Gingerbread Cookie Bars With Cream Cheese Frosting
Soft, chewy gingerbread cookie bars made with molasses and warm holiday spices, topped with homemade cream cheese frosting and festive Christmas sprinkles.
Ingredients
- Gingerbread Bars
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Holiday sprinkles for decorating
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- Cream softened butter, granulated sugar, and brown sugar together.
- Add molasses, egg, and vanilla. Mix until combined.
- In a separate bowl, whisk flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- Gradually combine dry and wet ingredients to form a thick dough.
- Press dough evenly into the prepared baking pan.
- Bake for 18–20 minutes until edges are set. Cool completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, beating until fluffy.
- Spread frosting over cooled bars, decorate with sprinkles, and cut into 16 pieces.
Notes
Use regular unsulphured molasses, not blackstrap. Avoid overmixing the dough. Don't overbake if you want soft bars. Cool completely before frosting. Refrigerate leftovers in an airtight container for up to 4 days.
