Gingerbread Bars

These Gingerbread Bars topped with sweet cream cheese frosting are the perfect festive treat for friends, neighbors, and holiday parties.

Course Dessert

Cuisine American

Keyword bars, cream cheese frosting, gingerbread

Prep Time 20

Cook Time 20

Total Time 40

Servings bars

Calories 319kcal

Equipment

1 9x13 baking pan

Ingredients

Bars

3 ¾ cups all-purpose flour
2 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon plus more for dusting if desired
¾ teaspoons baking soda
¾ teaspoons salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 ½ cups brown sugar light, packed
1 cup butter melted and cooled slightly (2 sticks) unsalted
¼ cup molasses
1 egg room temperature - large
2 teaspoons vanilla extract

Cream Cheese Frosting

8 ounces cream cheese softened
½ cup butter softened - (1 stick) unsalted
3 ½ cups confectioner’s sugar sifted **see notes up to 4 cups
1 teaspoon clear vanilla extract **see notes

Instructions

Bars

Preheat the oven to 350 degrees F.
Line a 13x9 baking dish with parchment paper, leaving excess on the ends. Set aside.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
In a large bowl beat the butter until fluffy.
Add the brown sugar and beat until fluffy and well combined.
Mix in the molasses, egg, and vanilla until well combined.
Gradually add the flour mixture, scraping down the sides of the bowl after each addition.
Press the dough into the prepared baking dish.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.

Frosting

In a large bowl, beat the butter and cream cheese together until fluffy.
Gradually add the confectioner’s sugar until the desired consistency is reached.
Mix in the vanilla.

Decorate

Using the parchment paper as handles, remove the bars from the pan and cut.
Spread the frosting onto the top of the bars.
Store in a single layer in an airtight container in the refrigerator for up to 3 days

Notes

Confectioner’s sugar: sifting is optional, however, it makes a smoother frosting if the sugar is sifted.

Clear vanilla extract: You can use regular vanilla if you like. But when using clear vanilla it keeps the frosting white instead of giving it a cream color.

Nutrition