Gingerbread Cookie Bars
These delicious Gingerbread Cookie Bars are the perfect festive treat for the holidays. With a blend of warm spices and topped with a creamy, sweet cream cheese frosting, they're easy to bake and sure to be a crowd-pleaser!
Equipment
- 9x13-inch baking pan
- Mixer
Ingredients
Gingerbread Cookie Bars
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter softened
- 1 cup brown sugar light or dark
- 1/3 cup unsulphered molasses
- 1 large egg
- 1 large egg yolk (discard the white)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 ounces brick-style cream cheese full-fat
- 2-3 cups powdered sugar
- 1-2 tablespoons whipping cream or milk
Instructions
- Get Ready: Preheat your oven to a cozy 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper for easy removal later.
- Whisk Dry Ingredients: In a medium-sized bowl, gently whisk together your flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. Set this aromatic mix aside.
- Cream Wet Ingredients: In a separate, larger bowl, beat the softened butter and brown sugar until they're light and fluffy. Now, blend in the molasses and vanilla extract. Finally, beat in the whole egg and the extra egg yolk until everything is smoothly combined.
- Combine & Form: Slowly add your dry flour mixture into the wet butter mixture, about half at a time, mixing until just barely combined. Don't overmix!
- Press & Bake: Press this delightful cookie dough evenly into your prepared pan. A little trick: if your hands get sticky, lightly spray them with non-stick cooking spray before pressing. Bake for 22-25 minutes, or until the edges look golden and a toothpick inserted into the center comes out clean.
- Cool Down: Let your gingerbread bars cool completely in the pan before even thinking about frosting them. Patience makes perfect!
- Whip Up Frosting: While the bars cool, beat the softened butter in a bowl until it's light and fluffy. Add the cream cheese and beat until smooth.
- Sweeten the Frosting: With your mixer on low speed, gradually beat in the powdered sugar, about 1 cup at a time. Alternate with 1 tablespoon of whipping cream (or milk) until your frosting reaches the perfect sweet and creamy consistency you desire.
- Frost & Enjoy: Generously spread the luscious cream cheese frosting over your completely cooled gingerbread bars. Feel free to add sprinkles for a festive touch!
Notes
These Gingerbread Cookie Bars are a perfect holiday treat.
Nutrition Information Per Bar (approx.):
Calories: 379kcal
Total Carbohydrates: 53g (Net Carbs: 52g)
Fat: 16g
Protein: 5g
Nutrition Information Per Bar (approx.):
Calories: 379kcal
Total Carbohydrates: 53g (Net Carbs: 52g)
Fat: 16g
Protein: 5g
