I whipped up soft Gingerbread Cookie Bars topped with spiced cream cheese frosting that need no chilling or rolling, and I hint at the single surprising pantry swap that keeps them tender.

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I keep making these Gingerbread Cookie Bars because they somehow taste like you spent all afternoon, but you didnt. Molasses gives the bars a deep, almost sticky richness and the spiced cream cheese frosting cuts through with a bright tang that makes every square feel layered and deliberate.

They’re quick to pull together, a little imperfect around the edges, and they always start conversations when I bring them out. I throw them on a plate when plans change or when friends stop by, its my favorite last minute show-off dessert for Holiday Baking, and yeah you might eat more than you planned.

Ingredients

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All purpose flour gives structure, mostly carbs, small protein, little fiber.
Ground ginger adds warm spice, low calories, may aid digestion and inflammation.
Cinnamon adds sweet warm flavor, may help blood sugar control slightly.
Molasses gives deep sweetness, iron and minerals, stronger flavor than sugar.
Brown sugar makes it soft and sweet, mostly simple carbs, no fiber.
Butter brings richness and chew, high in saturated fat and calories.
Egg binds ingredients, adds protein and moisture, gives better texture.
Cream cheese frosting adds tangy sweetness, creamy fat, higher calories per serving.

Ingredient Quantities

2 1/4 cups all-purpose flour (about 280 g)

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice or nutmeg (optional)

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup unsalted butter, melted and cooled (about 170 g)

1 cup packed light brown sugar (about 200 g)

1/4 cup molasses (60 ml), dark or robust is nice

1 large egg, room temperature

1/4 cup milk or buttermilk (60 ml)

8 ounces cream cheese, softened (about 225 g) for frosting

1/2 cup unsalted butter, softened (about 113 g) for frosting

2 cups powdered sugar, sifted (about 240 g)

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon for frosting

Pinch of salt and 1 to 2 tablespoons heavy cream or milk to thin frosting if needed

How to Make this

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1. Preheat oven to 350 degrees F (175 C). Line a 9×13 inch pan with parchment leaving an overhang or grease it well so bars lift out easy later, no chilling or rolling needed.

2. In a medium bowl whisk together the flour, ground ginger, cinnamon, cloves, allspice or nutmeg, baking soda and salt until evenly mixed.

3. In a large bowl stir the melted, cooled butter with the packed brown sugar until mostly smooth, then mix in the molasses (warm it a few seconds in the microwave if it’s too thick), the egg, and the milk or buttermilk until combined.

4. Add the dry ingredients to the wet and fold just until combined, do not overmix or the bars will be tough. Batter should be thick but spreadable, if it’s ridiculously stiff add a tablespoon of milk.

5. Spread the batter evenly into the prepared pan using a spatula or the back of a spoon. Smooth the top and bake 20 to 24 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. Dont overbake.

6. Cool the bars completely in the pan on a wire rack, about 30 minutes, then lift out using the parchment and let cool fully before frosting so the frosting doesn’t melt.

7. For the frosting beat the softened cream cheese and softened butter until smooth, add the sifted powdered sugar a cup at a time, then stir in the vanilla, 1/4 teaspoon ground cinnamon and a pinch of salt. Beat until fluffy.

8. If frosting is too thick, thin with 1 to 2 tablespoons heavy cream or milk until spreadable; if too soft chill for 10 minutes. Scrape the bowl so no lumps hide, then spread evenly over the cooled bars.

9. Chill the frosted bars 15 to 30 minutes to set for cleaner slicing, then cut into squares using a sharp knife warmed under hot water and wiped dry between cuts. Store in the fridge up to 4 days or freeze portions for longer.

