Gingerbread Cookie Bars
These Gingerbread Cookie Bars are soft, chewy, and so easy to make. We love making these for holiday get-togethers and cookie trays because this recipe makes 24 servings!
Prep Time15 minutes mins
Cook Time20 minutes mins
Cooling Time1 hour hr
Total Time1 hour hr 35 minutes mins
Course: Dessert
Cuisine: American
Keyword: cookie bars, gingerbread
Servings: 24 people
Calories: 204kcal
Cost: $5.68
COOKIE BARS:
- ½ cup butter melted
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
CREAM CHEESE FROSTING:
- 6 ounces cream cheese softened
- 3 Tablespoons butter softened
- 2 ¼ cups powdered sugar
- ¾ teaspoon vanilla
- holiday sprinkles optional
MAKE GINGERBREAD COOKIE BARS:
Preheat the oven to 350 degrees F and place the oven rack in the middle position. Spray a 9x13-inch jelly roll pan with non-stick cooking spray and set it aside. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Set the bowl aside.
Using a stand mixer, or a large bowl with a handheld mixer, cream together butter, sugars, vanilla, and molasses until light and fluffy, about 2-3 minutes.
Next, add in the egg and mix until thoroughly combined. Add the dry ingredients and pulse the mixer/handheld beaters until the flour is mixed in. Increase the speed on the mixer to medium and stir to combine, about one minute.
Evenly spread the dough into the prepared pan. Bake for 15-20 minutes, until a toothpick comes out with a few moist crumbs. The dough should be darker in color. Set the pan on a wire rack to cool completely.
MAKE CREAM CHEESE FROSTING:
Using a stand mixer or a handheld mixer, cream together cream cheese and butter until light and fluffy. This should take 2-3 minutes.
Add the powdered sugar and vanilla, and pulse until combined. Increase the mixing speed to medium-high and mix until creamy, for 1-2 minutes.
TO FINISH:
Using the cream cheese frosting, frost the cooled cookie bars. Top with holiday sprinkles, slice, and serve.
- Store these bars in an airtight container in the refrigerator for up to 5 days.
- Be ready to share, this recipe makes 24 bars.
Serving: 1bar | Calories: 204kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg