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Gingerbread Cookie Bars Recipe

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These soft and chewy gingerbread cookie bars are a quick and easy twist on classic gingerbread cookies. With no need for dough chilling, rolling, or cookie cutters, they come together effortlessly and bake into a thin, tender layer bursting with warm spices. Perfect on their own or topped with a spiced cream cheese frosting, these bars offer a festive treat ideal for holiday celebrations or cozy winter afternoons. The recipe originates from Sally’s Baking 101, a New York Times best-selling cookbook, ensuring delicious results every time.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 18-24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour
  • 1 and 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
  • small pinch of ground black pepper
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar (dark recommended)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (113g/80ml) unsulphured molasses (Grandma’s brand preferred)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground ginger, cinnamon, & allspice
  • optional for garnish: sprinkles

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) and adjust the oven rack to the center position. Line a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set the pan aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until combined. Set aside.
  3. Prepare Wet Mixture: In a medium bowl, whisk the melted butter, packed brown sugar, granulated sugar, and molasses until smooth and lump-free. Whisk in the room temperature egg and vanilla extract until fully incorporated.
  4. Combine Wet and Dry: Add the wet mixture to the dry ingredients and mix with a large spoon or silicone spatula until no streaks of flour remain. The dough will be thick and shiny. Transfer the dough to the prepared pan and press it evenly into a smooth, thin layer. Don't worry if the dough seems thin; it will bake up properly.
  5. Bake the Bars: Bake for 23–26 minutes until the top looks set but still soft and a toothpick inserted in the center comes out mostly clean with some moist crumbs. Avoid over-baking to ensure chewy texture. The bars will puff up in the oven and settle as they cool.
  6. Cool the Bars: Let the bars cool completely in the pan on a cooling rack for at least 1 hour, allowing them to firm up.
  7. Make the Frosting: Using a handheld or stand mixer with the paddle attachment, beat the softened cream cheese and butter at medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl. Add the confectioners' sugar, ground ginger, cinnamon, allspice, and vanilla. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes until creamy. Adjust sweetness by adding a pinch of salt if desired.
  8. Frost the Bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, sprinkle with festive sprinkles. Refrigerate for 30 minutes to help set the frosting before slicing.
  9. Serve and Store: Lift the bars out using the parchment paper overhang and transfer to a cutting board. Cut into 18–24 squares. Store any leftovers tightly covered in the refrigerator for up to 5 days if frosted. Without frosting, the bars keep at room temperature for 3 days or refrigerated for up to 1 week.

Notes

  • Be careful not to overbake the bars to maintain their soft and chewy texture.
  • The dough will be thin in the pan; this is normal and results in a tender bar.
  • Use unsulphured molasses (Grandma’s brand recommended) for the best flavor; avoid blackstrap molasses.
  • Allow the bars to cool completely before frosting to prevent melting.
  • Frosted bars should be refrigerated to keep the cream cheese frosting fresh.
  • Optional sprinkles add a festive touch but are not necessary for flavor.
  • Dough does not require chilling or rolling out, making this recipe quick and easy.

Find it online: https://zaracooking.com/gingerbread-cookie-bars-recipe/