Gingerbread Cookie Bars with Cream Cheese Frosting

Gingerbread Cookie Bars with Cream Cheese Frosting

Gingerbread cookie bars bake as one thick slab, then get a generous layer of cream cheese frosting and red, green, and white sprinkles before being cut into rectangles. Molasses, ginger, and cinnamon give the bars their warm flavor; the center stays soft rather than crisp.

The bake time is a window, not an exact endpoint. Take the pan out when the edges are set and the center still looks slightly soft—the slab will firm as it cools. Wait until it is completely cool before adding the frosting.

Ingredients for Gingerbread Cookie Bars

• 1 1/2 cups all-purpose flour (180g), spooned and leveled
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled until no longer hot (115g)
• 3/4 cup packed light brown sugar (150g)
• 1 large egg
• 1/4 cup regular unsulphured molasses (85g), not blackstrap
• 4 ounces cream cheese, softened (115g)
• 2 tablespoons unsalted butter, softened (30g)
• 1 1/2 cups powdered sugar (180g)
• 1 teaspoon vanilla extract
• About 2 tablespoons small red, green, and white round sprinkles or nonpareils (25g)

For a deeper spice flavor, optionally add 1/8 teaspoon ground cloves with the dry ingredients. If using salted butter in the dough, omit the added salt.

How to Make Gingerbread Cookie Bars

1. Prepare the pan: Preheat the oven to 350°F (175°C) with a rack near the center. Line an 8-inch square pan with parchment, leaving overhang on two sides. Lightly grease the pan first if needed to hold the parchment in place.
2. Mix the dry ingredients: Whisk the flour, baking soda, ginger, cinnamon, and salt together until evenly combined.
3. Make the dough: Whisk the melted, cooled butter with the brown sugar. Mix in the egg and molasses, then stir in the dry ingredients just until no flour streaks remain. The dough will be thick.
4. Fill the pan: Press the dough into an even layer, reaching the corners. Smooth the top without packing it down excessively.
5. Bake: Bake uncovered for about 18 to 22 minutes, beginning to check at 18 minutes. The edges should be set and may be lightly browned; the center can still look slightly soft. A tester inserted near the middle should come out with a few moist crumbs, not wet dough. Ovens and pan materials vary, so use these cues rather than the clock alone.
6. Cool completely: Set the pan on a rack and let the slab cool, about 1 to 1 1/2 hours. Check that the center and underside feel cool before frosting; warmth can make the topping melt or slide.
7. Frost: Beat the softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until creamy, then spread a generous layer over the cooled slab.
8. Decorate and cut: Scatter the sprinkles over the frosting while it is still soft enough to hold them. Let the frosting settle, then lift the slab using the parchment overhang and cut it into 12 substantial rectangular bars. Wipe the knife between cuts for cleaner edges.

How to Keep the Bars Soft

Spoon flour into the measuring cup and level it, or weigh it; packing the cup can add enough extra flour to make the bars dry. Stop mixing once the flour disappears to keep the crumb tender. Do not wait for the center to look fully dry in the oven—it will continue to firm as the slab cools.

Serving Gingerbread Cookie Bars

Serve with milk or hot chocolate. For another holiday baking option, try Christmas Linzer Cookies with Raspberry Jam.

How to Store Gingerbread Cookie Bars

Keep frosted bars covered in an airtight container in the refrigerator and use within about 4 days. Store them in a single layer if possible to protect the frosting and sprinkles. Let chilled bars stand at room temperature briefly before serving so the crumb and frosting soften.

To bake ahead, keep the unfrosted slab in an airtight container at room temperature for a short period, then frost it after it has cooled completely. The unfrosted slab can also be frozen tightly wrapped and thawed before frosting; freezing guidance is limited, so no specific storage duration is given.

Nutrition

Approximate nutrition per bar, based on 1 of 12 bars: 315 calories, 3g protein, 13g fat, and 46g carbohydrates. Approximate nutrition per 100g: 400 calories, 4g protein, 17g fat, and 59g carbohydrates. Values vary with ingredients and the final weight of the baked slab.