All the flavor of classic gingerbread cookies in a chewy Gingerbread Cookie Bar generously topped with fluffy cream cheese frosting.
I’ve had “make gingerbread cookies” on my holiday baking list for several years now and I never seem to get around to it.
Most of the time, just thinking about rolling out cookies is enough to make me get out a bar pan and throw together a batch of brownies instead. Does that make me lazy? or just impatient?
Well, I’m happy to tell you that these cookie bars trump every gingerbread cookie I’ve ever tasted in the past. So, not only do they win points for being so very easy, they win for being truly fantastic as well. Barefeet In The Kitchen creator video with Mary YounkinPlay Video
And while these bars are absolutely delicious topped with the cream cheese frosting, they’re also terrific without the frosting.
These bars are one of the greatest holiday baking ideas ever. (Thanks to 12 Days of Christmas with Six Sisters’ Stuff for the inspiration!)
I officially (and likely forever) crossed “make gingerbread cookies” off my list six years ago, when I tasted these bars.
Gingerbread Cookie Bars Recipe
- TO MAKE THE COOKIE BARS: Preheat the oven to 350 degrees. Grease a 9×13 pan or line with parchment paper. Combine the butter, sugar, molasses, and vanilla in a mixing bowl and beat with a mixer on medium speed until creamy.
- Add the egg and stir again. Add the flours, baking soda, spices, and salt. Mix until well combined.
- Press the dough into the prepared pan, using either a spatula or your hands to smooth it to the edges of the pan. Bake for 15-20 minutes. A toothpick inserted should come out mostly clean, with wet crumbs. Cool in the pan on a wire rack.
- TO MAKE THE FROSTING: When the bars have completely cooled, beat together the butter and cream cheese for the frosting. Add the powdered sugar and beat again until smooth and fluffy.
- Add the vanilla extract or vanilla bean and stir to mix throughout the frosting. Frost the bars, slice, and serve. Store the bars in an airtight container in the refrigerator.
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Gingerbread Cookie Bars
4.8 from 10 votesRecipe adapted from and with thanks to 12 Days of Christmas with Six Sisters’ StuffSavePinPrintReviewServings: 24 bars
Ingredients
- ▢1/2 cup butter melted
- ▢1 cup sugar
- ▢1/3 cup molasses
- ▢1/2 teaspoon vanilla
- ▢1 egg
- ▢2 cups all-purpose flour
- ▢2 teaspoons baking soda
- ▢1 tablespoon cinnamon
- ▢1/2 teaspoon ground ginger
- ▢1/4 teaspoon ground cloves
- ▢1/4 teaspoon ground nutmeg
- ▢1/2 teaspoon kosher salt
- ▢Optional Frosting Ingredients:
- ▢8 ounces cream cheese room temperature
- ▢1/2 cup butter room temperature
- ▢2 cups powdered sugar
- ▢1 teaspoon vanilla or 1 vanilla bean scraped
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 pan or line with parchment paper. Combine the butter, sugar, molasses, and vanilla in a mixing bowl and beat with a mixer on medium speed until creamy. Add the egg and stir again. Add the flours, baking soda, spices, and salt. Mix until well combined.
- Press the dough into the prepared pan, using either a spatula or your hands to smooth it to the edges of the pan. Bake for 15-20 minutes. A toothpick inserted should come out mostly clean, with wet crumbs. Cool in the pan on a wire rack.
- When cooled, beat together the butter and cream cheese for the frosting. Add the powdered sugar and beat again until smooth and fluffy. Add the vanilla extract or vanilla bean and stir to mix throughout the frosting. Frost the bars, slice and serve. Store the bars in an airtight container in the refrigerator. Enjoy!
