Gingerbread Cookie Bars Recipe

If you love the rich, spiced flavor of gingerbread cookies but want a simpler and quicker way to enjoy them, Gingerbread Cookie Bars are the perfect solution. These delicious bars have all the warm, spiced goodness of traditional gingerbread cookies but with the soft, chewy texture of a cookie bar. Plus, they’re incredibly easy to make and perfect for feeding a crowd during the holiday season. Topped with a creamy frosting or simply dusted with powdered sugar, these bars are a cozy, festive treat you’ll want to make again and again. Keep reading for the full recipe and tips to ensure your Gingerbread Cookie Bars turn out perfectly.

this Recipe

What Are Gingerbread Cookie Bars?

Gingerbread Cookie Bars are a fun and easy spin on classic gingerbread cookies. Instead of rolling and cutting out individual cookies, the dough is spread into a baking pan and baked as bars. This cuts down on prep time while still delivering all the flavors you love—molasses, ginger, cinnamon, and cloves. The result is a chewy, soft treat that’s reminiscent of gingerbread cake, but in a convenient bar form. You can enjoy them plain or add a layer of frosting to make them even more decadent.

Ingredients List for Gingerbread Cookie Bars

For the Gingerbread Bars:

• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• ¼ cup molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Frosting (Optional):

• 4 oz cream cheese, softened
• 2 tablespoon unsalted butter, softened
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract
• Pinch of ground cinnamon (optional)

Substitutions and Variations

There are plenty of ways to customize this Gingerbread Cookie Bars recipe to suit your preferences or dietary needs. If you’re looking for a dairy-free option, substitute the butter with a plant-based alternative like vegan margarine or coconut oil. For gluten-free Gingerbread Cookie Bars, you can use a 1:1 gluten-free all-purpose flour blend. Want to add some texture? Stir in white chocolate chips, chopped nuts, or even candied ginger to the batter. If you’re not a fan of cream cheese frosting, try a simple glaze made from powdered sugar and milk, or dust the bars with powdered sugar for a lighter finish.

Step-by-Step Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract, and continue beating until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
4. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. The dough will be thick and slightly sticky.
5. Spread into the Pan: Transfer the dough to the prepared baking pan and use a spatula or your hands to press it evenly into the pan.
6. Bake the Bars: Bake the gingerbread bars in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Be careful not to overbake, as you want the bars to stay soft and chewy.
7. Cool Completely: Allow the bars to cool completely in the pan before frosting or cutting into squares.
8. Prepare the Frosting: If you’re adding frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and continue beating until the mixture is creamy. Stir in the vanilla extract and a pinch of cinnamon, if desired.
9. Frost the Bars: Spread the frosting evenly over the cooled gingerbread bars using a spatula. For a finishing touch, you can sprinkle a bit of ground cinnamon or nutmeg over the frosting.
10. Cut and Serve: Cut the bars into squares or rectangles and serve. Enjoy them as-is or with a warm cup of tea, coffee, or hot cocoa.

How to Cook Gingerbread Cookie Bars: A Step-by-Step Guide

The process for making Gingerbread Cookie Bars is straightforward, but here are a few tips to ensure the best results. First, make sure to cream the butter and sugar until light and fluffy, as this will help create a tender, chewy texture. When mixing the dry ingredients into the wet, avoid overmixing—stop as soon as everything is combined to prevent the bars from becoming dense. Keep an eye on the baking time to avoid overbaking, which can result in dry bars. The center should be set but slightly soft when you remove the pan from the oven, as the bars will continue to firm up as they cool.

Common Mistakes to Avoid

• Overbaking: One of the most common mistakes is overbaking the bars, which can make them dry. Keep a close eye on them during the last few minutes of baking, and pull them out of the oven when a toothpick comes out with just a few moist crumbs.
• Skipping the Chill Time for Frosting: If you’re adding cream cheese frosting, make sure the bars are completely cool before spreading the frosting. If the bars are warm, the frosting will melt and become messy.
• Not Using Molasses: Molasses is what gives gingerbread its signature flavor and color, so don’t skip it or substitute it with another sweetener. If you don’t have molasses, you can try dark corn syrup, but the flavor won’t be as rich.

Serving and Presentation Tips

Gingerbread Cookie Bars are perfect for a holiday dessert table or as part of a cookie platter. You can decorate them with festive sprinkles on top of the frosting for a fun, seasonal touch. If you prefer a simpler presentation, dust the bars with powdered sugar instead of frosting, and serve them with a side of whipped cream or vanilla ice cream. These bars are also ideal for wrapping up as edible gifts—just cut them into squares, stack them in a decorative box, and tie it with a festive ribbon.

How to Serve Gingerbread Cookie Bars

These bars can be served at room temperature or chilled, depending on your preference. If you’ve added frosting, they’re best kept in the refrigerator until ready to serve, especially if you’re making them ahead for a holiday event. Serve them with a hot beverage like coffee, tea, or spiced cider for a cozy, festive treat. For an extra indulgence, drizzle some caramel sauce or white chocolate over the top before serving.

Presentation Ideas for Gingerbread Cookie Bars

To make your Gingerbread Cookie Bars extra festive, consider cutting them into different shapes using cookie cutters once they’ve cooled. You can create Christmas tree-shaped or star-shaped bars, or simply stick with classic squares or rectangles. Decorate the frosted bars with crushed candy canes, holiday sprinkles, or a drizzle of melted white chocolate. You could even pipe a decorative icing border around the edges for an extra-special presentation.

Gingerbread Cookie Bar Recipe Tips

• Chill the Dough: If your dough seems too soft to spread, you can refrigerate it for about 20 minutes to make it easier to work with.
• Add Mix-Ins: For a fun twist, fold in white chocolate chips, chopped nuts, or dried cranberries into the dough before baking.
• Store Properly: Store any leftover bars in an airtight container in the refrigerator for up to 5 days. If you’ve added frosting, keep them chilled to prevent the frosting from spoiling.
• Make Ahead: You can bake the gingerbread bars a day in advance, store them at room temperature, and frost them right before serving to save time.

Frequently Asked Questions (FAQs)

Can I freeze Gingerbread Cookie Bars?
Yes! You can freeze these bars (either frosted or unfrosted) for up to 3 months. Just wrap them tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator overnight before serving.

Can I use blackstrap molasses?
Blackstrap molasses is much stronger and more bitter than regular molasses, so it’s not recommended for this recipe. Stick with unsulphured molasses for the best flavor.

Do I have to frost the bars?
No, frosting is optional. These Gingerbread Cookie Bars are delicious on their own, but the cream cheese frosting adds a rich, tangy contrast to the spicy-sweet bars.

Can I substitute the molasses?
Molasses is essential for the deep flavor and chewy texture of gingerbread, so it’s not recommended to substitute it. If you absolutely must, dark corn syrup can be used, but the flavor will be less authentic.

How do I prevent the bars from getting too dry?
Be careful not to overbake the bars. Check for doneness by inserting a toothpick into the center—if it comes out with moist crumbs, the bars are ready. Let them cool completely in the pan before cutting.

Conclusion

Gingerbread Cookie Bars are the perfect way to enjoy the warm, spicy flavors of gingerbread in an easy, crowd-pleasing form. With their soft, chewy texture and festive spices, they’re an ideal treat for holiday gatherings, cookie exchanges, or just a cozy night at home. Whether you frost them with a rich cream cheese icing or keep them simple with a dusting of powdered sugar, these bars are sure to become a holiday favorite. So, gather your ingredients, whip up a batch, and enjoy the comforting, nostalgic taste of homemade gingerbread in a whole new way!

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