Gingerbread Cookie Bars with Spiced Cream Cheese Frosting

Warm, tender, and fragrant, these Gingerbread Cookie Bars with Spiced Cream Cheese Frosting bring all the cozy flavors of the season into one easy pan. The bars bake up soft and slightly chewy, with a rich molasses backbone and a warm hug of ginger, cinnamon, and mixed spices. The spiced cream cheese frosting adds a tangy, silky contrast that brightens each bite while echoing the cookie spices for a balanced finish. These bars are perfect for holiday cookie plates, potlucks, school parties, or any afternoon when you want a comforting sweet that is simple to slice and share. If you enjoy spiced desserts with creamy finishes, you might also like my take on a creamy gingerbread cheesecake that pairs molasses and cream cheese in a different format.

Ingredients

• 2 and 1/4 cups all-purpose flour, for structure and tenderness. Measure by spooning into the cup and leveling for accuracy.
• 1 and 1/2 teaspoons baking soda, the leavening that gives lightness.
• 2 teaspoons ground ginger, for bold warming flavor.
• 1 teaspoon ground cinnamon, for classic aromatic sweetness.
• 1/4 teaspoon ground allspice, adds depth and clove-like warmth.
• 1/4 teaspoon ground cloves, a little goes a long way to enhance spice complexity.
• 1/4 teaspoon ground nutmeg, for subtle nutty warmth.
• Small pinch of ground black pepper, to brighten the spices.
• 1/4 teaspoon salt, to balance sweetness.
• 3/4 cup unsalted butter, melted, for richness and a tender crumb.
• 1/2 cup packed brown sugar, provides moisture and molasses notes.
• 1/2 cup granulated sugar, for sweetness and structure.
• 1/3 cup unsulphured molasses, the signature gingerbread flavor and color.
• 1 large egg, at room temperature, to help bind and add tenderness.
• 1 teaspoon pure vanilla extract, for aromatic roundness.
• 6 ounces full-fat brick cream cheese, softened, for a tangy, smooth frosting base.
• 2 tablespoons unsalted butter, softened, for creamy frosting texture.
• 1 and 1/2 cups confectioners’ sugar, to sweeten and thicken the frosting.
• 1 teaspoon pure vanilla extract (for frosting), for flavor lift.
• Small pinch each of ground ginger, cinnamon, & allspice for frosting, to mirror the bar spices.
• Optional: sprinkles for garnish, for a festive touch.

If you would like another tray-baked dessert idea with caramel and apple notes, try this caramel apple cheesecake bars.

Step-by-Step Instructions

1. Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper. Make sure the parchment hangs over two sides to lift the bars out easily after baking.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt. Whisk until the spices are evenly distributed for uniform flavor.
3. In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth. This helps dissolve the sugars and blend the molasses evenly.
4. Incorporate the egg and vanilla extract into the butter mixture. Whisk just until smooth and combined.
5. Add the wet ingredients to the dry mixture and mix until combined. Do not overmix; stop when there are no large streaks of flour.
6. Press the dough into the prepared baking pan. Use lightly oiled hands or the back of a spatula to get an even layer.
7. Bake for 23 to 26 minutes until set around the edges. The center may still look slightly soft but should not be runny.
8. Allow to cool in the pan for at least 1 hour. Cooling fully makes slicing neater and allows the texture to settle. If you need a savory main to serve alongside, consider a hearty pasta like cheesesteak tortellini with creamy provolone.
9. For the frosting, beat the cream cheese and softened butter until smooth. Use a paddle or whisk attachment and scrape the bowl down once for a silky base.
10. Gradually add confectioners’ sugar and the spices. Add the sugar in batches so the frosting stays smooth, then mix in the vanilla and the small pinch of ginger, cinnamon, and allspice.
11. Spread the frosting over the cooled bars and refrigerate for 30 minutes. Cut into squares and serve. Chilling firms the frosting for clean slices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 23 to 26 minutes
• Total Time: about 1 hour and 45 minutes including cooling and chilling
• Servings: about 12 squares
• Calories: approximately 408 kcal per serving

For a contrasting dinner idea to serve before these bars, consider a sweet and savory option like this irresistibly creamy cheesesteak tortellini.

