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.

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

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Gingerbread Bars

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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 

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

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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