Description
Gingerbread Cookie Bars are a chewy, spiced treat that captures the flavors of classic gingerbread cookies in an easy-to-make bar form. Perfect for the holidays, these bars are topped with a creamy frosting and a sprinkle of festive decorations.
Ingredients
Units
Scale
- For the Bars:
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnish:
- Holiday sprinkles
- Crushed gingerbread cookies
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Bars:
- Spread the dough evenly into the prepared pan. Bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
- Prepare the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract, milk or heavy cream, and a pinch of salt, beating until the frosting is fluffy and spreadable.
- Frost and Decorate:
- Spread the frosting evenly over the cooled gingerbread bars. Top with holiday sprinkles or crushed gingerbread cookies for a festive touch.
- Serve:
- Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.
Notes
- For a citrusy twist, add 1 teaspoon of orange zest to the dough or frosting.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Double the recipe and use a larger pan for larger gatherings.