Description

These Gingerbread Cookie Bars are a festive treat, featuring a rich blend of spices and creamy frosting. Perfect for gatherings or cozy nights in, they are easy to make and deliciously satisfying!

Ingredients

Scale

2 and 1/4 cups (281g) all-purpose flour
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
small pinch of ground black pepper
1/4 teaspoon salt
3/4 cup (12 tbsp; 170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1/3 cup (113g/80ml) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 ounces (170g) full-fat brick cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) confectioners’ sugar
1 teaspoon pure vanilla extract
small pinch each of ground ginger, cinnamon, & allspice
optional for garnish: sprinkles

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Instructions

Preheat the oven to 350°F (177°C) and adjust the rack to the center. Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Set aside.
In a medium bowl, combine the melted butter, brown sugar, granulated sugar, and molasses. Whisk in the egg and vanilla. Mix this butter mixture into the flour mixture until no traces of flour remain. Press the dough into the prepared baking pan to create a smooth, even layer.
Bake for 23-26 minutes, until the top is set and a toothpick comes out mostly clean. Allow to cool in the pan on a cooling rack for at least 1 hour.
In a large bowl, beat the cream cheese and softened butter until smooth. Slowly add the confectioners' sugar, ginger, cinnamon, allspice, and vanilla, beating until creamy. Taste and adjust sweetness with a pinch of salt if needed. Spread frosting onto cooled bars and add sprinkles if desired.
Lift the bars out using the parchment overhang. Cut into squares and store in the refrigerator for up to 5 days.

Notes

For the best flavor, use dark brown sugar in the batter.
Chilling the frosted bars for 30 minutes before cutting helps the frosting set better.
Store plain bars at room temperature for a shorter duration, and covered in the fridge for longer.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg