Gingerbread Cookie Bars with Cinnamon Frosting

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These gingerbread cookie bars are the best alternative to gingerbread cookies. You still get all the yummy flavors of the season. They are super chewy and really delicious.

I can say that these are great even without the frosting but I would honestly never make them without it. And of course a nice colorful Christmas sprinkle is the must have finish too.

I went light with the spices of nutmeg, ginger and cloves so that it wasn’t overpowering the dessert. You can add a little more of these to get a more gingerbread experience.

If you like this recipe you will love my Gingerbread Cream Cheese Loaf!

My kids enjoyed these with some Homemade Hot Chocolate and said they want to bring them to our next holiday party.

Thank you for stopping by Hungry Happens! If you make this recipe or any other one from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

Gingerbread Cookie Bars

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4.67 from 3 votes

Servings: 12

Prep Time: 7 minutes mins

Cook Time: 22 minutes mins

Total Time: 30 minutes mins

Skip the dough chilling, dough rolling and cookie cutters and try these gingerbread cookie bars. They're so soft and chewy and perfect for this time of year!

Equipment

• Large mixing bowl
• 8×8 inch pan
• electric hand mixer
• Wire rack

Ingredients 

US CustomaryMetric

• 1/2 cup unsalted butter, melted
• 1/3 cup light brown sugar
• 1/3 cup white sugar
• 1/4 cup molasses
• 1 egg
• 1 tsp vanilla extract
• 1¾ cups flour
• 1¼ tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 pinch ground cloves
• 1/4 tsp salt

Cinnamon Frosting:

• 5 oz cream cheese, room temp
• 3 tbs unsalted butter, room temp
• 1¼ cups powdered sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• red + green sprinkles

Instructions

• Preheat oven to 350℉. Line a 8×8 inch pan with parchment.
• Add the melted butter, brown sugar and white sugar to a large bowl and mix together. Then add in the molasses, egg and vanilla and mix until combined. Sift in the flour, baking soda, cinnamon, nutmeg, ginger and salt and whisk together. Transfer the mixture into the pan and spread out evenly. Bake for 20-22 minutes or until toothpick comes out clean. Transfer to wire rack to cool. DO NOT ICE UNTIL COMPLETELY COOLED OR THE FROSTING WILL MELT.

Cinnamon Frosting:

• In a medium bowl, add in the cream cheese, butter, powdered sugar, cinnamon, and vanilla and beat until smooth. Top with sprinkles.

Notes

Store leftovers in airtight container in the fridge. 

Nutrition

Calories: 349kcal | Carbohydrates: 34g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 260mg | Potassium: 139mg | Fiber: 2g | Sugar: 30g | Vitamin A: 503IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 1mg

Author: Stella Drivas