Description
These gingerbread cookie bars are soft, chewy, and packed with warm spices like ginger, cinnamon, and nutmeg. Topped with spiced cream cheese frosting, they’re a holiday favorite that’s quick and easy to make—no rolling or cutting required!
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 (170g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting:
- 6 ounces (170g) full-fat cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- Small pinch each of ground ginger, cinnamon, and allspice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper.
- Whisk together dry ingredients in a large bowl.
- In a medium bowl, combine melted butter, sugars, molasses, egg, and vanilla.
- Mix wet ingredients into dry until fully combined.
- Press dough into the prepared pan and bake for 23–26 minutes.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth, then mix in sugar and spices. Spread over bars.
Notes
- For easier slicing, refrigerate the bars for 30 minutes after frosting.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American