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Gingerbread Cookie Bars Recipe

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Ingredients

Scale
  • 2¼ cups all-purpose flour
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¾ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • ⅓ cup unsulfured molasses
  • 1 large egg
  • 2 tsp vanilla extract
  • Vanilla buttercream:
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream
  • Pinch salt

Instructions

  • 1. Preheat oven 350°F. Line 9×13-inch pan with parchment, spray sides. Whisk flour, ginger, cinnamon, baking soda, salt, cloves, nutmeg in bowl.
  • 2. Beat butter, brown sugar, granulated sugar 2 mins until fluffy. Add molasses, egg, vanilla – beat until smooth. Add dry ingredients, mix just combined.
  • 3. Spread dough evenly in pan (wet hands help). Bake 18-22 mins until edges golden, center set. Cool completely in pan.
  • 4. Beat butter, powdered sugar, vanilla, salt until smooth. Add cream 1 tbsp at a time for spreadable consistency. Frost cooled bars, cut into squares.

Notes

  • Molasses essential for authentic flavor – not blackstrap (too bitter).
  • Underbake slightly for chewy centers.
  • Brown sugar ratio creates crackly tops.
  • Freeze frosted bars up to 2 months wrapped tightly.
  • Add festive sprinkles or candied ginger for holidays.

Nutrition

Keywords: gingerbread cookie bars, soft gingerbread bars, molasses cookie bars, holiday cookie bars

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