ingredient plays a part to create a soft, flavorful bar with a creamy finish—shopping thoughtfully here makes all the difference.
- All-Purpose Flour: The sturdy base that holds everything together while keeping the bars tender.
- Baking Soda: Helps the bars rise modestly and keeps them from being too dense.
- Ground Ginger: The star spice that gives gingerbread its signature kick.
- Cinnamon: Adds warmth and depth to the flavor profile.
- Allspice, Cloves, Nutmeg: Together they create a beautifully layered spice mix that feels holiday-ready.
- Ground Black Pepper: A tiny pinch pops up the spices subtly in the background.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted Butter: Melted for ease and richness; make sure it’s not too cool or the texture changes.
- Brown Sugar: I recommend dark brown for that deep molasses flavor that amplifies the richness.
- Granulated Sugar: Adds sweetness and helps with the texture.
- Molasses: Essential for authentic gingerbread—use unsulphured for the best taste.
- Large Egg: Binds and enriches the dough while helping it set.
- Pure Vanilla Extract: Balances all the spices with a subtle sweetness.
- Cream Cheese: Full-fat brick style, softened, for the frosting’s creamy tang.
- Confectioners’ Sugar: Creates that silky frosting texture.
- Spices in Frosting: A pinch of ginger, cinnamon, and allspice ties the topping back to the bars perfectly.
Make It Your Way
One of my favorite parts about this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe is how easy it is to adjust for your own taste. I sometimes add a bit more ginger for an extra spicy bite or sprinkle crushed candied ginger on top of the frosting for a zingy surprise.
- Variation: Try swapping out the molasses for a honey or maple syrup twist—it changes the flavor subtly but deliciously based on what you have on hand.
- Dietary tweaks: You can use gluten-free flour blends for a similar texture, though I haven’t tested this recipe myself; just be sure to check your baking soda and spices are gluten-free.
- Seasonal Changes: Adding a handful of chopped nuts or dried cranberries before baking brings a festive touch perfect for holiday gatherings.
Step-by-Step: How I Make Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
Step 1: Whisk all your spices and dry ingredients together
This is where the magic begins. I like to mix the flour, baking soda, and the full lineup of spices and salt in a big bowl so everything becomes evenly distributed. Taking this simple step means no surprises in flavor spots when you bite in later.
Step 2: Blend your wet ingredients until smooth and shiny
Melt the butter carefully—don’t let it cool completely or you’ll get a crumbly dough—and whisk in the sugars and molasses. This combo brings that luscious, slightly sticky texture. Stir in the egg and vanilla, and your batter will start to get glossy and inviting.
Step 3: Combine wet and dry gently, then press into your pan
Pour your wet mix into the bowl with the dry ingredients and fold them together with a spatula or big spoon until you can’t see any flour. The dough will be thick and somewhat shiny—that’s exactly right. Spread and press it evenly in your lined baking pan, knowing it will be nice and thin but absolutely packed with flavor.
Step 4: Bake just until set, then cool completely
Bake at 350°F (177°C) about 23–26 minutes. Don’t overbake! The bars should still look soft on top but hold together—poke with a toothpick and you want mostly clean with a few moist crumbs. These bars puff up but settle firm and chewily once cooled. Let them chill at least an hour in the pan on a rack before the next step.
Step 5: Whip up the spiced cream cheese frosting
This frosting is where it all comes together. Beat cream cheese and butter until silky, then add confectioners’ sugar and those same cozy spices. The vanilla brightens the flavor to keep it soft and balanced, and beating it well ensures it spreads smoothly. If it's too sweet, a tiny sprinkle of salt helps balance it out.
Step 6: Frost, chill, slice, and enjoy!
Once your bars are completely cool, spread that heavenly frosting evenly. I find refrigerating for 30 minutes helps it set up beautifully so you can cut neat squares. Use the parchment overhang to lift the whole thing onto a cutting board, slice it up, and prepare for compliments.
Top Tip
From my kitchen to yours, a few insights I’ve gathered that make this Gingerbread Cookie Bars with Cream Cheese Frosting Recipe shine without frustration.
- Butter temperature matters: Use melted butter quickly while it’s still warm but not hot to avoid crumbly bars.
- Don’t overbake: Aim for a slightly soft center—gingerbread bars firm up as they cool, and this keeps them chewy.
- Beat frosting well: Whipping frosting for a couple of minutes makes it light and creamy, perfect for spreading.
- Use parchment paper with an overhang: It’s a simple way to lift the bars right out of the pan and slice cleanly without sticking.
How to Serve Gingerbread Cookie Bars with Cream Cheese Frosting Recipe
Garnishes
I like to keep it classic with a dusting of cinnamon or gingerbread-shaped sprinkles for some festive fun. Sometimes I add a sprinkle of crushed crystallized ginger on top of the frosting for an extra spark of spice and texture—it's such a delightful surprise!
