Gingerbread Cookie Bars Recipe

If you love the warm, spiced flavors of gingerbread but want a quicker and easier alternative to rolling out dough for individual cookies, then Gingerbread Cookie Bars are the perfect solution! These bars are soft, chewy, and packed with holiday spices like ginger, cinnamon, and cloves. With their thick, tender texture, these cookie bars are great for feeding a crowd and ideal for holiday gatherings, potlucks, or simply enjoying with a cup of coffee. Follow this detailed guide to make delicious gingerbread cookie bars that will surely become a festive favorite!

What Are Gingerbread Cookie Bars?

Gingerbread Cookie Bars are essentially a cross between gingerbread cookies and blondies or brownies. Instead of rolling out the dough and cutting individual cookies, you spread the dough in a pan and bake it into bars, making this recipe much quicker and less labor-intensive. These bars have the classic flavor of gingerbread—molasses-rich, warmly spiced, and slightly sweet—but with a softer, cake-like texture. You can top them with cream cheese frosting for an extra layer of sweetness or leave them plain for a more traditional gingerbread taste.

Ingredients List for Gingerbread Cookie Bars

You don’t need any special ingredients to make Gingerbread Cookie Bars. Most of the items you probably already have in your pantry, and they come together quickly for this easy recipe.

For the Cookie Bars:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• ⅓ cup molasses (unsulphured)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt

For the Cream Cheese Frosting (Optional):

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Substitutions and Variations

There are plenty of ways to customize this recipe to suit your dietary needs or flavor preferences. Here are some substitutions and variations:

Substitutions:

• Butter: You can substitute plant-based butter or margarine for a dairy-free version. If using salted butter, omit the added salt in the recipe.
• Egg: To make this recipe egg-free, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a commercial egg replacer.
• Molasses: If you don’t have molasses, you can substitute dark corn syrup or a mixture of maple syrup and honey, though the flavor will be a bit different.
• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

Variations:

• Chocolate Chips: Add 1 cup of white chocolate or semi-sweet chocolate chips to the dough for a festive twist.
• Spice Mix: Adjust the spices according to your taste. You can add a pinch of allspice or cardamom to the dough for an even more complex flavor.
• Frosting Flavor: Instead of cream cheese frosting, you can use a simple vanilla glaze (powdered sugar, vanilla extract, and milk) or a drizzle of melted white chocolate.

Step-by-Step Cooking Instructions

These gingerbread cookie bars come together quickly and bake in a single pan. Here’s a step-by-step breakdown to ensure your cookie bars come out perfectly every time.

1. Prepare the Pan and Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray, or line it with parchment paper for easier removal of the bars after baking.

2. Mix the Wet Ingredients:

• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat for 2-3 minutes, until the mixture is light and fluffy.
• Add the molasses, egg, and vanilla extract, and continue to beat until well combined. The mixture will darken due to the molasses.

3. Add the Dry Ingredients:

• In a separate medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dense bars.

4. Spread the Dough in the Pan:

• Using a spatula, evenly spread the dough into the prepared 9x13-inch baking dish. Smooth the top so it bakes evenly.

5. Bake the Cookie Bars:

• Bake the cookie bars in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove from the oven and let the bars cool completely in the pan on a wire rack.

6. Prepare the Cream Cheese Frosting (Optional):

• While the bars are cooling, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. If the frosting is too thick, you can add a teaspoon of milk to thin it out.

7. Frost the Bars (Optional):

• Once the bars are completely cooled, spread an even layer of cream cheese frosting over the top. You can also use a piping bag for a more decorative touch.
• For extra decoration, sprinkle the frosted bars with festive sprinkles, edible glitter, or a light dusting of cinnamon.

8. Cut and Serve:

• After frosting, slice the bars into squares or rectangles. This recipe makes about 20-24 bars, depending on how large you cut them.

