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–+ servings
Gingerbread Cookie Bars have a soft and chewy, spiced molasses cookie base topped with the BEST cream cheese frosting. Add red and green sprinkles or nonpareils for a festive Christmas dessert!

Gingerbread Cookie Bars

 
Author Amber Brady
Yields 12 -15 bars

Ingredients

Cookie:

  • ½ cup (113 g) unsalted butter, (1 stick) room temperature
  • ½ cup (100 g) brown sugar, gently packed
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • ¼ cup (59 ml) molasses
  • 1 ¾ cup (210 g) all-purpose flour, (stir, spoon, & level)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Cream Cheese Frosting:

  • 8 oz (226 g) block-style cream cheese, cold (I typically use Neufchatel cream cheese)
  • ½ cup (113 g) unsalted butter, (1 stick) room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • FOR THE COOKIE: Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
  • In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. 
  • Press evenly into a greased 13x9-inch baking dish. Bake at 350 degrees Fahrenheit for 18-22 minutes or until the edges and top are starting to brown. Do not over-bake. Cool completely.
  • FOR THE FROSTING: Place the cream cheese in a large mixing bowl. Using an electric hand mixer, beat cream cheese until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well-blended. Add powdered sugar and vanilla all at once. Blend until combined and smooth. 
  • Cut the very edges off of the bars. (Optional. Snack or discard.) Spread frosting over the top of the cooled bars. Cut into desired size. (3x4=12 bars OR 3x5=15 bars OR 4x6=24 bars) Keep leftovers covered. You can either refrigerate OR store bars at room temperature, depending on personal preference.

Notes