Should my gingerbread bars be soft or crunchy?

Gingerbread bars should be soft and chewy.

Are there any substitutes for molasses?

It won’t taste the same, but some of the best substitutes for molasses are honey, corn syrup, and maple syrup.

Can I use parchment paper?

It may be difficult to line the baking dish with parchment paper because the dough is thick and may be difficult to spread, and cause the parchment paper to shift.

How do I store these bars?

Store the bars in an airtight container at room temperature or in the fridge for up to 5 days or in the freezer for future use for up to 3 months.

Chewy Gingerbread Cookie Bars with Cream Cheese Frosting

Description

These easy gingerbread cookie bars with cream cheese frosting are soft and chewy and super festive for the holidays!

Ingredients

Gingerbread Bars

Flour: 1 and 1/2 cups

Baking Soda: 1 teaspoon

Ground Cinnamon: 1 and 1/2 teaspoons

Ground Ginger: 3 teaspoons

Salt: 1/2 teaspoon

Granulated Sugar: 1/2 cup

Brown Sugar: 1/4 cup

Butter, melted: 1/4 cup

Egg: 1

Molasses: 1/4 cup

Vanilla Extract: 1 teaspoon

Cream Cheese Frosting

Butter, softened: 1/2 cup

Cream Cheese, softened: 4 oz

Powdered/Confectioners Sugar: 2.5 cups

Optional: Sprinkles

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Instructions

Prepare: Preheat the oven to 350°F, grease an 8x8 square baking dish with oil and set it aside.
Dry Mixture: In a bowl, combine and mix the flour, baking soda, cinnamon, ginger, and salt.
Wet Mixture: In a separate bowl, combine and mix the granulated sugar, brown sugar, and melted butter with an electric mixer. Add the egg, molasses, and vanilla extract and mix it again. Slowly add the dry mixture to the wet mixture and mix until fully incorporated.
Bake: Transfer the mixture to the baking dish, and use a rubber spatula to spread it out. If it's sticky, wet the spatula with water to make it easier to press into the dish. Bake it for 16-18 minutes or until a toothpick comes out clean with a few crumbs. Let the baked bars come to room temperature, then flip the baking dish upside down on a tray to release the bars.
Frosting: In a bowl, combine the softened butter and cream cheese and mix on high until combined. Add the powdered sugar and mix on low until smooth. Frost the bars once they’re completely cooled, add sprinkles, and then slice them into bars.

Notes

Scroll up to the full blog post for recipe FAQ’s and storage information.

When you transfer the batter to your baking dish, it’ll feel pretty sticky but just keep pressing it into the dish, and it’ll eventually spread out.

It may be easier to use a rubber spatula to spread out the batter in the baking dish.

It's easier to sprinkle the spatula with some water so the batter doesn’t stick to the spatula every time you press it.

Let the baked bars come to room temperature before frosting them otherwise, the icing will be runny.

The frosting is really easy to make, but if you don’t want to make it yourself, you can definitely opt for store-bought icing instead!

Make these gingerbread bars super festive for the holidays by using fun Christmas colored sprinkles!

Each time you slice the bars, wipe the knife on a paper towel before making another slice to get a bar with clean, sharp edges.

Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: dessert, bars, holiday
Method: bake, frost
Cuisine: american