Gingerbread Cookie Bars

Every holiday season, the aroma of gingerbread fills my home, wrapping us in a warm, cozy hug. I can still picture my mom and I in the kitchen, flour dusting our noses, as we mixed spices and sweet molasses into a deliciously sticky dough. It was our annual tradition to bake gingerbread cookies, but this year I wanted to switch things up a bit. That's how I fell in love with these Gingerbread Cookie Bars. They capture all those nostalgic flavors in a simplified, easy-to-share format that makes them perfect for gatherings and cozy nights in.

These Gingerbread Cookie Bars are not just a treat; they're a celebration of the season. With their soft, spiced centers topped with a creamy frosting, they're a delightful dessert that brings smiles to everyone's faces. Whether you're sharing them at a holiday party or enjoying them by the fire with a cup of cocoa, these bars are bound to become a cherished part of your family's traditions, just like they are in mine.

Why You'll Love "Gingerbread Cookie Bars"

• Quick prep time: These bars come together in just 20 minutes, perfect for busy holiday schedules.
• Minimal ingredients: You probably have most of these pantry staples on hand, making it easy to whip up a batch.
• Family-friendly: Everyone loves the cozy gingerbread flavors, making it a hit with kids and adults alike.
• Freezer-friendly: You can easily freeze leftovers for a sweet treat later on.
• Easy to share: These bars are perfect for potlucks or holiday parties - just cut and serve!

Ingredients You'll Need

• 2 and ¼ cups all-purpose flour (281g)
• 1 and ½ teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• Small pinch ground black pepper
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted (170g)
• ½ cup packed light or dark brown sugar (100g)
• ½ cup granulated sugar (100g)
• ⅓ cup unsulphured molasses (113g/80ml - not blackstrap)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 6 ounces full-fat brick cream cheese, softened to room temperature (170g)
• 2 tablespoons unsalted butter, softened to room temperature (28g)
• 1 and ½ cups confectioners' sugar (180g)
• 1 teaspoon pure vanilla extract
• Small pinch ground ginger, cinnamon, & allspice for frosting
• Sprinkles (optional for garnish)

Tip: For the best flavor, use fresh spices! If you're low on molasses, you can substitute with honey or maple syrup, but the taste will differ slightly. And don't worry about the butter; just make sure it's unsalted for the best results.

Step-by-Step Instructions

Preheat the Oven

1. Start by preheating your oven to 350°F (177°C). This is key to getting those bars perfectly baked.
2. While the oven is heating up, grease a 9x9-inch baking pan or line it with parchment paper for easy removal later. If you use parchment, make sure to leave some overhang for easy lifting!

Make the Gingerbread Batter

1. In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until well combined. This step is where all the warm, cozy flavors come together!
2. In another bowl, mix the melted butter, brown sugar, granulated sugar, molasses, egg, and vanilla extract. Use an electric mixer or a whisk-whatever you have handy-and blend until the mixture is smooth and glossy.
3. Now it's time to combine! Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Don't worry if the batter looks a little thick; that's exactly what you want!

Bake the Bars

1. Spread the gingerbread batter evenly into your prepared baking pan. Use a spatula to make sure it's nice and even.
2. Pop the pan into the oven and bake for 22-25 minutes or until the edges are set and a toothpick inserted into the center comes out clean. You want those beautiful golden edges!
3. Once baked, remove the pan from the oven and let the bars cool completely in the pan. This might take about 30 minutes, so grab a cup of tea or coffee and enjoy the wonderful smell wafting through your kitchen!

Prepare the Frosting

1. To make the spiced cream cheese frosting, in a mixing bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy. This is where the magic really happens!
2. Gradually add the confectioners' sugar, vanilla extract, and a small pinch of ground ginger, cinnamon, and allspice. Mix until the frosting is fluffy and perfectly spreadable.

Assemble and Frost

1. Once the gingerbread bars are completely cool, it's time to frost! Spread the cream cheese frosting evenly over the top of the cooled bars.
2. If you're feeling festive, sprinkle some colorful sprinkles on top for that extra touch of cheer!
3. Now, cut the bars into squares and serve them up. You might want to have a friend or family member nearby to help taste-test; I know I always do!

Variations

• For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
• Add chopped nuts like walnuts or pecans for a delightful crunch.
• Incorporate orange zest into the batter for a bright, citrusy twist.
• Try using maple syrup instead of molasses for a different flavor profile.
• Make it dairy-free by using coconut cream in the frosting instead of cream cheese.

Serving and Storage Tips

Serving

These Gingerbread Cookie Bars are best served at room temperature. Pair them with a warm cup of tea or hot cocoa for a cozy treat. Cut them into squares for easy sharing, and don't forget to add a festive touch with sprinkles on top!

Storage

Store any leftover bars in an airtight container in the refrigerator for up to 5 days. If you want to save them for later, they can be frozen for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!

Helpful Notes

• For a lighter version, consider using applesauce instead of some of the butter.
• If you prefer a sweeter frosting, adjust the confectioners' sugar to taste.
• Feel free to add a splash of milk to the frosting if it's too thick.
• For nut-free options, ensure your baking ingredients are free from cross-contamination.
• Use high-quality spices for the best flavor impact in your bars!

Frequently Asked Questions

Can I freeze Gingerbread Cookie Bars?

Yes, you can absolutely freeze these Gingerbread Cookie Bars! Once they're completely cooled, wrap them tightly in plastic wrap or aluminum foil. Place them in an airtight container or a freezer bag, and they'll stay fresh for up to 3 months. When you're ready to enjoy them, just thaw them in the refrigerator overnight or at room temperature for a few hours.

How can I substitute ingredients in the recipe?

You can substitute several ingredients in this recipe! For the molasses, feel free to use honey or maple syrup, though the flavor will change slightly. If you need a gluten-free version, a good gluten-free flour blend can replace the all-purpose flour. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a vegan substitute for the egg.

What is the best way to cut the bars?

To cut the bars neatly, make sure they're completely cooled before slicing. Use a sharp knife and wipe it clean between cuts to avoid any sticking. For extra precision, you can score the top of the bars lightly before cutting all the way through. This way, you'll get those perfect square pieces every time!

Final Thoughts

I hope you feel inspired to whip up these delightful Gingerbread Cookie Bars! They truly capture the essence of the season with their warm spices and creamy frosting. As you gather around the table with loved ones, I know these bars will spark joy and create memories just like they did for me. So don't hesitate - roll up your sleeves, get that apron on, and dive into this deliciously cozy recipe. You've got this, and I promise everyone will be coming back for seconds. Happy baking!