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Gingerbread Cookie Bars with Cream Cheese Frosting
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Prepare ahead: Festive Gingerbread Cookie Bars with cream cheese frosting, perfect for holiday entertaining.
Ingredients:
  • For the gingerbread cookie dough:
  • 3/4 cup (170 g) room temperature unsalted butter
  • 1 cup (220 g) packed dark brown sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 cup molasses, light or dark (not blackstrap)
  • 1 large egg
  • 2 1/4 cups (315 g) all-purpose flour
  • For the cream cheese frosting:
  • 8 ounces (227 g) cream cheese, room temperature
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 3 cups (345 g) powdered sugar, sifted
  • To decorate:
  • Holiday sprinkles, optional
Instructions:
  • Preheat the oven to 350°F. Lightly grease a 9- x 13-inch baking pan with cooking oil spray, then line it with parchment paper, leaving a 1-inch overhang on the long sides for easy removal later.
  • In a stand mixer with the paddle attachment, combine butter, brown sugar, vanilla extract, ginger, cinnamon, nutmeg, cloves, salt, and baking soda. Cream on medium-high until a smooth paste forms, about 2 minutes.
  • Using a rubber spatula, scrape down the sides of the bowl and incorporate the molasses and egg. Mix on medium speed for about 30 seconds until combined.
  • Scrape down the bowl: Use a rubber spatula to ensure all ingredients are well combined. Add the flour and mix on low speed until fully absorbed. Check halfway through to make sure everything is incorporated. The dough should resemble thick and stiff frosting.
  • Spread the dough evenly in the prepared pan using a butter knife or small offset spatula.
  • Place the baking dish in the oven and bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the bars to cool completely at room temperature on a wire rack for about 2 hours. Also, set aside the cream cheese and butter to reach room temperature.
  • Prepare the frosting: After the bars have cooled, combine cream cheese and butter in a stand mixer with a paddle attachment. Cream them on medium-high speed for about 1 minute until smooth. Add vanilla and salt, mix for 30 seconds, then incorporate powdered sugar until the frosting is thick and smooth on low speed.
  • Spread a generous layer of frosting on top of the cookie bars.
  • For clean presentation, refrigerate the frosted uncut bars for 1 hour. Then use the parchment sling to transfer them to a cutting board. Using a sharp knife, press straight down to cut the bars, wiping the blade after each cut. If skipping the chill step, cut the bars when cool on the counter for slightly less defined lines.
  • Presentation: Place the bars elegantly on a platter, sprinkle with toppings if preferred, and enjoy. Keep any remaining bars covered in the refrigerator for freshness for up to 3 days.

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