Easy Gingerbread Bars
Chewy, perfectly spiced Gingerbread Bars meet sweet, luscious Cream Cheese Frosting and it is a match meant to be! These are one of the best holiday bars and when you try them you’ll want to make them every holiday.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour 40 minutes
Keyword: Gingerbread Bars
Calories: 314 kcal
Author: Jaclyn From Cooking Classy
2 cups + 2 Tbsp (300g) all-purpose flour (scoop and level to measure)
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, diced into 1 Tbsp pieces, melted and cooled slightly
1 cup (220g) packed light brown sugar
1/4 cup (60ml) unsulphured molasses
1 large egg
2 tsp vanilla extract
1/2 cup butter, nearly at room temperature (I like to use 1/4 c salted butter 1/4 c unsalted)
1 (8 oz) pkg. cream cheese, nearly at room temperature
2 1/2 cups (325g) powdered sugar
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Spray a 13 by a 9-inch baking dish with cooking spray, and set aside.
2. In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt for about 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, then blend together butter, brown sugar and molasses until combined.
4. Mix in egg and vanilla extract. With the mixer set on low speed slowly add in flour mixture and then mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
5. Pour dough into prepared baking dish and then spread and press into an even layer using your hands.
6. Bake in preheated oven until bars have baked through, for about 14 – 17 minutes (be careful not to over-bake).
7. Transfer baking dish to a wire rack and let bars cool completely.
For the cream cheese frosting:
1. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and the cream cheese until smooth.
2. Add in powdered sugar and vanilla and mix until light and fluffy*. Spread frosting over cooled bars.
3. Cut into squares. Cover with lid or plastic wrap and store in the refrigerator.
*From here I like to freeze the frosting in 3-minute intervals then I mix between intervals using the stand mixer until it’s the consistency I like (it usually takes about 9 minutes total.