click the stars to rate!
Gingerbread Cookie Bars
Yield: 12 bars
If you are looking for a treat for the twelve days of Christmas, these gingerbread cookie bars should be on your list. The cookie bars are soft and chewy and have delicious gingerbread flavor and iced in a thick layer of cream cheese frosting. You will fall in love with this easy holiday dessert.
Ingredients
Gingerbread Cookie Bars
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp (1 tsp) baking soda
- 2 tsp (2 tsp) ground cinnamon
- 1 tsp (1 tsp) ground ginger
- ¼ tsp (0.2 tsp) ground cloves
- ½ tsp (0.5 tsp) salt
- ½ cup (114 g) unsalted butter melted
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (112 g) molasses
- 1 (1) large egg room temperature
- 1 tsp (1 tsp) vanilla extract
Cream Cheese Frosting
- 1 cup (227 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 3 cups (360 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Additional Ingredients
- 3 tbsp (30 g) Christmas sprinkles
Instructions
Gingerbread Cookie Bars
- Preheat the oven to 350℉ (177℃). Prepare a 9x13 baking pan with nonstick cooking spray and parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix the melted unsalted butter, brown sugar and granulated sugar until combined. Add the molasses, egg, and vanilla extract and mix until smooth.
- Add the flour mixture and mix on medium-low speed until a soft dough forms. Press the gingerbread cookie dough into the prepared pan in an even layer. Bake the gingerbread cookie bars for about 18 to 20 minutes. Cool to room temperature before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with an electric hand mixer, cream the unsalted butter and cream cheese until smooth and creamy.
- Add in the powdered sugar, vanilla extract and salt and mix on low speed until combined. Turn the mixer to medium-high speed and whip the frosting for 2 to 3 minutes until light and fluffy.
Frosting the Gingerbread Cookie Bars
- Spread the cream cheese frosting onto the cooled gingerbread cookie bars. Decorate the bars with colorful holiday sprinkles.
Notes
- Store the bars in an airtight container in the refrigerator for about 3 days. Serve chilled or at room temperature.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!