Gingerbread Cookie Bars with Spiced Cream Cheese Frosting

Gingerbread Cookie Bars with Spiced Cream Cheese Frosting

Introduction
These Gingerbread Cookie Bars with Spiced Cream Cheese Frosting are warm, tender, and packed with classic holiday spice. The bars have a soft, chewy center with slightly crisp edges and a deep molasses sweetness that is balanced by a tangy, silky cream cheese frosting. The aroma of ginger, cinnamon, and allspice fills the kitchen as they bake, making them perfect for holiday gatherings, cookie exchanges, or a cozy afternoon with a mug of tea. If you enjoy dessert bars that feel like a cross between a cookie and a cake, try serving them alongside lighter treats such as these caramel apple cheesecake bars caramel apple cheesecake bars for a varied dessert spread. These bars hold up well for gifting and travel, and they refrigerate nicely for make-ahead desserts.

Ingredients

• 2 and 1/4 cups all-purpose flour, for structure and tenderness.
• 1 and 1/2 teaspoons baking soda, the leavening agent to lift the bars slightly.
• 2 teaspoons ground ginger, the primary warm, spicy flavor.
• 1 teaspoon ground cinnamon, for sweet warmth.
• 1/4 teaspoon ground allspice, to deepen the spice profile.
• 1/4 teaspoon ground cloves, for aromatic intensity.
• 1/4 teaspoon ground nutmeg, for subtle nutty spice.
• Small pinch of ground black pepper, to brighten and enhance the other spices.
• 1/4 teaspoon salt, to balance sweetness and enhance flavor.
• 3/4 cup unsalted butter, melted, for richness and a tender crumb.
• 1/2 cup packed brown sugar, adds moisture and molasses notes.
• 1/2 cup granulated sugar, for sweetness and structure.
• 1/3 cup unsulphured molasses, the deep, robust gingerbread flavor.
• 1 large egg, at room temperature, to bind and enrich the batter.
• 1 teaspoon pure vanilla extract, for aroma and depth.
• 6 ounces full-fat brick cream cheese, softened, for a creamy, tangy frosting base.
• 2 tablespoons unsalted butter, softened, to smooth the frosting.
• 1 and 1/2 cups confectioners’ sugar, to sweeten and thicken the frosting.
• 1 teaspoon pure vanilla extract for frosting, for extra flavor lift.
• Small pinch each of ground ginger, cinnamon, & allspice for frosting, to echo the cookie spices.
• Optional: sprinkles for garnish, for a festive finish.

Step-by-Step Instructions

1. Preheat and prepare the pan. Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper. Leave an overhang on two sides to lift the bars out easily after baking.
2. Whisk the dry spices. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt until evenly combined.
3. Combine the wet sugars and fats. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until smooth and glossy.
4. Add egg and vanilla. Add the egg and 1 teaspoon pure vanilla extract to the butter mixture and whisk until combined and slightly thickened.
5. Mix wet and dry. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix to keep the bars tender.
6. Spread into the pan. Spread the dough evenly in the prepared baking pan, smoothing the top with an offset spatula or the back of a spoon.
7. Bake. Bake for 23 to 26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. A little softness is fine since the bars will firm as they cool.
8. Cool in the pan. Allow the bars to cool for at least 1 hour in the pan so they set up fully before frosting.
9. Make the frosting. For the frosting, beat the 6 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Gradually add the 1 and 1/2 cups confectioners’ sugar and the frosting vanilla, then stir in a small pinch each of ground ginger, cinnamon, and allspice. Taste and adjust the spice if desired.
10. Frost and chill. Frost the cooled bars evenly and refrigerate for 30 minutes before slicing to help the frosting firm.
11. Slice and serve. Cut into squares and serve. Store any leftovers in the refrigerator.

Cooking tip: If your cream cheese is too cold it will create lumps in the frosting. Let it sit at room temperature for about 20 minutes or beat longer to reach a smooth consistency.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 23 to 26 minutes
• Total Time: About 2 hours 10 minutes (includes cooling and chilling)
• Servings: Makes about 24 squares
• Calories: Approximately 205 calories per square

Tips, Storage & Variations

• Small tips: Line the pan with parchment so you can lift the whole slab out for clean, even cuts. For even slices, chill the frosted bars and use a sharp knife dipped in hot water and wiped dry between cuts.
• Storage: Store frosted bars in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap unfrosted bars tightly in plastic wrap and then in foil, or freeze in a single layer on a baking sheet and transfer to a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator and then frost.
• Flavor variations using existing ingredients: For a stronger molasses note, brush the warm bars with an extra teaspoon of molasses before cooling. To intensify spice, add a slightly larger pinch of ground ginger, cinnamon, or allspice to the frosting. For a playful contrast, top with the optional sprinkles for texture and color.
• If you like other bar-style desserts, you might enjoy this cookies and cream cookie recipe cookies and cream cookie recipe as another sweet option.

FAQ

1. Can I make these bars ahead of time?
   Yes. Bake the bars, frost them after they cool, then refrigerate. They can be made a day ahead and stored refrigerated in an airtight container.
2. Can I use low-fat cream cheese for the frosting?
   You can, but full-fat gives a richer, smoother frosting and better flavor.
3. Why did my bars come out too dense?
   Overmixing the batter after adding flour can produce dense bars. Mix until just combined.
4. How should I cut clean slices?
   Chill the frosted slab for 30 minutes, then use a hot, dry knife wiped between cuts for neat slices.
5. Can I leave out the black pepper?
   Yes. The small pinch of black pepper is optional but it brightens the spices. Leaving it out will not harm the recipe.
6. Are these bars safe to leave at room temperature?
   Because of the cream cheese frosting, store any leftovers in the refrigerator rather than at room temperature.

People Also Ask

1. How do I make gingerbread bars not dry?
   Use the specified amount of melted butter, brown sugar, and molasses to keep the bars moist and avoid overbaking.
2. Can I double this recipe?
   Yes. To double, bake in two 9×13 pans or use a larger sheet but watch bake time closely.
3. What is the best way to soften cream cheese quickly?
   Cut cream cheese into small cubes and let sit at room temperature for 20 to 30 minutes.
4. Can I use dark molasses instead of unsulphured molasses?
   Dark molasses will make the flavor more robust and slightly more bitter, but it works if you prefer stronger molasses notes.
5. How do I get smooth frosting?
   Beat the cream cheese and butter until very smooth before adding the confectioners’ sugar slowly to avoid lumps.
6. Is it okay to use salted butter?
   Salted butter will add additional salt; if you use it, consider reducing or omitting the added 1/4 teaspoon salt in the dough.
7. What size pan gives the best thickness?
   A 9×13-inch pan gives bars with a soft center and thin edges as intended in this recipe.
8. Can I make these gluten free?
   This recipe as written uses all-purpose flour and is not gluten free.

Conclusion

These Gingerbread Cookie Bars with Spiced Cream Cheese Frosting are a cozy, crowd-pleasing dessert that combines chewy molasses cake and tangy frosting in every bite. If you want to compare variations or try a different take on gingerbread bars, see this Gingerbread Cookie Bars recipe from Sally’s Baking Addiction Gingerbread Cookie Bars – Sally’s Baking Addiction and this version with cream cheese frosting at Cooking Classy Gingerbread Bars with Cream Cheese Frosting – Cooking Classy. I hope you enjoy making these for the holidays and share them with friends and family for a warm, nostalgic treat.