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Gingerbread Cookie Bars

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Gingerbread Cookie Bars are a chewy, spiced treat that captures the flavors of classic gingerbread cookies in an easy-to-make bar form. Perfect for the holidays, these bars are topped with a creamy frosting and a sprinkle of festive decorations.

Ingredients

Scale
  • For the Bars:
    • 2 ½ cups all-purpose flour
    • 2 teaspoons ground ginger
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter, softened
    • ¾ cup brown sugar, packed
    • 1 large egg
    • ½ cup molasses
    • 1 teaspoon vanilla extract
  • For the Frosting:
    • 1 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 2–3 tablespoons milk or heavy cream
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • Optional Garnish:
    • Holiday sprinkles
    • Crushed gingerbread cookies

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until smooth.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Bake the Bars:
    • Spread the dough evenly into the prepared pan. Bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
  6. Prepare the Frosting:
    • In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract, milk or heavy cream, and a pinch of salt, beating until the frosting is fluffy and spreadable.
  7. Frost and Decorate:
    • Spread the frosting evenly over the cooled gingerbread bars. Top with holiday sprinkles or crushed gingerbread cookies for a festive touch.
  8. Serve:
    • Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.

Notes

  • For a citrusy twist, add 1 teaspoon of orange zest to the dough or frosting.
  • Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Double the recipe and use a larger pan for larger gatherings.

Find it online: https://ukfinda.com/gingerbread-cookie-bars/