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Gingerbread Cookie Bars

Gingerbread cookie bars bake into a soft, chewy layer with warm ginger, cinnamon, and molasses, then get topped with creamy frosting. Chill the frosted bars for clean, easy-to-cut squares.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling and chilling 2 hours
Total Time 2 hours 44 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 194
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 egg large
  • 0.33 cup unsulfured molasses
  • 1 tsp vanilla extract
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 1.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the bars
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the parchment.
  3. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
  4. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the egg, molasses, and vanilla until smooth, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Press the dough into an even layer in the prepared pan.
  8. Bake for 20 to 24 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool completely in the pan, about 1 1/2 hours.
Make the frosting
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Beat in the powdered sugar and milk until creamy and spreadable.
  3. Spread the frosting over the cooled bars.
  4. Chill for 30 minutes before lifting the bars from the pan and cutting into 24 bars.

Notes

For soft, chewy bars, avoid baking past the point when the edges are set and the center toothpick has a few moist crumbs. Refrigerate in an airtight container for up to 5 days; freeze frosted or unfrosted bars for up to 2 months. For a dairy-free swap, use plant-based butter, cream cheese, and milk.