Gingerbread Cookie Bars
The holidays are just around the corner. Can you believe Monday marks December 1st?! I can’t. Where on earth did this year go?!
One of my favorite holiday cookies are Gingerbread Cookies. They are wonderful! While it is fun to gobble up little gingerbread men, sometimes it can be tedious as far as work and time is concerned.
My cute friends over at Six Sisters’ Stuff just released their lasted cookbook, 12 Days of Christmas with Six Sisters’ Stuff. That is where this gem of a recipe is found. All the amazing flavor and frosting of gingerbread cookies, but only a fraction of the work. Sign me up!
I grew up with these cute girls. Elyse, one of the six sisters’, has been one of my best friends since elementary school. I can attest to their creativity and delicious recipes! Thats why I know you will love this cookbook! It is a perfect showcase of that creativity and their tasty treats. Their cookbook focus on the theme of 12… 12 Christmas Cookie Recipes… 12 holiday traditions… 12 dinners… and a bunch of other amazing things that all add up to 144 wonderful and easy Christmas themed ideas, gifts and recipes! It is the perfect cookbook to add to your holiday collection.
This recipe was phenomenal! These Gingerbread Cookie Bars would make fabulous neighbor treats or a great holiday dessert for any get together! Simplify at least one recipe this season and give this one a try!
- ½ cup butter, melted
- ¾ cup sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- ⅓ cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 8 ounces cream cheese
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F.
- Grease a 9×13″ baking pan and set aside.
- In a large bowl, cream butter, sugar, brown sugar, vanilla, and molasses.
- Add egg and stir until completely incorporated.
- Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. Press dough evenly into the bottom of greased pan.
- Bake at 350 degrees F for 15-20 minutes and let cool. Do not over cook.
- Cream butter and cream cheese together in a large mixing bowl. Add powdered sugar and vanilla and beat until smooth and cream.
- Frost the tops of cooled Gingerbread Cookie Bars.
- Cut into squares and serve.
- I garnish the tops of mine with a little nutmeg.
Emily @ Life on Food
These bars with the cream cheese frosting is way better than just the plain old cookies in my mind. Love this!
Averie @ Averie Cooks
Gingerbread is my thing!!! Last year I made some gingerbread bars but didn't add frosting like you did....what was I thinking! :) Love these, Nikki! Pinned :)
Thank you so much for all the wonderful recipes you share. This one sounds delicious. I'm looking forward to trying it. God Bless you :-}
Lisa c parsons
Ground cloves or whole cloves?
Chef in Training
Do these freeze well?
Yummy. Thank you.
L.O.V.E. This recipe!! The cookie bar is crunchy yet soft, and the icing is just sweet enough. Will be following more of your recipes!
Just made these! They are really good. It is the first recipe I've made out of your Christmas book. I bought it yesterday at Barnes and Noble. It was an impulse buy and I love it!!
How would you recommend storing them once they are frosted? Fridge or counter?
Had to try these ginger bread Cookie bar.
They are so good I added a little orange rind and juice to the icing it was great.
Thanks for the recipe
Hi- Great recipe! I accidentally made them in a smaller baking dish- 8x8 so they are higher and bigger, but still great!
I just thought I'd leave a comment for fellow comment-readers (like me!) with my experience. Just whipped up two batches of these this morning for our annual church bake sale. There is absolutely nothing wrong with this recipe. It's really easy to throw together and is made with basic ingredients. It baked up beautifully and in the exact time the recipe dictated. My one critique is - make it according to the recipe if you really love super sweet desserts. Like really really sweet. If I ever make these again, I'd probably use less sugar in the bars. I'd probably increase the spices, they really could have used that to cut through some of the sweetness the frosting brings to the dish. I'd probably halve the frosting as well because the recipe yields a super thick layer that made them so rich that they were good, but not as enjoyable as they could have been. I felt like the amount and sweetness of the frosting detracted from the ginger-bread-ness. I'm a ginger fanatic so I was thrilled when I saw this recipe but am less than thrilled with the results. Gingerbread has so many complex and amazing flavors. The molasses, cinnamon, ginger, cloves and nutmeg. That's what makes gingerbread special. The frosting just totally over-powered those flavors (for me anyway.) So as mentioned, great recipe - just prepare yourself for massive sweetness!
Anna Marie Tang
I've been collecting your recipes for some time now as they always look so temptingly good! At the last minute tonight I decided to make these, and well, we are rapidly consuming them (or should I say inhaling??) Every year I make about 500 cookies for the family Christmas parties using tried and true recipes. Needless to say, this one makes the cut for this year's festivities. Thanks for sharing??
I made these last year and they were insanely good! I want to make them again, I'm currently living in France and know that my French coworkers will just love these. The party is in 2 days. Do you think it is alright to make them 2 days in advance? If so, store in fridge? Thanks!
These turned out great! How do you recommend storing them when they are done?
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