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Gingerbread Bars

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Gingerbread is a holiday classic but can be complicated. That’s why these simple gingerbread bars with cream cheese frosting are the perfect gingerbread recipe for beginner bakers.

Gingerbread cookie bars on a wooden board.
Cookie Bars with Gingerbread Flavors

This year, if you can’t make gingerbread cookies at least make these gingerbread bars. These gingerbread cookie bars are an instant holiday dessert that can feed a crowd. They are definitely the perfect bar to add to your holiday baking.

Why make these bars

  • If you love ginger, then this is one cookie bar you are going to make over and over again. So, double the batch and save leftovers in the freezer. 
  • Ginger, when combined with molasses, has a wonderfully soft texture. And when combined with brown sugar and butter, gives these bars their chewiness. 
  • And all the ingredients in this recipe are easy to find or simple pantry staples such as molasses.
  • Also, I am using an electric mixer ( hand mixer or stand mixer) but you can also use just a large bowl and whisk. 
  • These bars will keep at room temperature for up to a week and are perfect to add to your holiday cookie  platter during Christmas.
Ginger bars on a wooden board.
Cookie Bars with Gingerbread Flavors

Ingredients and substitutions

  • All-purpose flour – The amount of flour in the recipe will determine how dense the cookies will be. So, make sure to measure the ingredients correctly.
  • Sugar – I like to use white sugar for that wonderful crisp outside and molasses for that soft and chewy inside. But, you can also use a combination of white and brown sugar.
  • Egg – We have just one egg so make it a large egg. 
  • Molasses – Use unsulphured molasses. I like to use dark molasses. Since light molasses just does not give it enough molasses flavor. Blackstrap molasses is a little bitter with a distinct robust flavor. 
  • Spices – Today, I am using 1 teaspoon ground ginger, just a ¼ teaspoon of ground cinnamon, and freshly grated nutmeg. You can also use a teaspoon of ground cloves.
Ingredients for making gingerbread bars.
Cookie Bars with Gingerbread Flavors

How to make gingerbread bars

  • Preheat the oven at 375°F / 190°C / Gas Mark 5.
  • Prepare a 9 x 9-inch square pan with cooking spray or line with parchment paper.
  • Dry ingredients – In a large bowl, combine flour, baking soda, salt, spices, and ground ginger – and set aside.
Progress pictures making the gingerbread cookie dough.
Cookie Bars with Gingerbread Flavors
  • In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
Progress pictures making the ginger cookie bars.
Cookie Bars with Gingerbread Flavors
  • Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix.
    Pro tip – We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
Progress pictures baking the gingerbread cookie bars.
Cookie Bars with Gingerbread Flavors
  • Transfer the dough to the prepared pan and spread with an offset spatula. Then, sprinkle some more dried cranberries and white chocolate on top.
Progress pictures making the cream cheese frosting.
Cookie Bars with Gingerbread Flavors
  • Bake for 18 to 20 mins until a skewer or toothpick inserted comes out clean. Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
    Pro tip – When baked, the top should feel set with a few moist crumbs.
Progress pictures frosting the ginger bars.
Cookie Bars with Gingerbread Flavors
  • Cream cheese frosting – Combine the cream cheese, powdered sugar, and vanilla extract until smooth. Spread it over the cooled gingerbread. Top with a few sprinkles and create a swirl with an offset spatula.
    Pro tip – Make sure the gingerbread is completely cold before you frost it. Otherwise, it will melt.
  • Use a sharp bread knife cut into 16 squares (as shown in the video).
Gingerbread cookie bars on a wooden board.
Cookie Bars with Gingerbread Flavors

Tips for success

  • Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy. 
  • Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will melt and make very flat bars.
  • When baked, leave the bars in the baking pan for 5 minutes. Then, transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom. 
  • Bake ahead and freezing instructions
    • Dough – You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
    • Baked bars – Alternatively, freeze the baked bars between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
Stack of gingerbread cookie bars on a wooden board.
Cookie Bars with Gingerbread Flavors

More recipes for bars and blondies

Frequently asked questions

How long will these gingerbread bars keep?

These gingerbread bars will keep in an airtight container for up to a week. You can chill the cookies in the refrigerator for up to 3 days. Or, you can also freeze the dough in Ziploc bags for up to 3 months or freeze the cookies for up to a month.

Can I make these bars in advance?

These can be baked up to 3 days ahead of time. However, if you are making them for a bake sale or to give as gifts it is best to make them no more than a day ahead so people will have some storage time too.

Can I make cookies using this dough?

You can actually chill this dough then roll these into balls and make delicious cookies. If you like cookies with molasses try my
Gingerbread Cookies Recipe or Gingerbread Sandwich Cookies
Soft Ginger Cookies or Ginger Molasses Cookies
Old Fashion Molasses Cookies or The Best Molasses Cookies
Gingersnap Cookies, Gingerbread Snowflake Cookies

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Gingerbread cookie bars on a wooden board.

Gingerbread Bars

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Coooking Temperature: 350°F/ 177°C / Gas Mark 4
Calories: 200kcal
Adjust Servings Here: 16 Bars

Description

Gingerbread is a holiday classic but can be complicated. That's why these simple gingerbread bars with cream cheese frosting are the perfect gingerbread recipe for beginner bakers.

Video

Ingredients 

Cookie dough

  • ¾ cup (170 g) Butter
  • ½ cup (100 g) White sugar
  • ½ cup (110 g) Brown sugar
  • 1 Egg
  • ½ cup (120 ml) Molasses
  • 2 ¼ cups (280 g) All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Ground ginger
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground cloves
  • ¼ tsp Nutmeg
  • ¼ tsp Salt
  • 1 tsp Vanilla extract

Cream cheese frosting

  • 1 cup (227 g) Cream cheese (38% fat )
  • ½ cup (60 g) Powdered sugar
  • 1 tsp Vanilla extract
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Instructions

  • Preheat the oven at 375°F / 190°C / Gas Mark 5. Prepare a 9 x 9-inch square pan with cooking spray or line with parchment paper.
  • Dry ingredients – In a large bowl, combine flour, baking soda, salt, spices, and ground ginger – and set aside.
  • In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
  • Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix.
    Pro tip – We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
  • Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
  • Bake for 18 to 20 mins until a skewer or toothpick inserted comes out clean. Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
    Pro tip – When baked, the top should feel set with a few moist crumbs.
  • Cream cheese frosting – Combine the cream cheese, powdered sugar, and vanilla extract until smooth. Spread it over the cooled gingerbread.
    Pro tip – Make sure the gingerbread is completely cold before you frost it. Otherwise, it will melt.
  • Use a sharp bread knife cut into 16 squares (as shown in the video).

Recipe Notes & Tips

  • Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy. 
  • Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will melt and make very flat bars.
  • When baked leave the bars in the baking pan for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom. 

Bake Ahead and Freezing Instructions

  • Dough – You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
  • Baked bars – Alternatively, freeze the baked bars between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 200kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 35mgSodium: 120mgPotassium: 0mgFiber: 1gSugar: 12gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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