Go Back
Chewy Gingerbread Cookie Bars with Cream Cheese Frosting
Amanda Peterson

Chewy Gingerbread Cookie Bars with Cream Cheese Frosting

These Chewy Gingerbread Cookie Bars offer the perfect blend of deep, molasses-rich spice and a velvety cream cheese frosting. Designed for busy bakers, these bars provide the ultimate one-pan solution for achieving that professional-grade, brownie-like chew without the hassle of rolling or cutting dough. It is the perfect holiday comfort treat, combining warmth and moisture in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 oz full-fat brick cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar

Method
 

  1. Preheat your oven to 350°F (177°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, and salt.
  3. In a large bowl, whisk the melted butter, brown sugar, and molasses until smooth.
  4. Add the egg and vanilla extract to the wet mixture and whisk until well combined.
  5. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20-25 minutes, or until a toothpick comes out with just a few moist crumbs.
  8. Allow the bars to cool completely before frosting.
  9. To make the frosting, beat the softened cream cheese, butter, and powdered sugar until smooth and fluffy.
  10. Spread frosting over the cooled bars, slice into squares, and serve.

Notes

Ensure your cream cheese is at room temperature to avoid lumps in your frosting. Do not use blackstrap molasses as it is too bitter; unsulphured molasses is best for the classic gingerbread flavor. Store in the refrigerator due to the cream cheese frosting.