These gingerbread cookie bars are soft, rich, and full of warm holiday spices. The fudgy center makes them irresistible, and you can top them with either buttercream or cream cheese frosting to suit your taste.
Ingredients
For the Cookie Bars:
¾ cup melted butter (1 ½ sticks)
¾ cup brown sugar
¼ cup granulated sugar
1 large egg, room temperature
½ cup molasses
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
For Buttercream Frosting:
½ cup butter, room temperature
¼ cup milk
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
For Cream Cheese Frosting:
6 oz. cream cheese, softened
¼ cup melted butter
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Make the Gingerbread Cookie Bars:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper for easy removal.
Mix Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and molasses, mixing until fully combined.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. The dough will be thick but manageable.
Spread into the Pan:
Evenly press the dough into the prepared baking dish using a spatula or your hands.
Bake:
Bake for 18–22 minutes, or until the edges are set and the center is slightly soft. Avoid overbaking for a fudgier texture.
Tip: A toothpick inserted in the center should come out with a few moist crumbs, not completely clean.
Cool:
Allow the bars to cool completely in the pan before frosting.
Prepare the Frosting:
Buttercream Frosting:
Beat the room-temperature butter in a bowl until creamy.
Gradually add the powdered sugar, alternating with milk, and mix until smooth.
Stir in the vanilla extract.
Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and melted butter until smooth.
Gradually add powdered sugar, milk, and vanilla, mixing until light and fluffy.
Assemble the Bars:
Once the gingerbread cookie bars are completely cool, spread your chosen frosting evenly over the top.
For an added festive touch, sprinkle with holiday sprinkles, crushed gingerbread cookies, or a dusting of cinnamon.
Cut into squares or bars and serve.
Storage Tips
Refrigerator: Store frosted bars in an airtight container in the fridge for up to 5 days.
Freezer: Wrap unfrosted bars in plastic wrap and freeze for up to 2 months. Frost after thawing.
These gingerbread cookie bars are a must-have for holiday gatherings or a cozy evening treat with a cup of coffee or tea!
