There’s nothing quite like the rich aroma of warm spices mingling with sweet molasses on a chilly afternoon. This Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe really hits that cozy, festive note — but what’s extra special is the soft, chewy texture paired with that luscious, lightly spiced cream cheese frosting. Trust me, once you try it, these bars become the must-have treat for any holiday gathering or whenever you want a flavorful pick-me-up.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
- Top Tip
- How to Serve Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
Why You'll Love This Recipe
I adore this recipe because it’s incredibly approachable, with a spice blend that’s just right—not overpowering—and a frosting that elevates the whole experience. Every time I make these bars, I get compliments on their perfect balance of gingerbread warmth and sweet cream cheese tang.
- Perfectly Soft Texture: These bars have that soft chewiness you want in gingerbread without being cakey or dry.
- Balanced Spices: A mix of cinnamon, ginger, allspice, and a hint of black pepper gives just enough warmth without overwhelming your palate.
- Easy to Make: No fancy equipment or complicated steps—just a whisk, mixing bowls, and your favorite pan.
- Versatile and Crowd-Pleasing: These bars cut into neat squares, perfect for parties or a cozy tea break at home.
Ingredients & Why They Work
The ingredients come together to make a truly classic yet rich gingerbread flavor with a creamy frosting that has a little spice twist. Quality ingredients make a noticeable difference here, especially with spices and molasses.
- All-Purpose Flour: Provides the structure to hold those chewy bars together.
- Baking Soda: Helps the bars rise just enough without making them cakey.
- Ground Ginger, Cinnamon, Allspice, Cloves, Nutmeg, Black Pepper: The spice blend that creates that comforting gingerbread flavor. I recommend fresh spices for the best aroma.
- Salt: Balances sweetness and enhances spices.
- Unsalted Butter, Melted: Melting the butter ensures a moist, tender texture.
- Light or Dark Brown Sugar: Adds moisture and depth; I lean toward dark brown sugar for richer flavor.
- Granulated Sugar: Balances sweetness and helps with structure.
- Unsulphured Molasses: The heart of gingerbread—the kind matters! Grandma’s brand “original” molasses is my go-to.
- Large Egg: Binds everything together.
- Pure Vanilla Extract: Adds warmth and rounds out the flavors.
- Cream Cheese (Full Fat, Brick): For that classic tangy, creamy frosting that’s sturdy yet spreadable—definitely use brick cream cheese, not the tub kind.
- Unsalted Butter (for Frosting): Balances cream cheese and helps with texture.
- Confectioners’ Sugar: Sweetens and smooths the frosting.
- Spices for Frosting: A pinch of ground ginger, cinnamon, and allspice mirrors the bars and adds a nice spicy note.
- Sprinkles (optional): Because a little festive sparkle never hurts!
Make It Your Way
While I love these bars as written, you can easily tweak a few things to suit your tastes or dietary needs. For instance, swapping spices, adjusting sweetness, or even making them vegan.
- Variation: Once, I made these with a little orange zest in the dough and frosting—adds a bright, fresh twist that still feels festive and delicious.
- Dietary Adjustments: Using coconut oil instead of butter can work if you want dairy-free, though it changes texture slightly.
- More Frosting: If you like extra frosting, don’t be shy—double the frosting ingredients to get a thick layer.
- Fancier Toppings: Try chopped crystallized ginger or toasted pecans on top for some crunch.
Step-by-Step: How I Make Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
Step 1: Prep Your Pan and Oven
I always start by preheating my oven to 350°F (177°C) and positioning the rack in the center. This ensures even baking. Then, line a 9×13-inch pan with parchment paper, leaving overhangs on the sides—it makes lifting the bars out a breeze once cooled.
Step 2: Mix Your Dry Spices and Flour
Whisk together the flour, baking soda, and the full spice lineup in a large bowl. Don’t skip the tiny pinch of black pepper; it’s subtle but adds a hint of warmth that you’ll notice once the bars bake.
Step 3: Combine the Wet Ingredients
While the butter is still warm and melted, mix it with both sugars and molasses until the mixture is smooth—this step makes all the difference between crumbly and tender bars. Then, whisk in the egg and vanilla until fully incorporated.
Step 4: Bring It All Together and Press Into Pan
Pour the wet mixture into the dry ingredients and stir until just combined. The dough will be thick, shiny, and a little sticky—that’s perfect! Pour it into your prepared pan and press it down evenly. Remember, the layer is thinner than it looks, but that’s how it should be.
Step 5: Bake and Cool Properly
Bake for 23 to 26 minutes until the bars are set on top but still soft in the center—you want a few moist crumbs on a toothpick test, not completely dry. Don't overbake or your bars will lose that lovely chewiness. Let them cool completely in the pan; they firm up nicely as they rest.
Step 6: Whip Up the Spiced Cream Cheese Frosting
Using a mixer, beat softened cream cheese and butter until smooth, about 2 minutes. Add powdered sugar, vanilla, and spices, mixing on low then high speed until fluffy. Taste test is key here—if it’s too sweet, a tiny pinch of salt balances the flavor beautifully.
Step 7: Frost and Chill Before Cutting
Spread the frosting evenly over the cooled bars. If you want to add sprinkles, now's the time! I like to refrigerate for 30 minutes after frosting so it sets well—makes slicing so much neater.
Step 8: Lift, Cut, and Serve
Use those parchment overhangs to lift the whole batch out of the pan. Transfer to a cutting board and slice into squares. These bars keep well in the fridge for up to 5 days if covered tightly.
Top Tip
From my many attempts, the details in texture and flavor come down to mixing and timing. Here’s what really makes a difference when you make this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe yourself:
- Melted Butter Timing: Add sugars and molasses immediately after melting butter so the dough stays soft, not crumbly.
