Description
Gingerbread cookie bars bring warmth from classic holiday traditions, blending rich molasses and spicy ginger into a comforting dessert. Layers of sweet nostalgia invite you to savor each delicious bite, connecting generations through this heartwarming seasonal treat.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (300 grams) all-purpose flour
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (220 grams) brown sugar (light or dark)
- ⅓ cup (80 milliliters) unsulphured molasses
Spices and Leavening:
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
Additional Ingredients:
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cream Cheese Frosting:
- ½ cup (115 grams) unsalted butter, softened
- 8 ounces (225 grams) brick-style cream cheese (full-fat)
- 2–3 cups (240–360 grams) powdered sugar
- 1–2 tablespoons whipping cream or milk
Instructions
- Prepare your workspace by heating the oven to 350°F (175°C) and positioning a rack in the center. Coat a 9×13-inch baking pan with cooking spray or parchment paper for easy removal.
- Combine the dry ingredients in a medium mixing bowl, whisking together flour, ginger, cinnamon, nutmeg, cloves, and baking soda until thoroughly incorporated.
- In a separate large bowl, vigorously blend softened butter and brown sugar until the mixture becomes light and airy.
- Incorporate molasses and vanilla extract into the butter mixture, then add the whole egg and egg yolk. Mix until the ingredients are completely unified.
- Carefully fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
- Transfer the dough to the prepared pan, using lightly greased fingertips to spread it evenly across the surface. Ensure a smooth, consistent layer.
- Place the pan in the preheated oven and bake for 22-25 minutes. Look for slightly pulling edges and a clean toothpick test as indicators of doneness.
- Remove from the oven and let the bars cool completely within the pan, allowing them to set and firm up.
- For the frosting, whip the butter in a mixing bowl until it becomes exceptionally soft and fluffy.
- Add cream cheese and beat until the mixture is silky and free of lumps.
- Gradually introduce powdered sugar, alternating with small amounts of whipping cream. Blend on low speed until the frosting reaches a spreadable consistency.
- Once the bars are thoroughly cooled, generously spread the cream cheese frosting across the surface using a offset spatula.
- For a festive touch, sprinkle decorative toppings over the frosted bars if desired.
Notes
- Ensure ingredients are at room temperature for smooth mixing and optimal texture.
- Avoid overmixing the dough to prevent tough, dense cookie bars.
- Use freshly ground spices for a more vibrant and intense gingerbread flavor.
- Check doneness early to prevent overbaking, which can lead to dry bars.
- Allow bars to cool completely before frosting to prevent melting and sliding.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg