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I absolutely love this time of year, and these Gingerbread Bars with Fluffy Cream Cheese Frosting are my new favorite holiday treat!
Is there anything better than the smell of gingerbread cookies baking in the oven during the holiday season? How about Gingerbread Bars?
They’re like a cross between a chewy brownie and a soft molasses cookie, and they taste just like the holidays!
This is such an easy recipe, and you don’t need any cookie cutters or fancy equipment. Just mix up the batter, spread it in a baking pan, and bake!
Plus, with a luscious cream cheese frosting on top and some festive sprinkles, these bars are sure to become a new favorite holiday treat in your home.
I made them last weekend, and they disappeared faster than you can say “Santa’s coming!”
I had to wonder why in the world I’d never made these before!! The chewy texture combined with the rich spices made me feel like I was sipping hot cocoa by the fireplace.
So, if you’re looking for a perfect holiday treat that’s simple to make and full of flavor, these gingerbread bars are for you.
Some of our other favorite gingerbread recipes we have on our site include: How To Make Easy Gingerbread Waffles, Homemade Gingerbread Latte (Starbucks Copycat Recipe), and Gingerbread Muffins.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE GINGERBREAD BARS:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A DIFFERENT FROSTING?
- CAN THESE BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Gingerbread Bars with Fluffy Cream Cheese Frosting
WHY THIS RECIPE WORKS:
- Easy to Make: No need for rolling out dough or using cookie cutters—just spread in a baking pan and bake!
- Chewy Texture: The combination of ingredients creates chewy gingerbread bars with a soft center and slightly crisp edges.
- Delicious Flavor: Packed with delicious warm spices and molasses, these bars taste just like classic gingerbread cookies.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Cornstarch
- Ground ginger
- Baking soda
- Ground cinnamon
- Baking powder
- Fine sea salt
- Ground cloves
- Ground nutmeg
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Molasses
- Large eggs
- Vanilla extract
For the Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Whole milk
- Vanilla extract
- Holiday sprinkles (optional)
HOW TO MAKE GINGERBREAD BARS:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray. In a medium-sized bowl stir together the flour, cornstarch, ginger, baking soda, cinnamon, baking powder, salt, cloves, and nutmeg.
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Stir in the molasses.
- Add the eggs one at a time, making sure the first one is fully mixed in before adding the next.
- Stir in the vanilla.
- Add the dry mixture to the wet and stir it in until combined.
- Press the dough into the prepared baking dish, I find using wet fingers helps a lot here.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- While the bars cool, make the frosting by creaming together the cream cheese and butter until smooth in a large bowl with an electric hand mixer. Add the powdered sugar a little at a time until mixed in. Add in the milk and vanilla, stir until smooth then whip on high speed for 2 minutes.
- Once the bars are cool, smooth the frosting on top. Add sprinkles if using, cut into bars and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FROSTING?
Absolutely!
While the luscious cream cheese frosting is delicious, you can use a simple vanilla buttercream or even a maple glaze.
If you’re not a fan of cream cheese frosting, feel free to switch it up. A dusting of powdered sugar would also be just plain awesome.
CAN THESE BE MADE AHEAD?
Yes, they can!
You can make these bars a day or two in advance.
Just store them in an airtight container in the refrigerator, and they’ll stay fresh and chewy.
Perfect for the busy holiday season!
ANY ADDITIONS?
Next time you’re at the grocery store, think about his list.
Maybe something will spark your interest!
- White chocolate chips mixed into the batter.
- Dark chocolate chips for a richer flavor.
- Chopped nuts like pecans or walnuts for a crunchy texture.
- Dried cranberries or raisins for a fruity twist.
- Orange zest added to the batter for a citrus kick.
- Sprinkle decorator sugar on top before baking for extra sparkle.
- Drizzle caramel sauce over the frosting.
- Add a pinch of black pepper to enhance the spices.
- Swirl in some raspberry jam before baking.
- Top with little gingerbread men candies for decoration.
ANY SUBSTITUTIONS?
You know any ginger bread treats can be changed up how you want them, right?
- Molasses: Use dark corn syrup or unsulphured molasses if you can’t find regular molasses.
- Butter: Substitute with margarine or a dairy-free spread.
- Whole milk: Use almond milk or oat milk for a dairy-free option.
- All-purpose flour: Replace with gluten-free flour blend for gluten-free bars.
- Brown sugar: Use coconut sugar for a different sweetness.
- Cream cheese: Use a vegan cream cheese alternative for a dairy-free frosting.
HOW TO STORE:
Refrigerator: Place the bars in an airtight container and store them in the refrigerator for up to one week.
This keeps the cream cheese frosting fresh and the bars moist.
Freezer: You can freeze the unfrosted bars.
Wrap them tightly in plastic wrap and then in aluminum foil.
They can be frozen for up to three months. Thaw in the refrigerator overnight and frost before serving.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for easier mixing and the best results.
- Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined to keep the bars tender.
- Use Parchment Paper: Line your baking pan with parchment paper for easy removal and clean-up.
- Even Spreading: Use wet fingers or a spatula to evenly spread the dough in the pan.
- Check for Doneness: Bake until a toothpick comes out clean; overbaking can make them dry.
- Cool Completely: Let the bars cool on a wire rack before frosting to prevent the frosting from melting.
These Gingerbread Bars are the perfect holiday treat—easy to make, full of delicious warm spices, and topped with a smooth cream cheese frosting.
They’re sure to become a staple in your holiday recipes.
So grab your apron, and let’s bring some holiday cheer to your kitchen!
If you like this recipe, you might also like:
Gingerbread Bars with Fluffy Cream Cheese Frosting
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- Holiday sprinkles optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray.
- In a medium-sized bowl stir together the flour, cornstarch, ginger, baking soda, cinnamon, baking powder, salt, cloves, and nutmeg.2 ⅓ cups all-purpose flour, 2 teaspoons cornstarch, 1 ½ teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon fine sea salt, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.¾ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Stir in the molasses.¼ cup molasses
- Add the eggs one at a time, making sure the first one is fully mixed in before adding the next.2 large eggs
- Stir in the vanilla.1 teaspoon vanilla extract
- Add the dry mixture to the wet and stir it in until combined.
- Press the dough into the prepared baking dish, I find using wet fingers helps a lot here.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack.
- While the bars cool, make the frosting by creaming together the cream cheese and butter until smooth in a large bowl with an electric hand mixer.8 ounces cream cheese, 4 tablespoons unsalted butter
- Add the powdered sugar a little at a time until mixed in.4 cups powdered sugar
- Add in the milk and vanilla, stir until smooth then whip on high speed for 2 minutes.2 tablespoons whole milk, 1 teaspoon vanilla extract
- Once the bars are cool, smooth the frosting on top. Add sprinkles if using, cut into bars and serve.Holiday sprinkles
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for easier mixing and the best results.
- Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined to keep the bars tender.
- Use Parchment Paper: Line your baking pan with parchment paper for easy removal and clean-up.
- Even Spreading: Use wet fingers or a spatula to evenly spread the dough in the pan.
- Check for Doneness: Bake until a toothpick comes out clean; overbaking can make them dry.
- Cool Completely: Let the bars cool on a wire rack before frosting to prevent the frosting from melting.
Nutrition
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