Tips, Storage & Variations

• Small tips: Use room temperature egg and cream cheese for easier blending. Press the dough evenly so bars bake uniformly.
• Cooling tip: Let the bars cool fully in the pan for at least 1 hour before frosting, or the frosting will melt.
• Storage: Store frosted bars in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze unfrosted bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw, then frost before serving. Frosted bars can be frozen for up to 1 month; thaw in the refrigerator.
• Garnish suggestion: Add sprinkles just after frosting if you want a festive look.
• Flavor variations using existing ingredients only:
  • Slightly more molasses: Increase molasses by 1 tablespoon for a deeper molasses note.
  • Spicier bars: Add an extra pinch of ground ginger in the batter for more heat.
  • Sweeter frosting: Add 1/4 cup more confectioners sugar for a firmer, sweeter frosting.
• Pairing idea: For a savory main with a touch of sweetness, try serving after a saucy, sweet-savory dish such as honey pepper chicken with creamy mac and cheese.

Frequently Asked Questions

1. How long do gingerbread cookie bars keep?
   They keep refrigerated for up to 4 days in an airtight container. Frosted bars last longer in the fridge than at room temperature.

2. Can I make these bars ahead of time?
   Yes. Bake and cool the bars, then freeze unfrosted for up to 3 months. Frost after thawing, or freeze frosted bars for up to 1 month.

3. Why did my bars come out too soft?
   They may need the full 23 to 26 minutes in the oven and a full hour of cooling. Ovens vary, so add a few minutes if the center seems undercooked.

4. Can I use low-fat cream cheese for the frosting?
   You can, but full-fat cream cheese gives the creamiest texture and best flavor.

5. Do I need to refrigerate the bars after frosting?
   Yes, refrigerate for at least 30 minutes to set the frosting and keep the cream cheese stable.

People Also Ask

1. What makes gingerbread bars different from gingerbread cookies?
   Gingerbread bars are baked in a pan for a soft, cake-like texture, while cookies are individually shaped and often crisper.

2. How do I prevent the frosting from becoming runny?
   Chill the bars completely before frosting and refrigerate the frosted bars for at least 30 minutes.

3. Can I double this recipe for two pans?
   Yes. Double all ingredients and bake in two 9×13-inch pans, monitoring baking time as needed.

4. Is molasses necessary in gingerbread?
   Molasses provides the characteristic flavor and deep color. Substituting will change the classic gingerbread taste.

5. What is the best way to cut neat squares?
   Chill the frosted bars, then use a sharp knife wiped clean between cuts for tidy edges.

6. Can I make the batter without melted butter?
   The recipe relies on melted butter for texture. Using a different fat may change the final result.

Conclusion

These Gingerbread Cookie Bars with Spiced Cream Cheese Frosting are an easy, crowd-pleasing dessert that fills the kitchen with warm spice and molasses aroma. If you enjoy comparing versions of gingerbread bars, see how other bakers approach the recipe at Gingerbread Cookie Bars – Sally’s Baking Addiction and explore a creamy frosting variation at Gingerbread Bars (with Cream Cheese Frosting) – Cooking Classy. Try the bars, slice them neat, and share with friends and family for a cozy, festive treat.

Gingerbread Cookie Bars with Spiced Cream Cheese Frosting

Print Recipe

Warm, tender gingerbread cookie bars topped with a spiced cream cheese frosting, perfect for holiday gatherings.

• Author: amanda-lewis
• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Total Time: 105 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 and 1/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Small pinch of ground black pepper
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup unsulphured molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 6 ounces full-fat brick cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 and 1/2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract (for frosting)
• Small pinch each of ground ginger, cinnamon, & allspice for frosting
• Optional: sprinkles for garnish

Instructions

1. Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
2. Whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt in a large bowl.
3. Combine melted butter, brown sugar, granulated sugar, and molasses in a medium bowl and mix until smooth.
4. Incorporate the egg and vanilla extract into the butter mixture until smooth.
5. Add the wet ingredients to the dry mixture and mix until combined.
6. Press the dough into the prepared baking pan evenly.
7. Bake for 23 to 26 minutes until set at the edges.
8. Allow to cool in the pan for at least 1 hour.
9. Beat the cream cheese and softened butter until smooth.
10. Gradually add the confectioners’ sugar and spices, mixing well.
11. Spread the frosting over the cooled bars and refrigerate for 30 minutes. Cut into squares and serve.

Notes

Use room temperature ingredients for easier mixing. Bars can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 1 square
• Calories: 408
• Sugar: 34g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: gingerbread, cookie bars, holiday dessert, cream cheese frosting