Gingerbread Cookie Bars with Cream Cheese Frosting
Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!
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Tis the season for all the holiday cookies! Do you have a favorite?
Growing up we baked the same kinds year after year. One kind I don’t ever recall baking was Gingerbread Cookies.
As I got older, with my own kitchen, and holiday baking agenda, I attempted to bake Gingerbread Cookies, only to be sorely disappointed. They didn’t turn out. Not quite how I imagined anyway.
In my head, I thought they would taste like a gingersnap cookie, but for the amount of work, I think I just wasn’t interested.
And it’s not like I mind baking cut out cookies. These Cream cheese sugar cookies top our list every year, as a family favorite!
So a few years ago I baked a batch of these Gingerdoodles. OMG you guys, they have quickly become one of the most requested cookies over the holidays. Soft and chewy molasses cookies, like a gingerbread should be, in my mind!
Know what makes them even better? When you turn them into Gingerbread Cookie Bars and cover them with Cream Cheese Frosting!
How to make Gingerbread Bars
Line a 13 x 9 inch baking pan with aluminum foil or parchment paper. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, beat softened butter with brown sugar until fluffy. Add in the egg and molasses and mix until combined.
Add the dry ingredients. Stir in the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix until well blended.
Press cookie dough into the bottom of the prepared baking dish. Flour your fingers lightly if needed, to keep dough from sticking.
Bake for 15 to 18 minutes, until set. Remove from oven and cool completely on wire rack.
How to make Cream Cheese Frosting
In a large bowl, with a whisk attachment, beat butter and cream cheese until smooth and creamy for about 4 minutes. Add in powdered sugar and vanilla extract.
Beat an additional 3-4 minutes until fluffy.
Spread cream cheese frosting over cooled gingerbread cookie bars. Add sprinkles if desired.
How to store Gingerbread Cookie Bars
Store gingerbread bars in an airtight container at room temperature for up to one week.
If desired, you can freeze these cookie bars (before and/or after adding frosting). Wrap cut bars in plastic wrap, then foil. Slide into a ziploc freezer bag and store for up to one month.
To thaw, remove frozen bag from freezer and place on counter overnight. ENJOY.
Christmas Cookie recipes
If you’re looking to create the most spectacular cookie platters this year, here are some of my favorite family cookie recipes.
Need a gingerbread cookie recipe? I personally love these Gingerdoodle cookies. They are a cross between a gingerbread cookie and snickerdoodle. Or you can try this cookie for a more traditional recipe.
Anyone remember Jingles cookies from childhood? I can no longer find them in stores, so I create my own recipe, using shortbread and anise extract!
Get festive with these Cranberry White Chocolate Shortbread Cookie Sticks. Melt in your mouth delicious! You may need to double the recipe, these go fast!
If you’re looking for The Best M&M’s Cookies, you’ve arrived! The secret to soft, chewy cookies is pudding mix!
Whether you call these by Swedish Heirloom Cookies or by many of their other names (Snowballs, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try them. The buttery almond flavor melts in your mouth!
Delicious, melt in your mouth, Pecan Egg Nog Cookies. These little cups will be all the rage at your next cookie exchange. Or keep them for yourself!
What you’ll need to make Gingerbread Cookie Bars with Cream Cheese Frosting
- Unsalted Butter
- Brown Sugar
- All-purpose Flour
- Baking Soda
- Cream Cheese
- Powdered Sugar
- Vanilla Extract
- 13 x 9 baking dish
- Parchment paper or foil (do not use wax paper)
- Mixing bowl and mixer
- Sprinkles, if desired
Want more gingerbread flavor recipes?
Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work doing cookie cut outs. It’s the perfect holiday gift too! Makes a great addition to your holiday menu.
Crunchy Gingerbread Biscotti with White Chocolate! So easy to make and it ships well too! Who doesn’t love cookies for breakfast?
Light, fluffy Gingerbread dip made with cream cheese, greek yogurt and plenty of spice! Perfect dip for the holidays! And healthy enough you won’t feel TOO guilty!
Gingerbread Cupcakes. Sweet gingerbread flavored, from scratch cupcakes topped with a delicious frosting!
This low carb Keto Gingerbread Latte from All Day I Dream About Food will warm you right down to your toes. It’s a delicious holiday sipper.
This Gingerbread Cheesecake from Life, Love and Sugar is made with a delicious shortbread crust, gingerbread cheesecake filling and a molasses mousse topping! Perfect for the holidays!
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For the cookie bars
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For the frosting
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- sprinkles, if desired
- Pre-heat oven to 350°F. Line 13 x 9 baking dish with parchment paper and set aside.
- Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
- Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.
- Press cookie dough into baking dish and bake for 15-18 minutes. Remove from oven and cool completely before frosting.
- For the frosting, beat butter and cream cheese for 4 minutes, until smooth and creamy. Add in powdered sugar and vanilla and beat an additional 4 minutes until light and fluffy.
- Spread frosting over cooled bars. Add sprinkles and enjoy.
- Store in airtight container for up to one week.
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid - 9 inch x 13 Inch
KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White
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