Gingerbread Bars

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.

Table of Content

• Why make these bars
• Ingredients and substitutions
• How to make gingerbread bars
• Tips for success
• More recipes for bars and blondies
• Frequently asked questions
• You may also like
• Printable Recipe

---

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.

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.

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.

• 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. Then, 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. 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).

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.

More recipes for bars and blondies

• White Chocolate Cranberry Bars
• Snickerdoodle Bars
• Apple Pie Bars with Crumble
• Best Cherry Bars or Best Apricot Crumble Squares
• Cranberry Shortbread Squares
• Chocolate Pecan Squares
• Chocolate Marzipan Squares - Christmas Treats
• Recipe for Pecan Pie Brownies or Pecan Blondies
• See all bars and blondies or brownies

Frequently asked questions

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.

---

Printable Recipe