Chewy Gingerbread Bars Recipe

These chewy gingerbread bars are the perfect holiday treat! They’re loaded with warm spices and topped with creamy, dreamy cream cheese frosting. It’s like the best parts of gingerbread cookies, but way easier. Plus, they’re perfect for sharing — if you can resist keeping them all for yourself!

Why You’ll Love This Recipe

• Easy to make: No rolling out dough or cutting cookies — just spread the batter in a pan and bake!
• Full of flavor: Warm spices like cinnamon, ginger, and cloves make these bars taste like Christmas.
• Creamy frosting: The cream cheese frosting takes them to the next level, adding a sweet and tangy touch.
• Perfect for sharing: This recipe makes 24 bars, so it’s great for parties or gifting.

this Recipe

Ingredients

For the Cookie Bars:

• ½ cup butter, melted: Adds richness and makes these bars extra chewy.
• ¾ cup granulated sugar & ¼ cup dark brown sugar: A combo of sugars keeps the bars soft and gives them a hint of caramel flavor.
• ½ teaspoon pure vanilla extract: Enhances all the cozy flavors.
• ⅓ cup molasses: This key ingredient gives the bars their signature gingerbread taste.
• 1 large egg: Helps bind everything together.
• 2 cups all-purpose flour: The base for these chewy bars.
• 2 teaspoons baking soda: Gives them a light rise.
• 1 Tablespoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves: Your holiday spice quartet.
• ½ teaspoon salt: Balances out the sweetness.

For the Cream Cheese Frosting:

• 6 ounces cream cheese, softened: The foundation of any good frosting.
• 3 Tablespoons butter, softened: Adds creaminess and richness.
• 2 ¼ cups powdered sugar: Makes the frosting sweet and fluffy.
• ¾ teaspoon vanilla extract: Brings out the cream cheese flavor.
• Holiday sprinkles (optional): For a festive touch!

Variations

• Add some crunch: Mix in chopped walnuts or pecans for texture.
• Spice it up: Add a pinch of cayenne or black pepper to give these bars a little kick.
• Make it vegan: Swap out the butter and cream cheese for plant-based alternatives.

How to Make the Recipe

Make the Gingerbread Cookie Bars:

1. Preheat the oven: Move the oven rack to the middle position and preheat to 350°F. Grease a 9×13-inch jelly roll pan with non-stick spray.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. Cream the wet ingredients: In the bowl of a stand mixer or using handheld beaters, cream together the butter, sugars, vanilla, and molasses until light and fluffy (about 2-3 minutes).
4. Add the egg and dry ingredients: Mix in the egg until combined, then gradually add the dry ingredients. Pulse until incorporated, then mix on medium speed for about 1 minute.
5. Bake: Spread the dough evenly into the prepared pan. Bake for 15-20 minutes or until the edges are slightly darker and a toothpick comes out with a few moist crumbs. Let the bars cool completely.

Make the Cream Cheese Frosting:

1. Beat the cream cheese and butter: In the bowl of a stand mixer or using handheld beaters, cream the softened cream cheese and butter until fluffy, about 2-3 minutes.
2. Add the sugar and vanilla: Add powdered sugar and vanilla, pulse to combine, then mix on medium-high until smooth (1-2 minutes).

Finish:

1. Frost and decorate: Once the bars are cool, frost with the cream cheese frosting and garnish with sprinkles if desired.
2. Slice and serve: Cut into 24 bars and serve to friends and family (or keep them all for yourself, no judgment!).

Tips for Making the Recipe

• Don’t overmix the dough: You want these bars to stay chewy, so mix just until the flour is incorporated.
• Let the bars cool completely before frosting: Otherwise, the frosting will melt right off!
• Make ahead: The bars can be baked and frosted up to a day in advance. Just keep them in the fridge.

How to Serve

These gingerbread bars are perfect for any holiday gathering. Serve them on a festive platter with a glass of milk or hot cocoa for the ultimate Christmas treat!

Make Ahead

• To refrigerate: Store these bars in an airtight container in the fridge for up to 5 days.
• To freeze: You can freeze the unfrosted bars for up to 2 months. Just thaw them in the fridge and frost before serving.

FAQs

Can I use a different frosting?
Absolutely! If you’re not a fan of cream cheese frosting, you could use a simple vanilla buttercream or even just a dusting of powdered sugar.

Do I have to use molasses?
Molasses is key to that rich gingerbread flavor, but you could substitute dark corn syrup or maple syrup in a pinch.

Conclusion

There you have it — chewy gingerbread cookie bars with a luscious cream cheese frosting. These bars are packed with holiday flavor and are perfect for sharing, but be warned: they disappear quickly! Enjoy!

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