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Gingerbread Cookie Bars

Gingerbread Cookie Bars
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Soft, chewy Gingerbread Cookie Bars topped with a delightful spiced cream cheese frosting are the perfect easy holiday treat.

Ingredients

Scale
  • 2 and 1/4 cups (281g) all-purpose flour
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • small pinch of ground black pepper
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (113g/80ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground ginger, cinnamon, & allspice
  • optional for garnish: sprinkles

Instructions

  1. Preheat your oven to 350°F (177°C).
  2. Adjust the oven rack to the center position.
  3. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides.
  4. Set the prepared pan aside.
  5. In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground allspice, ground cloves, ground nutmeg, ground black pepper, and salt.
  6. Set this dry ingredient mixture aside.
  7. In a separate medium bowl, whisk together the melted unsalted butter, brown sugar, granulated sugar, and unsulphured molasses until no lumps remain.
  8. Whisk in the large egg and 1 teaspoon of pure vanilla extract into the butter mixture.
  9. Pour the wet butter mixture into the dry flour mixture.
  10. Mix with a large spoon or silicone spatula until no traces of flour remain.
  11. Transfer the dough to the prepared baking pan.
  12. Press the dough into a smooth, even layer across the bottom of the pan.
  13. Bake for 23–26 minutes, or until the top is set but still looks quite soft.
  14. A toothpick inserted in the center should come out mostly clean with only a few moist crumbs.
  15. Allow the bars to cool completely in the pan on a cooling rack for at least 1 hour.
  16. While the bars cool, prepare the frosting.
  17. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and 2 Tablespoons softened unsalted butter together on medium-high speed until smooth, about 2 minutes.
  18. Scrape down the sides of the bowl as needed.
  19. Add the confectioners’ sugar, small pinch each of ground ginger, cinnamon, & allspice, and 1 teaspoon pure vanilla extract to the cream cheese mixture.
  20. Beat on low speed for 30 seconds to combine.
  21. Increase to high speed and beat for 2 minutes until completely combined and creamy.
  22. Taste the frosting and beat in a pinch of salt if it is too sweet.
  23. Spread the frosting evenly on the cooled bars.
  24. Top with sprinkles, if desired.
  25. To help set the frosting, refrigerate the bars for 30 minutes before slicing and serving.
  26. Lift the bars out of the pan by gripping the parchment paper overhang.
  27. Transfer the bars to a cutting board.
  28. Cut the bars into squares.
  29. Cover leftover bars tightly and store in the refrigerator for up to 5 days.
  30. If unfrosted, cover and store plain gingerbread cookie bars at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Notes

Ensure all cold ingredients for the frosting are at room temperature for a smooth consistency.
Do not over-bake the bars; they should still look slightly soft in the center for chewiness.
Unsulphured molasses is crucial for the correct gingerbread flavor – avoid blackstrap.
Using parchment paper with an overhang makes removing the bars from the pan very easy.

Find it online: https://homecookstudio.com/gingerbread-cookie-bars/