5.0 from 6 votes
Gingerbread Bars
Grab some holiday spirit with easy-to-make gingerbread bars. Moist and flavorful, topped with a thick layer of vanilla cream cheese frosting.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 20 servings
Calories: 325 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup dark brown sugar, packed
- grated zest of one orange
- 1 large egg, at room temperature
- 2 tsp vanilla extract or vanilla bean paste
dry ingredients
- 2 3/4 cups all purpose flour
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
liquid ingredients
- 1 cup warm tap water
- 1/2 cup molasses (not blackstrap, which is bitter)
- 1/2 cup maple syrup
cream cheese frosting
- 1/2 cup salted butter, at room temperature (1 stick)
- 8 ounces brick style cream cheese
- 3 cups powdered sugar
- 2 tsp vanilla or vanilla bean paste
- 3 Tbsp milk to thin the frosting to spreadable consistency, add more if needed.
Instructions
- Preheat oven to 350F. Spray and flour your half sheet pan.
- Cream the butter, sugar, and orange zest until light and fluffy. Scrape down the bowl a couple of times to get everything incorporated.
- Beat in the egg and vanilla. Scrape down the bowl again.
- Whisk together your dry ingredients in a separate bowl.
- Mix the warm water with the molasses and maple syrup in a bowl or glass measuring cup.
- With the mixer on low, alternately add the dry ingredients with the molasses mixture, beating after each addition, beginning and ending with the dry.
- Scrape down the sides of the bowl again and make sure to get your spatula down to the bottom of the bowl, giving the batter a final mix by hand.
- Turn the batter into your prepared pan and smooth out the surface evenly from edge to edge. Take a minute to get it even. Bake for about 18-20 minutes, just until done through and a toothpick inserted in the center comes out without wet batter on it. Note: this is a very thin cake so it will bake quickly. Being confident of your oven's temperature is important. I recommend using an oven thermometer to be sure and remember, your baking time could differ from mine.
- Let the cake cool in the pan on a rack. You'll want it to be pretty much completely cooled before you frost it.
- To make the frosting you can use electric beaters or a stand mixer, but I prefer to use my food processor! I load everything into the bowl and process until silky smooth. Add more milk if your frosting is too thick. This method is great because you can use cold cream cheese. If you use another method you'll want to soften your cream cheese at room temperature first.
- Spread the frosting on the cooled cake and enjoy!
Cup of Yum
Notes
- The bars should be refrigerated after a few hours because of the cream cheese frosting. They will keep, covered in plastic, for 2 days.
- I don't recommend freezing these bars.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
45mg
(15%)
Sodium
182mg
(8%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
450IU
(9%)
Vitamin C
0.002mg
(0%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 182mg | 8% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.