How to Cook Gingerbread Cookie Bars: A Step-by-Step Guide

1. Prep the Oven and Pan: Preheat the oven and prepare your baking dish.
2. Cream the Butter and Sugars: Beat until light and fluffy, then add molasses, egg, and vanilla.
3. Mix in Dry Ingredients: Gradually incorporate the spiced flour mixture into the wet ingredients.
4. Spread and Bake: Spread the dough evenly into the prepared pan and bake until set.
5. Cool and Frost: Once cooled, top with cream cheese frosting or leave them plain for a simpler treat.
6. Cut and Serve: Slice into bars and enjoy your soft, chewy gingerbread delights!

Common Mistakes to Avoid

Even though this recipe is simple, here are a few mistakes to avoid to ensure your bars come out perfectly:

• Overmixing the Dough: After adding the dry ingredients, mix just until combined. Overmixing can make the bars dense and tough.
• Overbaking: Gingerbread Cookie Bars should be soft and chewy, not dry. Keep a close eye on them in the oven and remove them as soon as a toothpick comes out with a few moist crumbs.
• Frosting Too Soon: Be sure to let the bars cool completely before frosting. If the bars are still warm, the frosting will melt and become runny.

Serving and Presentation Tips

These gingerbread cookie bars are perfect for serving at holiday parties, cookie exchanges, or even as an everyday treat. Here are some ideas for making them look even more festive:

1. Sprinkles and Toppings: Add festive holiday sprinkles, crushed candy canes, or a dusting of powdered sugar over the frosting to make the bars pop visually.
2. Decorative Platter: Serve the bars on a festive plate or tiered dessert stand. Pair them with a hot beverage like spiced cider, hot cocoa, or coffee for a cozy holiday treat.
3. Cut-Out Shapes: For a special occasion, use a large cookie cutter to cut out holiday shapes like stars, trees, or gingerbread men from the cooled bars before frosting.

How to Serve Gingerbread Cookie Bars

Gingerbread Cookie Bars are delicious on their own, but here are some serving ideas to make them even more enjoyable:

• Serve Warm: Serve the bars slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• With Hot Drinks: Pair the bars with a hot beverage like mulled wine, eggnog, or hot chocolate for a cozy holiday treat.
• Holiday Potlucks: These bars are ideal for holiday potlucks or cookie exchanges since they’re easy to transport and serve.

Gingerbread Cookie Bars Recipe Tips

• Make Ahead: You can make these bars up to 2 days in advance and store them in an airtight container at room temperature. Frost just before serving for the best texture.
• Freeze for Later: The unfrosted bars can be frozen for up to 2 months. Simply wrap them tightly in plastic wrap and foil before freezing. Thaw them at room temperature and frost before serving.
• Portion Control: If you prefer smaller portions, use a smaller baking dish or a muffin tin to create individual gingerbread cookie bar bites.

Frequently Asked Questions (FAQs)

1. Can I freeze Gingerbread Cookie Bars?
Yes! You can freeze the unfrosted bars for up to 2 months. Wrap them tightly in plastic wrap and foil before freezing. Thaw them at room temperature before frosting.

2. Can I make these gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

3. Do I have to frost the bars?
No, the bars are delicious on their own, but the cream cheese frosting adds a nice touch of sweetness. You can also opt for a simple vanilla glaze if you prefer something lighter.

4. What can I use instead of molasses?
If you don't have molasses, you can substitute dark corn syrup, honey, or a mix of honey and maple syrup, though the flavor will differ slightly.

Conclusion

Gingerbread Cookie Bars are a quick and easy way to enjoy the warm, cozy flavors of gingerbread without the fuss of rolling and cutting out individual cookies. Soft, chewy, and full of holiday spices, these bars are perfect for any festive occasion. Whether you frost them with cream cheese frosting or keep them simple, they’re sure to be a hit with everyone who tries them. So, gather your ingredients and whip up a batch of these delicious holiday treats today!

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