Gingerbread Cookie Bars with Cream Cheese Frosting

These Gingerbread Cookie Bars with Cream Cheese Frosting are ultra simple and easy. They’re basically foolproof! But they check every box for what you’d want from a Christmas-time recipe. If you’re looking for more easy but impressive Christmas cookie recipes, be sure to check out Tessa’s Christmas Cookies!

Is there anything better than the aroma of sweet warm spices coming from your kitchen when it’s a chilly winter day? Baking during the holiday season is one of life’s greatest simple pleasures.

There’s something just so comforting about it. This time of year is usually busy with events, shopping, family, and work. But when you take a couple hours away from the craziness to just unwind in the kitchen, all of that stress seems to just melt away.

Especially if you’re baking a tried and true recipe, or one that’s simple enough to not cause you extra stress!

Since I have a few friends who are obsessed with cream cheese frosting, I’m always finding ways to add it to new recipes. I love it on these gingerbread bars, but feel free to leave it out if you’d prefer. The bars are ultra tasty all on their own.

Enjoy these easy homemade gingerbread cookie bars with a mug of something warm and near the twinkling lights of your Christmas tree. There’s no better way to enjoy the season in my mind!

More Christmas Dessert Recipes:

• East Cut Out Sugar Cookies
• Peppermint Oreo Truffles
• Turtle Thumbprint Cookies
• Fudgy Ginger Brownies
• Chocolate Peppermint Cheesecake
• Red Velvet Crinkle Cookies

More Gingerbread Flavored Desserts:

• Gingerbread Brownies
• Gingerbread Sheet Cake
• Chewy Chocolate Gingerbread Cookies
• Crispy Gingersnaps

4.12 from 9 votes

How to make

Gingerbread Cookie Bars with Cream Cheese Frosting

Yield: 12 large or 24 small bars

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

 Gingerbread Cookie Bars with Cream Cheese Frosting are ultra thick, soft, and chewy with tons of aromatic spices and a generous layer of tangy frosting!

Ingredients

For the cookies:

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/2 sticks (170 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 cup (170 grams) unsulfured molasses
• 1 large egg

For the frosting:

• 8 ounces (227 grams) cream cheese, at room temperature
• 1 stick (113 grams) unsalted butter, at room temperature
• 2 teaspoons vanilla paste (or extract)
• 2 cups (250 grams) powdered sugar, sifted

Directions

Make the cookie bars:

1. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine.
3. In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth, 1 to 2 minutes. Add the egg and molasses and beat until combined. On low speed slowly add the flour mixture and beat until incorporated.
4. Press the dough evenly into the prepared baking pan. Bake for 15 to 20 minutes, or until cooked through but still moist and soft. Can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Make the frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
2. Spread the frosting all over the cookie. Cut into squares and serve. Cover and refrigerate any leftovers for up to 3 days.

Recipe Notes

 

Course : Dessert

Cuisine : American

Keyword : gingerbread cookie bars, gingerbread cookies

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)