Gingerbread Cookie Bars
User Reviews
5
Gingerbread Cookie Bars
Description
This recipe blends melted butter with brown sugar and molasses, creating a rich, spiced base for the cookie bars. Eggs and vanilla are added before mixing in flour combined with cornstarch, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. The batter is spread evenly into a prepared 9x13 pan and baked until set but still moist. After cooling, a cream cheese frosting is made by creaming softened butter, cream cheese, and vanilla, then slowly adding powdered sugar and cornstarch to thicken and stabilize the topping. The frosting is spread over the bars and decorated with sprinkles if desired.
The use of cornstarch in the frosting helps the cream cheese mixture form a crust on the surface while remaining creamy underneath. The bars have a spiced, dense texture characteristic of gingerbread with a sweet and tangy frosting contrast. They are perfect for holiday gatherings or as a seasonal treat.
Store the bars in an airtight container once frosted to maintain freshness. Alternate frostings like a simple buttercream can be used if preferred, though the cream cheese version adds a pleasant tang.
Ingredients
- ¾ cup butter melted, unsalted
- 1 cup dark brown sugar firmly packed
- 1 egg room temperature, large
- ¼ cup unsulphured molasses it should say unsulphered on the label, I used "Grandma's" brand
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 2 tablespoons
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg
CREAM CHEESE FROSTING*
- 6 Tablespoons butter salted, softened
- 6 oz cream cheese softened
- ½ tsp vanilla extract pure
- 2 ¼ cups powdered sugar
- 2 tsp cornstarch
- Sprinkles optional, for decorating
Instructions
- Preheat oven to 350°F (175°C) and line a 9x13 paper with parchment paper (use enough so the parchment is hanging over the sides so that you will be able to lift it out of the pan once it's baked and cooled) or lightly grease and flour.
- Stir together melted butter, brown sugar, and molasses in a large bowl.
- Add egg and vanilla extract and stir well. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add flour mixture to wet ingredients and stir until completely combined.
- Spread batter evenly into prepared baking pan. Transfer to 350°F (175°C) and bake for 22 minutes. Allow to cool completely before decorating with frosting.
FROSTING
- Once your cookie bars have cooled, prepare your frosting by combining butter, cream cheese, and vanilla extract. Use an electric mixer (or a stand mixer) to cream ingredients together until well-combined.
- Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it's well incorporated into the frosting).
- Spread or pipe (I used a Wilton 2B tip) frosting over completely cooled gingerbread bars. Decorate with sprinkles (if desired), then slice and serve.
Notes
- Cornstarch in the frosting helps it set with a crust-like surface without changing the flavor.
- If you prefer, use a buttercream frosting instead of the cream cheese version for a milder taste.
- Ensure bars are completely cooled before frosting to prevent melting.
- Use unsulfured molasses labeled as such for the best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20bars
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 279kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 139mg | 6% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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