Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe

There’s something about the warm spices in this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe that instantly makes the kitchen feel cozy and inviting. The tender, molasses-sweetened bars paired with that creamy, lightly spiced frosting are pure magic — trust me, you’ll want to make these again and again.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
• Top Tip
• How to Serve Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe

Ingredients & Why They Work

Each ingredient in this recipe plays a key role in building that iconic gingerbread flavor and bar texture. Choosing good-quality molasses and fresh spices really transforms the outcome, so don’t skip on those. Here's a quick guide to each ingredient’s purpose and some insider tips:

• All-purpose flour: Gives the bars structure and tenderness; spoon and level your flour for the best results.
• Baking soda: Acts as the leavening agent so the bars arise slightly without becoming cakey.
• Ground ginger: The star spice here; I always use fresh-ground or high-quality powdered ginger for that sharp kick.
• Ground cinnamon, allspice, cloves, nutmeg, and black pepper: These warming spices layer in complexity and warmth; black pepper surprisingly amps up the flavor depth.
• Salt: Essential for balancing sweetness and brightening the spices.
• Unsalted butter: Melted to create a tender crumb but be sure not to let it cool too much to avoid crumbly dough.
• Brown sugar: Adds moisture, chewiness, and a rich molasses undertone; dark brown sugar is my go-to choice.
• Granulated sugar: For sweetness and lightness.
• Unsulphured molasses: Your golden ticket to authentic gingerbread flavor — I recommend Grandma’s brand; avoid blackstrap for this recipe.
• Egg: Binds everything and adds richness; room temperature eggs mix in more smoothly.
• Pure vanilla extract: Enhances all the flavors.
• Cream cheese and butter (for frosting): Full-fat brick cream cheese creates that luxuriously creamy texture; room temperature is key.
• Confectioners' sugar: For a smooth, melt-in-your-mouth frosting.
• Spices in frosting: A pinch each of ground ginger, cinnamon, & allspice ties the frosting perfectly to the bars.

Make It Your Way

One of the things I love about this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe is how versatile it is. You can easily tweak the spices or swap in alternative ingredients depending on the season or dietary needs — it’s fun to personalize it exactly to your taste.

• Variation: For a bit of holiday sparkle, I sometimes add a handful of chopped crystallized ginger or a sprinkle of chopped nuts on top before frosting. It adds lovely texture and a pop of surprise with every bite.
• Dairy-Free Option: You can swap the butter and cream cheese for plant-based alternatives, but I recommend chilling the dough longer to keep the texture spot on.
• Less Sweet Version: Try reducing the confectioners' sugar slightly in the frosting if you prefer a more subdued sweetness, especially if you’re serving these to kids.

Step-by-Step: How I Make Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (177°C). Position the rack in the center so the bars bake evenly. Line a 9x13-inch pan with parchment paper, leaving a nice overhang on the sides — this makes lifting the bars out a breeze later, and trust me, no one wants to wrestle bars out of a pan!

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt. It's like mixing the warm hug of spices that define gingerbread all in one bowl. Set aside while you move on to the wet ingredients.

Step 3: Mix Wet Ingredients and Combine

In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until smooth — no lumps, I promise, this is key for even sweetness and a tender crumb. Then add the egg and vanilla and whisk again. Pour these wet ingredients into your dry mixture and stir gently with a spoon or spatula until just combined. The dough will be thick and shiny — that's exactly what you want.

Step 4: Press and Bake

Spread the dough evenly into your prepared pan. It’ll be a thin layer, and that’s perfectly normal. Bake for 23–26 minutes — you’re looking for the top to be set but still soft. The toothpick inserted should come out mostly clean with just a few moist crumbs. I usually check around 23 minutes because you don’t want to dry these out. Let the bars cool completely in the pan on a wire rack; they firm up beautifully as they cool.

Step 5: Whip Up the Spiced Cream Cheese Frosting

Using a mixer, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Scrape the sides to keep it even. Add the confectioners’ sugar plus a pinch each of ground ginger, cinnamon, and allspice, and vanilla extract. Start mixing on low, then crank up to high and beat until you get a fluffy, luscious frosting. If it tastes a little too sweet, a pinch of salt really helps balance it out.

Step 6: Frost and Chill

Spread the frosting over the completely cooled bars. If you want, sprinkle festive decorations on top — I adore gingerbread-shaped sprinkles or a simple dusting of cinnamon for a rustic look. Chill in the fridge for at least 30 minutes to help the frosting set before slicing into squares.

How to Serve Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe

Garnishes

I like to keep it simple and elegant with just a sprinkle of festive sprinkles — gingerbread men shapes if I can find them or glittery snowflakes add that holiday cheer. Sometimes, a light dusting of cinnamon sugar straight on the frosting brightens it up without extra sweetness.

Side Dishes

These bars pair beautifully with a warm cup of chai, coffee, or hot cocoa — the spices in the drink echo the bars perfectly. For a brunch or afternoon snack spread, I like serving alongside fresh fruit and creamy yogurt to balance the sweetness.

Creative Ways to Present

For parties, I love cutting these bars into smaller bite-sized pieces and arranging them on a holiday-themed serving platter with a dusting of powdered sugar. Another fun idea is stacking them slightly offset for a “cookie bar tower” centerpiece — guests feel like grabbing one all evening!

Make Ahead and Storage

Storing Leftovers

Once frosted, I cover the bars tightly with plastic wrap and store them in the fridge to keep the cream cheese frosting fresh. They stay delicious for up to 5 days if kept chilled. If unfrosted, you can keep them at room temperature for a few days, but I still prefer the chilled version for texture.

Freezing

I freeze both baked and unbaked bars often. If freezing dough, wrap tightly and thaw overnight in the fridge before baking. For baked bars, I freeze once cooled and frosted (if adding frosting later, freeze bars without it), then thaw gently in the fridge overnight — they come out just like fresh.

Reheating

If you want to serve these bars slightly warm, I pop an individual square in the microwave for about 10 seconds — long enough to warm the gingerbread without melting the frosting. This softens the spices and the molasses flavor wakes up in the best way.

Final Thoughts

Honestly, this Gingerbread Cookie Bars with Spiced Cream Cheese Frosting Recipe has become my go-to holiday treat but really, any time of year. It’s simple to make, full of heartwarming flavors, and offers that cozy bite you didn’t realize you were missing. Treat yourself and the people you love — I promise these bars will light up your kitchen and bring a smile to every snack time.

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