Gingerbread Cookie Bars with Spiced Cream Cheese Frosting

Warm, cozy, and full of classic holiday spice, these Gingerbread Cookie Bars with Spiced Cream Cheese Frosting are a crowd pleasing traybake that tastes like a soft ginger cookie and a bar in one. The base is richly spiced, buttery, and slightly chewy thanks to molasses and a touch of brown sugar. The frosting is a tangy, creamy layer flecked with warming spices that balance the sweet molasses flavor. Together they create a dessert with a tender crumb, a silky frosting, and an inviting aroma of ginger, cinnamon, and cloves that fills the kitchen while baking.

These bars are perfect for holiday cookie trays, office parties, or a simple afternoon treat with a mug of tea. If you enjoy cream cheese frosting on spiced treats, you might also like a carrot cake roll with cream cheese frosting for another festive option. carrot cake roll with cream cheese frosting.

Ingredients

2 and 1/4 cups all-purpose flour. Provides structure for the bars. Measure by spooning into the cup and leveling for accuracy.
1 and 1/2 teaspoons baking soda. Leavening to help the bars set with a tender crumb.
2 teaspoons ground ginger. Primary spice, gives the gingerbread flavor.
1 teaspoon ground cinnamon. Adds warmth and depth.
1/4 teaspoon ground allspice. A rounded spicy note.
1/4 teaspoon ground cloves. Strong, aromatic spice. Use sparingly.
1/4 teaspoon ground nutmeg. Adds a sweet, nutty spice layer.
Small pinch of ground black pepper. Brightens the spices and enhances flavor.
1/4 teaspoon salt. Balances sweetness and enhances overall flavor.
3/4 cup unsalted butter, melted. Adds richness and keeps the bars tender. Let cool slightly before mixing with eggs.
1/2 cup packed brown sugar. Adds moisture and a toffee like note.
1/2 cup granulated sugar. For sweetness and structure.
1/3 cup unsulphured molasses. Gives that classic gingerbread color and deep flavor.
1 large egg, at room temperature. Binds ingredients and helps with texture.
1 teaspoon pure vanilla extract. Rounds out the flavor.
6 ounces full-fat brick cream cheese, softened. For a rich, tangy frosting that spreads smoothly.
2 tablespoons unsalted butter, softened. Adds body and silkiness to the frosting.
1 and 1/2 cups confectioners’ sugar. Sweetens and thickens the frosting. Sift if lumpy.
1 teaspoon pure vanilla extract. Flavor for the frosting.
Small pinch each of ground ginger, cinnamon, & allspice for frosting. Echo the cookie spices in the frosting for harmony.
Optional: sprinkles for garnish. Adds a festive touch if desired.

For more no-bake cheesecake style treats that pair well with spiced frosting ideas, see this holiday cheesecake bars recipe. Christmas sugar cookie cheesecake bars no bake.

Step-by-Step Instructions

Preheat the oven and prepare the pan. Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the bars out after baking.
Mix the dry spices and flour. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt until evenly combined.
Combine the melted butter and sugars. In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and evenly mixed.
Add egg and vanilla. Incorporate the egg and vanilla extract into the butter and sugar mixture, whisking until fully combined.
Combine wet and dry ingredients. Add the wet ingredients to the dry mixture and mix until no traces of flour remain and the batter is even in color.
Press dough into the pan. Transfer the dough to the prepared baking pan, pressing it into an even layer with a spatula or your hands. Tip: lightly wet or oil your hands to prevent sticking.
Bake until set. Bake for 23 to 26 minutes, until the bars are set around the edges but still soft in the center. A toothpick should come out with a few moist crumbs, not raw batter.
Cool in the pan. Allow the bars to cool in the pan for at least 1 hour so they firm up before frosting.
Make the spiced cream cheese frosting. For the frosting, beat the cream cheese and softened butter until smooth. Gradually add the confectioners’ sugar, then add the small pinches of ginger, cinnamon, and allspice and the vanilla, mixing until creamy and spreadable.
Frost and chill. Spread the frosting over the cooled bars in an even layer. Refrigerate for 30 minutes before slicing to let the frosting set.
Slice and serve. Cut into squares and serve. Store any leftovers in the refrigerator.

Recipe Details

Prep Time. 20 minutes.
Cook Time. 23 to 26 minutes.
Total Time. About 1 hour and 50 minutes, including cooling and chilling.
Servings. Makes about 12 squares.
Calories. Approximately 410 calories per serving.

Tips, Storage & Variations

Tips.

Press the dough evenly into the pan for uniform baking and neat squares.
Let the bars cool fully in the pan before frosting to avoid a melted frosting.
If the frosting is too soft, chill it briefly to firm up before spreading.

Storage.

Store frosted bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze unfrosted bars wrapped tightly for up to 3 months. Thaw, then frost after fully thawed.

Freezing.

To freeze finished bars, place them in a single layer on a baking sheet until the frosting firms, then wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight.

Flavor variations using the same ingredients.

Extra-spiced frosting. Increase the pinch of ginger and cinnamon slightly to intensify the spice notes.
Less sweet frosting. Use a touch less confectioners’ sugar, adjusting to taste, while keeping enough for spreadability.
Festive garnish. Add the optional sprinkles after frosting and before chilling for a seasonal look.

For another spiced cookie and frosting idea, try these soft pumpkin cookies with cinnamon frosting for a similar cozy flavor profile. soft pumpkin cookies with cinnamon frosting.

Gingerbread Cookie Bars with Spiced Cream Cheese Frosting

FAQ

How long do these bars stay fresh.

Store in the refrigerator up to 5 days in an airtight container.

Can I make the bars ahead of time.

Yes, bake the bars, cool, wrap, and refrigerate. Frost just before serving or up to one day ahead.

Can I use low fat cream cheese.

You can, but full-fat cream cheese gives the best texture and flavor for the frosting.

How do I cut neat squares.

Chill the frosted bars for 30 minutes, then use a sharp knife warmed under hot water and wiped dry between cuts for clean edges.

Can I halve this recipe.

Yes, you can halve ingredients but adjust baking time and use a smaller pan, checking doneness earlier.

Are these bars cakey or chewy.

They have a tender, slightly chewy texture with a soft center rather than a cake like crumb.

Conclusion

I hope these Gingerbread Cookie Bars with Spiced Cream Cheese Frosting become a new favorite for your holiday baking and cozy gatherings. For inspiration and another take on tender gingerbread bars, see this classic version at Gingerbread Cookie Bars – Sally’s Baking Addiction. If you want a recipe with a similar cream cheese frosting pairing, this recipe offers a great comparison and technique reference Gingerbread Bars (with Cream Cheese Frosting) – Cooking Classy. Enjoy baking, and please share how your batch turns out with friends and family for a warm, festive treat.