- Don’t Overbake: These bars look barely done when you take them out—they’ll finish setting as they cool.
- Frosting Temperature: Make sure your cream cheese and butter are room temperature, or the frosting will be lumpy.
- Spice Balance: The pinch of black pepper in the dough is subtle but essential—it lifts all the warm spices beautifully.
How to Serve Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
Garnishes
I love topping the bars with festive sprinkles—snowflakes or tiny gingerbread men add a little whimsy. Sometimes I sprinkle a few crushed candied ginger pieces on top for extra zing and texture, which pairs so well with the cream cheese frosting.
Side Dishes
These bars are impressive on their own, but I enjoy pairing them with a warm cup of chai tea or mulled cider. For a party, a simple spread of fresh fruit or whipped cream complements the rich gingerbread flavors perfectly.
Creative Ways to Present
For holiday gatherings, I like to arrange the bars on a rustic wooden board with cinnamon sticks and star anise scattered around—it makes for a gorgeous display and gets everyone in the festive spirit before they even take a bite.
Make Ahead and Storage
Storing Leftovers
I store leftover bars in an airtight container in the refrigerator, where they stay moist and flavorful for up to 5 days. If you’re in a pinch, they also travel well tucked into a lunchbox or picnic basket.
Freezing
I’ve frozen both the baked bars (frosted and unfrosted) and the dough itself with great results. Just thaw overnight in the fridge, then bring to room temp before frosting or serving. Freezing is a lifesaver when you want to make these ahead for a party.
Reheating
If you want to gently rewarm bars before serving, I pop them in the microwave for about 10 seconds—just enough to soften the frosting without melting it. It’s like freshly baked all over again!
Frequently Asked Questions:
Absolutely! The bars are delicious on their own and store well at room temperature for up to 3 days or refrigerated for up to a week. Frosting just adds an extra creamy layer of flavor and texture, but it’s not mandatory.
Yes, you can halve the recipe for a smaller batch, ideally in an 8×8 or 9-inch pan. Just start checking for doneness a little earlier, around 22 minutes. However, halving an egg can be tricky, so I often recommend making the full batch and freezing extras.
Use unsulphured or dark molasses labeled 'original' (like Grandma’s brand). Avoid blackstrap molasses, as it’s very bitter and will overpower the gingerbread flavor. The molasses provides that classic depth and richness.
The key is melted butter combined immediately with sugars and molasses to keep the dough soft and shiny. Also, avoid overbaking—the bars should be slightly underdone in the center when removed from the oven and firm up as they cool, ensuring a chewy texture rather than cakey.
Final Thoughts
This Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe holds a special place in my kitchen during the colder months—it perfectly captures that nostalgic holiday spirit. It’s straightforward enough for weeknight baking but fancy enough to impress your guests. I hope you find, as I have, that these bars become a go-to recipe for sharing sweetness and joy, one delicious square at a time.
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Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 2 hours 15 minutes
- Yield: 18 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Cookie Bars are a festive and flavorful treat perfect for the holiday season. Featuring warm spices like ginger, cinnamon, and cloves in a tender cookie bar base, topped with a creamy spiced cream cheese frosting, they’re easy to make in one pan and are delightfully soft and chewy with a lightly set top.
Ingredients
Cookie Bars
- 2 and ¼ cups (281g) all-purpose flour
- 1 and ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- small pinch of ground black pepper
- ¼ teaspoon salt
- ¾ cup (12 Tbsp; 170g) unsalted butter, melted
- ½ cup (100g) packed dark brown sugar
- ½ cup (100g) granulated sugar
- ⅓ cup (113g/80ml) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 and ½ cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, and allspice
- optional for garnish: sprinkles
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (177°C) and adjust the oven rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. Set aside.
- Combine wet ingredients: In a medium bowl, whisk the melted butter, dark brown sugar, granulated sugar, and molasses together until smooth and lump-free. Whisk in the egg and vanilla extract until fully incorporated.
- Make the dough: Pour the wet mixture into the dry ingredients and use a large spoon or silicone spatula to mix until no flour remains and the dough is thick and shiny. Transfer the dough to the prepared baking pan and press it evenly into a smooth, thin layer.
- Bake the bars: Bake for 26 minutes or until the top is set but still soft and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Bars will puff and then settle as they cool. Let cool in the pan on a cooling rack for at least 1 hour.
- Prepare the frosting: In a large bowl, beat the softened cream cheese and butter on medium-high speed with a handheld or stand mixer until smooth, about 2 minutes. Scrape down the bowl. Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until creamy and combined. Taste and optionally add a pinch of salt if too sweet.
- Frost the bars: Spread the spiced cream cheese frosting evenly onto the cooled bars. Optionally, sprinkle with festive sprinkles. Refrigerate for 30 minutes to help set the frosting before slicing.
- Serve and store: Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board. Cut into squares (yielding 18-24 bars). Store covered in the refrigerator for up to 5 days. Unfrosted bars can be kept at room temperature for 3 days or refrigerated for 1 week.
Notes
- You can make the dough up to 3 days ahead and keep it refrigerated or freeze for up to 3 months. Bring to room temperature before baking.
- Baked bars (frosted or unfrosted) freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- To halve the recipe, use an 8-inch or thin 9-inch pan and check for doneness starting at 22 minutes.
- Use unsulphured or dark molasses for best flavor; avoid blackstrap which is bitter.
- Use brick-style cream cheese, not spreadable tub cream cheese, for the frosting.
- Mix sugars and molasses into melted butter promptly to avoid crumbly dough and cakey bars.
Nutrition
- Serving Size: 1 bar
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
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