Gingerbread Cookie Bars
These soft and chewy gingerbread cookie bars are topped with a rich cream cheese frosting and absolutely melt in your mouth!
Servings 9 bars
Calories 352kcal
Ingredients
Gingerbread Cookie Bars
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar
- Sprinkles for topping, optional
Instructions
Gingerbread Cookie Bars
- Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper and set aside.
- In a large bowl, beat brown sugar and butter until smooth and creamy. Beat in molasses, egg, and vanilla until smooth.
- In a separate medium bowl, combine flour, baking soda, salt, ginger, cinnamon, and cloves. Fold flour mixture into butter mixture until dough is smooth.
- Spread dough evenly in prepared pan. Bake bars at 350F 20-25 minutes (middle will be a bit soft - this is ok) Cool bars completely on a wire cooling rack.
Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter together until smooth and creamy. Beat in vanilla and powdered sugar until evenly combined. Store frosting in refrigerator until ready to use.
- Once bars are cooled, use parchment paper to remove from pan. Frost with cream cheese frosting and top with sprinkles if desired. Cut into squares and serve. Enjoy!
Notes
Storing Instructions
Store bars in refrigerator up to 3 days.
Nutrition
Serving: 1 bar | Calories: 352kcal | Carbohydrates: 39.1g | Protein: 5.4g | Fat: 20.4g | Saturated Fat: 12.5g | Cholesterol: 95mg | Sodium: 4180mg | Potassium: 102mg | Fiber: 0.6g | Sugar: 24.9g | Calcium: 33mg | Iron: 1mg