Side Dishes
This recipe pairs beautifully with a simple cup of hot chai tea or a rich coffee. If you’re serving at a party, some spiced nuts or a bowl of fresh cranberry sauce complement the bars wonderfully, balancing sweetness and spice.
Creative Ways to Present
For holidays or gift-giving, I arrange the bars in a festive tin layered with parchment, tied with a ribbon, and sometimes a cinnamon stick tucked inside for aroma. You could also cut the bars into smaller bite-sized pieces and arrange them on a tiered dessert stand for an elegant look.
Make Ahead and Storage
Storing Leftovers
I store leftover bars in an airtight container in the fridge with a layer of wax paper between layers if I stack them. They keep beautifully for up to 5 days, and I find the frosting stays just as luscious after a couple of days.
Freezing
Freezing these bars works like a charm. Just slice them first, then layer with parchment paper in a freezer-safe container or bag. They freeze well up to 3 months. When you’re ready, simply thaw overnight in the fridge.
Reheating
If you want to warm them up, I recommend gently heating individual bars in the microwave for about 10 seconds—just enough to soften the frosting without melting it completely. This way, the chewy texture of the gingerbread shines through.
Frequently Asked Questions:
You can substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum or another binder. However, keep in mind the texture might change slightly, so I recommend testing a small batch first to make sure the bars hold together well.
Use unsulphured molasses for the best flavor. Dark molasses works beautifully here, like Grandma’s brand. Avoid blackstrap molasses since it can be very bitter and overpower the spices.
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just bring the dough back to room temperature before spreading it into the pan. It also freezes well for up to 3 months.
Make sure to use melted butter while it’s warm but not cooled down to ensure the dough stays soft. Overbaking can also cause dryness, so bake until the bars look just set and slightly soft on top for the best chewy texture.
Final Thoughts
These Gingerbread Cookie Bars with Cream Cheese Frosting Recipe have become my go-to when I want a quick, crowd-pleasing dessert that still feels special and homemade. I hope you’ll feel that warm satisfaction as you bake and share them—the kind that fills your kitchen with love and spices. Give them a try and watch how fast they disappear at your next get-together!
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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
Description
Delightfully spiced Gingerbread Cookie Bars topped with a creamy spiced cream cheese frosting, perfect for holidays or cozy gatherings. These bars balance warm gingerbread flavors with a smooth, sweet frosting and a hint of festive spices.
Ingredients
Gingerbread Cookie Bars
- 2 and ¼ cups (281g) all-purpose flour
- 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
- ¾ cup (12 Tbsp; 170g) unsalted butter, melted
- ½ cup (100g) packed light or dark brown sugar (dark recommended)
- ½ cup (100g) granulated sugar
- ⅓ cup (113g/80ml) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 and ½ cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, and allspice
- optional for garnish: sprinkles
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C) and 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 removal. 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 smooth and lump-free. Whisk in the egg and vanilla until fully combined.
- Make the Dough: Pour the wet mixture into the dry ingredients and mix using a large spoon or silicone spatula until the dough is thick, shiny, and no dry flour streaks remain. Press the dough evenly into the prepared baking pan. It will form a thin layer, which is normal.
- Bake the Bars: Bake for 26 minutes or until the top is set but still soft with a toothpick inserted coming out mostly clean with a few moist crumbs. Avoid overbaking. Let the bars cool in the pan on a cooling rack for at least 1 hour.
- Prepare Frosting: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the bowl sides as needed. Add confectioners’ sugar, ginger, cinnamon, allspice, and vanilla. Beat on low for 30 seconds, then high for 2 minutes until creamy. Taste and add a pinch of salt if needed.
- Frost the Bars: Spread the frosting evenly over the cooled bars. Add sprinkles if desired. Refrigerate for 30 minutes to set the frosting before slicing.
- Serve and Store: Lift bars out of the pan using parchment overhang and cut into 18-24 squares. Store leftover bars tightly covered in the refrigerator for up to 5 days. Plain bars without frosting can be kept at room temperature for up to 3 days or refrigerated up to 1 week.
Notes
- You can prepare the dough up to 3 days in advance and refrigerate or freeze for up to 3 months. Allow it to come to room temperature before baking.
- Baked bars freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- Halving the recipe is possible; use an 8-inch or 9-inch pan and start checking doneness at 22 minutes.
- Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses due to its bitterness.
- For the frosting, use brick-style cream cheese instead of spreadable tub cream cheese for proper texture.
- Do not let melted butter cool before mixing into sugars to prevent dry or cakey dough.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
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