Introduction

These chewy gingerbread bars are a delightful twist on classic holiday cookies, offering a soft and spiced treat perfect for festive gatherings. Topped with a smooth cream cheese frosting, they combine warmth and sweetness in every bite.

The image shows two square pieces of layered cake stacked on a white plate. Each piece has three layers: two thick, brown cake layers with a soft, crumbly texture, separated and topped by thick, smooth white frosting. The top layer of frosting is decorated with small red and green sprinkles. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter, melted
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon pure vanilla extract
1/3 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
6 ounces cream cheese, softened
3 tablespoons butter, softened
2 1/4 cups powdered sugar
3/4 teaspoon vanilla extract
Holiday sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch jelly roll pan with non-stick cooking spray. Set it aside.
Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3: Using a stand mixer or handheld beaters, cream the melted butter, granulated sugar, brown sugar, vanilla extract, and molasses on medium speed until light and fluffy, about 2 to 3 minutes.
Step 4: Add the egg and mix until fully combined. Gradually add the dry ingredients, mixing on low speed until just incorporated. Then increase to medium speed and mix for 1 minute.
Step 5: Spread the dough evenly into the prepared pan and bake for 15 to 20 minutes, until the bars have darkened and a toothpick inserted comes out with a few moist crumbs. Transfer the pan to a wire rack to cool completely.
Step 6: For the frosting, in a clean bowl, beat the softened cream cheese and butter on medium speed until light and fluffy, about 2 to 3 minutes.
Step 7: Add the powdered sugar and vanilla extract, mixing briefly to combine. Increase to medium-high speed and beat until smooth and creamy, about 1 to 2 minutes.
Step 8: Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Add holiday sprinkles if desired.
Step 9: Slice into 24 bars and serve.

Tips & Variations

For a more intense spice flavor, increase the ground ginger and cinnamon slightly to suit your taste.
If you prefer less sweetness, reduce the granulated sugar by 2 tablespoons.
Try adding a pinch of black pepper or cardamom for an interesting twist on traditional flavors.
Use light or dark molasses to alter the depth of the gingerbread flavor.

Storage

Store the gingerbread bars in an airtight container in the refrigerator for up to 5 days. To enjoy, bring them to room temperature or warm gently in the microwave for about 10 seconds before serving.

How to Serve

The image shows two square slices of a layered gingerbread cake stacked on a white plate, set on a white marbled surface. Each slice has three layers: the bottom and top layers are dark brown with a soft, moist texture, and the middle layer is thick, smooth white frosting. The top frosting layer is decorated with red and green sprinkles spread evenly. The edges of the cake are neat and sharp, with frosting visible between the gingerbread layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be baked and frosted a day in advance. Store them covered in the refrigerator until ready to serve.

Can I freeze the gingerbread bars?

Yes, you can freeze the unfrosted bars wrapped tightly in plastic wrap and placed in an airtight container for up to 3 months. Thaw completely before frosting.