Description
These warmly spiced Gingerbread Cookie Bars bake up soft and cozy, then get finished with a silky cream cheese topping that feels like pure holiday comfort.
Ingredients
Scale
- 2.5 cups all-purpose flour (spooned and leveled for accuracy)
- 1.75 teaspoons baking soda (for proper lift)
- 2.25 teaspoons ground ginger (fresh and aromatic)
- 1.1 teaspoons ground cinnamon (warm and sweet)
- 0.3 teaspoon ground allspice (finely ground)
- 0.3 teaspoon ground cloves (potent and fragrant)
- 0.3 teaspoon ground nutmeg (freshly grated if possible)
- 1 small pinch ground black pepper (just enough for warmth)
- 0.3 teaspoon fine salt (to balance sweetness)
- 0.85 cup unsalted butter melted (not too hot)
- 0.55 cup packed dark brown sugar (for deeper molasses flavor)
- 0.55 cup granulated sugar (regular white sugar)
- 0.37 cup unsulphured molasses (not blackstrap for mild sweetness)
- 1 large egg + 1 egg yolk (at room temperature for smooth mixing)
- 1.1 teaspoons vanilla extract (pure not imitation)
- 6.5 ounces full-fat brick cream cheese (softened to room temperature)
- 2.5 tablespoons unsalted butter (soft and pliable)
- 1.65 cups powdered sugar (sifted to avoid lumps)
- 1.1 teaspoons vanilla extract (for the frosting)
- 1 small pinch ground ginger (for gentle spice)
- 1 small pinch ground cinnamon (to echo the cookie flavor)
- 1 small pinch ground allspice (for warmth)
- Optional sprinkles (for a festive finish)
Instructions
- Set the oven to 350°F (177°C), position a rack in the center, and line a 9×13-inch pan with parchment, leaving overhang for lifting later.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt until evenly combined.
- In another bowl, whisk the melted butter with the brown sugar, white sugar, and molasses until smooth and glossy, then whisk in the egg, extra yolk, and vanilla.
- Scrape the wet mixture into the bowl of dry ingredients and stir with a spatula until no dry patches remain and a thick, shiny dough forms.
- Spread the dough into the prepared pan and press it into an even, smooth layer, even though it seems thin.
- Bake until the surface looks set but still soft and a toothpick inserted shows only a few moist crumbs, about 26–29 minutes.
- Place the pan on a rack and let the bars cool completely in the pan, at least 1 hour, so they can firm up.
- Beat the cream cheese and butter together until completely smooth and fluffy, scraping the bowl as needed.
- Add the powdered sugar, spices, and vanilla, then mix on low briefly before beating on high until creamy and fully blended.
- Spread the frosting over the cooled bars in an even layer and add sprinkles if using, then refrigerate for about 30 minutes to help it set.
- Lift the slab out using the parchment, transfer to a board, and slice into squares for serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg