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Soft Gingerbread Cookie Bars Recipe
why make this recipe
Soft Gingerbread Cookie Bars are a delightful treat, perfect for any occasion. Their rich, spiced flavor and soft texture make them a favorite during the fall and winter months. Topped with creamy frosting, these bars are not only easy to make but also a crowd-pleaser at parties, holiday gatherings, or cozy family nights. Plus, the aroma of ginger, cinnamon, and cloves baking in your kitchen will create a warm and inviting atmosphere.
how to make Soft Gingerbread Cookie Bars
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, molasses, and vanilla extract into the butter mixture until well combined.
- Gradually stir the dry ingredients into the wet ingredients until combined.
- Spread the batter evenly into the prepared baking pan.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- For the frosting, beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla; mix until creamy.
- Spread the cream cheese frosting over the cooled gingerbread bars and sprinkle with cinnamon.
- Cut into squares and serve.
how to serve Soft Gingerbread Cookie Bars
These delicious bars can be served warm or at room temperature. They are perfect for dessert or as a sweet snack with tea or coffee. For an extra touch, consider adding a sprinkle of chopped nuts or a drizzle of caramel sauce on top before serving.
how to store Soft Gingerbread Cookie Bars
Store the bars in an airtight container in the refrigerator for up to a week. To keep them fresh, you can also freeze them. Wrap the cooled bars tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to three months. When ready to eat, simply thaw them in the refrigerator overnight.
tips to make Soft Gingerbread Cookie Bars
- Make sure your butter is at room temperature for easier mixing.
- Don’t overmix the batter; mix until just combined for soft bars.
- If you want a stronger ginger flavor, feel free to add extra ground ginger.
- Allow the bars to cool completely before frosting to prevent the frosting from melting.
variation
You can try adding chocolate chips or dried fruit such as cranberries or raisins to the batter for a different twist. Another great variation is to use different spices, such as nutmeg or allspice, to create your own flavor profile.
FAQs
Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a blend that also includes xanthan gum for better texture.
Can I use honey instead of molasses?
Yes, honey can be used as a substitute for molasses, but it will change the flavor and sweetness of the bars.
How do I know when the bars are done baking?
You can check for doneness by inserting a toothpick into the center of the bars. If it comes out clean or with a few moist crumbs, they are ready. If there is wet batter on the toothpick, they need more time in the oven.
Soft Gingerbread Cookie Bars
Delightful and spiced treat topped with creamy frosting, perfect for fall and winter occasions.
Ingredients
For the cookie bars
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 teaspoon vanilla extract
For the cream cheese frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, molasses, and vanilla extract into the butter mixture until well combined.
- Gradually stir the dry ingredients into the wet ingredients until combined.
- Spread the batter evenly into the prepared baking pan.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Frosting
- For the frosting, beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla; mix until creamy.
- Spread the cream cheese frosting over the cooled gingerbread bars and sprinkle with cinnamon.
Serving
- Cut into squares and serve warm or at room temperature.
- They are delightful for dessert or as a sweet snack with tea or coffee.
Notes
Make sure your butter is at room temperature for easier mixing. Don’t overmix the batter; mix until just combined for soft bars. If you want a stronger ginger flavor, feel free to add extra ground ginger. Allow the bars to cool completely before frosting to prevent the frosting from melting.
