There’s something magical about gingerbread—its warm spices wrapping you in a comforting embrace, much like Grandma’s hugs during the holidays. So, gather ‘round the kitchen table, friends, and let’s share a moment reminiscing about traditions and tasty treats. These Gingerbread Cookie Bars bring the essence of the season into every bite, perfect for passing around to loved ones or cozying up with a cup of cocoa.
Why make this recipe?
These Gingerbread Cookie Bars are not just any dessert; they’re a celebration of flavors that evoke memories of festive gatherings and laughter echoing through the house. With soft, chewy cookie bars topped with luscious cream cheese frosting, these treats capture the essence of cherished family moments. Imagine warm spices, sweet sweetness, and a sprinkle of holiday cheer—what’s not to love?
How to make Gingerbread Cookie Bars
Ingredients:
- 1 ½ cup butter, melted
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ teaspoon pure vanilla extract
- 1/3 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 6 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 2 ¼ cups powdered sugar
- ¾ teaspoon vanilla
- Holiday sprinkles (optional)
Directions:
- Move that oven rack to the middle position and preheat your trusty oven to 350°F. Grab a 9 by 13 inch jelly roll pan, give it a good spray with non-stick cooking spray, and set it aside; we want to make sure our bars don’t stick.
- In a large mixing bowl, whisk together the lovely blend of flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This fragrant mixture is sure to have your family drifting into the kitchen in no time.
- In your stand mixer or with handheld beaters, cream together the melted butter, both sugars, vanilla, and molasses until the mixture is light and fluffy, just like a whisper of winter’s magic. Once that’s all combined, mix in the egg until everything is smooth as velvet.
- Gradually add your dry ingredients into the wet mixture, blending well until you create a soft, delightful dough. Spread this scrumptious dough evenly into your prepared pan and slide it into that preheated oven. Bake for 15-20 minutes, until a toothpick comes out with just a few moist crumbs—like sweet little reminders of joy.
- While your bars are baking, let’s whip up that dreamy cream cheese frosting. Beat together the softened cream cheese and butter until they’re light and fluffy, then add in the powdered sugar and vanilla until it becomes creamy and inviting.
- Once those gingerbread bars are completely cool, frost them generously with the cream cheese frosting, twinkling them with holiday sprinkles if you like. Slice into 24 beautiful bars and serve them up with love.
How to serve Gingerbread Cookie Bars
Serve these bars warm or at room temperature—each bite is best enjoyed with laughter and stories shared around the table. Pair them with your favorite warm beverages, and watch as they disappear one joyful bite at a time.
How to store Gingerbread Cookie Bars
To keep that cozy flavor intact for a little longer, store any leftover bars in an airtight container at room temperature for about 3-4 days, or pop them in the fridge for up to a week. Just be sure to let them come to room temperature before diving in again—nothing beats that fresh taste.
Tips to make Gingerbread Cookie Bars
- Don’t rush the creaming process; letting the butter and sugars get light and fluffy is key to a delicious texture.
- For a little extra sparkle, try adding in some candied ginger pieces or chopped nuts for added flavor and crunch.
- If you’re feeling adventurous, sprinkle a little sea salt on top of the frosting for a delightful sweet-and-salty combination!
Variations
- Consider adding a splash of orange zest to your frosting for a bright twist that complements the spices beautifully.
- For a nutty flavor, try folding in some finely chopped pecans or walnuts into the dough for added texture and taste.
FAQs
1. Can I freeze these cookie bars?
Absolutely! Once baked and cooled, wrap them tightly in plastic wrap and store them in an airtight container. They’ll be good for about 2-3 months in the freezer. Just thaw at room temperature before serving.
2. Can I use a different frosting?
Certainly! While cream cheese frosting is lovely, feel free to use a simple powdered sugar glaze or a chocolate icing for a delightful change.
3. What if I don’t have all the spices?
No worries! You can use a pre-mixed gingerbread spice blend if you have it on hand—just adjust the amounts according to your taste.
As we close our little kitchen chapter today, remember that the heart of every recipe lies in the love we share while making it. Gather your family, whip up these delightful Gingerbread Cookie Bars, and create your own sweet memories that will be shared for years to come. After all, nothing says "I love you" quite like the gift of a homemade treat from the heart. Happy baking, y’all!
Gingerbread Cookie Bars
Ingredients
Method
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Grease a 9 by 13 inch jelly roll pan with non-stick cooking spray.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a stand mixer or with handheld beaters, cream together the melted butter, granulated sugar, brown sugar, vanilla, and molasses until light and fluffy.
- Mix in the egg until the mixture is smooth.
- Gradually add the dry ingredients into the wet mixture, blending until a soft dough forms.
- Spread the dough evenly into the prepared pan.
- Bake for 15-20 minutes, or until a toothpick comes out with just a few moist crumbs.
- While the bars are baking, beat together the softened cream cheese and butter until light and fluffy.
- Add powdered sugar and vanilla, mixing until creamy.
- Once cooled, frost the gingerbread bars with cream cheese frosting and sprinkle with holiday sprinkles, if desired.
- Slice into 24 bars and serve.