Gingerbread Bars with Cream Cheese Frosting

This post may contain affiliate sales links. Please read my disclosure policy.

If you’re planning on making treats for neighbors or loved ones this holiday season, these soft and chewy Gingerbread Bars, are perfect.

Are ginger/molasses cookies totally just Christmas cookies? Cause it’s not even Thanksgiving and I’ve been craving these since….umm…June?!

Actually, since me and a few of my blogging friends were in Austin at Sugar Mama’s Bakeshop and we tried their amazing ginger cookies, that’s when my love affair started.

There ain’t nothing wrong with chewy cookie bars. Or cream cheese frosting.

And, interesting fact: cookie bars are approximately 17.2 times EASIER to make then actual cookies. And you are 24.9 times less likely to screw them up. I love not scooping cookie dough, or waiting in 8 minute intervals to switch cookie sheets in the oven.

If you’re planning on making some sort of treats for neighbors or loved ones this holiday season, I’d recommend cookie bars. These cookie bars. Fun, festive, easy and my new favorite holiday treat. And I’m not just saying that. These are my favorites as of now. Wanna make ’em? THOUGHT SO.

Here we go:
Start by creaming butter with brown sugar and sugar.To that, add in some molasses, an egg and some vanilla.Stir it up until smooth. It might look a little funky, but it’s totes normal.Now you can measure out all your dry ingredients. Aaaaand, lets pretend that the ginger is actually in this photo and I didn’t forget to add it in until the VERY end. *total blonde moment*Once those ingredients are incorporated, you have a mighty tasty cookie dough if I do say so myself.Press cookie dough into a small jellyroll pan greased well with nonstick cooking spray AND lined with foil. Bake and get ready to live!!While the cookie bars are doing their thing in the oven, make the frosting. Stir together some softened butter, softened cream cheese, powdered sugar and vanilla.Whip it good until it’s completely smooth and set aside.Once your cookie bars come out of the oven, cool completely and then frost. Cut into bars immediately!!!!! And then shove them into your pie hole share them with your friends.

Yes puh-lease. Come to mama!

These are my new favorite treat to make because they are seriously super soft and chewy, plus the cream cheese frosting is simply *amazing* with the ginger cookie base. Be sure to print this recipe…you’re going to want to make these again and again!

{*This recipe is adapted from my gingerdoodle cookies…just baked into bars with cream cheese frosting.}

Print Pin It

5 from 7 votes

Gingerbread Bars with Cream Cheese Frosting

If you’re planning on making treats for neighbors or loved ones this holiday season, these soft and chewy Gingerbread Bars, are perfect.

servings 16 bars

Prep Time 1 hr 40 mins

Cook Time 20 mins

Total Time 2 hrs

Ingredients

• ▢ 1/2 cup butter softened
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup packed brown sugar
• ▢ 1 egg
• ▢ 3/4 teaspoon vanilla extract
• ▢ 1/4 cup molasses
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/8 teaspoon cloves
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/2 teaspoon salt
• ▢ 2 cups all purpose flour
• ▢ 1 teaspoon baking soda

for the frosting-

• ▢ 4 oz cream cheese softened
• ▢ 1/4 cup butter softened
• ▢ 1 cup powdered sugar
• ▢ 1/2 teaspoon vanilla

US Customary - Metric

Instructions

• Preheat oven to 325 degrees.
• Line 12.25” x 8.75” x 1” jelly roll pan with foil or parchment paper and spray with nonstick cooking spray. Set aside.
• In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Press into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.
• For the frosting- whip all ingredients together until smooth. Spread overtop bars and cut into squares. Serve immediately or store in air tight container.
• *if you don't have a small jellyroll pan, you can use a glass 8x8 dish, just add 2-3 extra minutes to the baking time.*

Nutrition

Calories: 257kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 248mg | Potassium: 117mg | Fiber: 1g | Sugar: 25g | Vitamin A: 376IU | Calcium: 30mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Gingerbread Bars