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Gingerbread Cookie Bars

Gingerbread cookie bars bake in a 9x13-inch pan until the edges are lightly browned and the center is set, then get topped with smooth cream cheese frosting. Chill them briefly for neat, easy-to-serve squares.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the gingerbread bars
  • 1 tsp nonstick cooking spray
  • 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 salt
  • 0.75 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 egg large
  • 0.25 cup unsulphured molasses
  • 1 tsp vanilla extract
For the cream cheese frosting
  • 1 block (8 oz) cream cheese softened
  • 4 tbsp unsalted butter softened
  • 2.5 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the gingerbread bars
  1. Preheat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking pan with the cooking spray.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
  4. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a medium bowl.
  5. Beat the softened butter and brown sugar in a large bowl until creamy, about 2 minutes.
  6. Beat in the egg, molasses, and vanilla until combined.
  7. Mix in the flour mixture on low speed just until no dry streaks remain.
  8. Spread the dough evenly in the prepared pan.
  9. Bake for 20–24 minutes, until the edges are set and lightly browned and the center looks set.
  10. Cool completely in the pan on a wire rack, about 1 hour.
Make the cream cheese frosting
  1. Beat the cream cheese and softened butter in a medium bowl until smooth.
  2. Gradually beat in the powdered sugar.
  3. Beat in the vanilla until the frosting is smooth and spreadable.
  4. Spread the frosting over the cooled bars.
  5. Refrigerate for 20–30 minutes to set.
  6. Lift the bars out using the parchment and cut into 24 pieces.
  7. Refrigerate any leftovers.

Notes

For neat squares, let the bars cool completely before frosting and chill until set before cutting. Refrigerate leftovers in an airtight container for up to 4 days; freezing is fine. For a dairy-free swap, use dairy-free butter and cream cheese.