Equipment Needed

1. 9×13 inch baking pan (line with parchment leaving an overhang or grease well so bars lift out easy later)
2. Parchment paper plus nonstick spray or extra butter for greasing
3. One medium bowl and one large bowl, for dry and wet ingredients
4. Measuring cups and spoons (and a kitchen scale if you got one)
5. Whisk, rubber spatula and a wooden spoon for folding — wait can’t use that, so: Whisk, rubber spatula and wooden spoon
6. Electric hand mixer or stand mixer for the frosting, or a sturdy whisk if you wanna do it by hand
7. Wire cooling rack and a sharp knife (warm under hot water and wipe dry between cuts)
8. Fine mesh sieve for the powdered sugar and a toothpick or cake tester to check doneness

FAQ

How do I know when the bars are done?

The edges should be set and a toothpick in the center comes out with a few moist crumbs, not wet batter. The top will spring back slightly when you press it. Don’t overbake or they’ll be dry.

Can I make these ahead and how do I store them?

Yes. Unfrosted bars keep at room temp in an airtight container for up to 2 days, or in the fridge for 4-5 days. Frosted bars should be refrigerated because of the cream cheese frosting and are best within 4 days. You can freeze baked, unfrosted bars for up to 3 months, thaw overnight in the fridge.

I don’t have molasses, what can I use instead?

You can substitute dark corn syrup or a mix of 3/4 cup granulated sugar plus 2 tablespoons molasses if you have a little molasses. Honey or maple syrup will change the flavor but’ll work in a pinch.

Can I swap ingredients for dietary needs (gluten free, dairy free, egg free)?

For gluten free use a 1-to-1 cup gluten free flour blend with xanthan. For dairy free replace butter with vegan buttery spread and use dairy free cream cheese; the texture will be slightly different. For egg-free try a flax egg (1 tbsp flax + 3 tbsp water, let sit 5 min) though crumb will be a bit denser.

My frosting is too thick, how do I thin it without ruining texture?

Add 1 tablespoon of heavy cream or milk at a time, mix, until it reaches spreadable consistency. If it’s too thin add a little more sifted powdered sugar. Chill briefly for easier spreading.

Any tips to make the bars extra tender and flavorful?

Use melted butter and don’t overmix once you add flour, just combine until no streaks. Let the batter rest 10 minutes if you can, it helps hydrate the flour. Use dark or robust molasses and fresh ground spices for the best depth of flavor.

Gingerbread Cookie Bars Recipe Substitutions and Variations

All purpose flour (2 1/4 cups about 280 g): swap for a gluten free cup for cup blend with xanthan, use the same volume, dough may be a bit crumbly so chill it before baking and don’t overmix, I do this sometimes and it works
Unsalted butter in the batter (3/4 cup about 170 g): use a neutral oil like canola or vegetable instead, same volume, cookies will spread more and be a touch softer so chill the dough to control spread
Molasses (1/4 cup 60 ml): if you don’t have molasses use maple syrup or dark corn syrup in the same amount, maple gives a lighter but pleasant flavor, or mix 3 tablespoons maple syrup plus 1 tablespoon dark brown sugar for deeper molasses like notes
Cream cheese for frosting (8 ounces about 225 g): replace with mascarpone 1 to 1 for similar texture and a milder taste, or use well strained Greek yogurt mixed with a little softened butter to reach spreadable thickness but it’ll be tangier

Pro Tips

1) Brown the butter first if you want a nuttier, deeper flavor, but let it cool down to room temp before you mix it in. If its even slightly warm the egg and frosting will freak out and get weird.

2) Toast the spices quick in a dry skillet (10 to 20 seconds) or rub them between your palms before adding. It wakes up the aroma and makes the ginger and cinnamon pop, you’ll notice the difference.

3) Warm the molasses a little so it pours and blends easier, especially if it’s thick. Use a robust molasses for big flavor but dont overload it or the bars get heavy; if the batter looks too stiff add a tablespoon of milk at a time.

4) For a smooth cream cheese frosting make sure both cream cheese and butter are fully softened, sift the powdered sugar, and chill the frosted bars 15 to 30 minutes before slicing. Heat a sharp knife under hot water, wipe it dry, cut, then repeat for clean edges.