Soft & Chewy Gingerbread Cookie Bars
These soft and chewy gingerbread cookie bars are full of warm holiday spices and rich molasses flavor—no dough chilling, rolling, or cutters required!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- pinch ground black pepper
- 1/4 teaspoon salt
- 3/4 cup unsalted butter melted
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/3 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips optional
- 6 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract for frosting
- pinch ground ginger cinnamon, and allspice (for frosting)
- optional: festive sprinkles
Instructions
- Step 1 Preheat oven to 350°F (177°C) and line a 9×13-inch pan with parchment, leaving overhang.
- Step 2 In a bowl, whisk flour, baking soda, spices, salt, and pepper together. Set aside.
- Step 3 In another bowl, whisk melted butter, both sugars, and molasses. Add egg and vanilla, then combine with dry ingredients until dough forms.
- Step 4 Press dough evenly into pan. Bake 23–26 minutes until just set. Cool in pan 1 hour.
- Step 5 Beat cream cheese and butter until smooth. Add sugar, vanilla, and spices; beat until creamy. Spread frosting on cooled bars. Add sprinkles if desired.
Notes
Let bars cool completely before frosting for best texture. For a cleaner slice, chill frosted bars for 30 minutes before cutting.