Chewy Gingerbread Bars with Cream Cheese Frosting are the ultimate holiday dessert. These soft and flavorful bars are infused with warm spices like ginger, cinnamon, and cloves, making them the perfect treat for chilly days.
The tangy cream cheese frosting adds a rich contrast to the spicy gingerbread, creating a balanced and irresistible dessert. These bars are easy to make and ideal for holiday parties, potlucks, or just a sweet treat to enjoy at home.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking pan (9×13-inch)
- Parchment paper (optional for easy removal)
- Cooling rack
- Spatula or knife for frosting
Ingredients
For the Gingerbread Bars:
2 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1/2 cup molasses
1/2 cup milk
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (as needed for consistency)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Make the Gingerbread Batter: In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses and milk.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the Bars: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a cooling rack.
- Prepare the Cream Cheese Frosting: While the bars cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined. If the frosting is too thick, add 1-2 tbsp milk to reach your desired consistency.
- Frost the Bars: Once the gingerbread bars have cooled, spread a generous layer of cream cheese frosting over the top.
- Serve: Cut the bars into squares and serve.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Nutrition (Per Bar)
Calories: 250
Protein: 3g
Carbohydrates: 35g
Fat: 12g
Sugar: 25g
Expert Tips
Spice It Up: Feel free to adjust the spices in the gingerbread batter according to your taste. You can increase the ginger for a spicier flavor or add nutmeg for an extra warmth.
Frosting Variations: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar or substitute half with a bit of honey for a more natural sweetness.
Storage: These gingerbread bars stay fresh for several days, making them perfect for make-ahead holiday desserts.
FAQs
Can I make these bars ahead of time?
Yes, the gingerbread bars can be made ahead and stored at room temperature for up to 3 days. Wait to frost them until just before serving for the best texture.
Can I freeze these bars?
Yes, you can freeze the gingerbread bars before frosting them. Wrap the cooled bars tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before frosting and serving.
Can I use a different frosting?
Yes, you can use buttercream frosting, whipped cream, or even a simple glaze if you prefer.
Storing & Reheating
Room Temperature: Store the bars in an airtight container for up to 3 days at room temperature.
Refrigerator: To keep the frosting fresh, store in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Freeze the un-frosted bars for up to 2 months. Thaw before frosting and serving.
Substitutions & Variations
Gluten-Free: Use a gluten-free flour blend to make these bars gluten-free.
Dairy-Free: Swap the cream cheese and butter in the frosting with dairy-free alternatives like vegan cream cheese and margarine.
Spicy Variation: Add chopped crystallized ginger to the batter for an extra zing!
Chewy Gingerbread Bars with Cream Cheese Frosting
Ingredients
Equipment
Method
- **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper for easy removal.
- **Prepare the Dry Ingredients:** In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- **Make the Gingerbread Batter:** In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses and milk.
- **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- **Bake the Bars:** Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a cooling rack.
- **Prepare the Cream Cheese Frosting:** While the bars cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined. If the frosting is too thick, add 1-2 tbsp milk to reach your desired consistency.
- **Frost the Bars:** Once the gingerbread bars have cooled, spread a generous layer of cream cheese frosting over the top.
- **Serve:** Cut the bars into squares and serve.
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