Can I make Gingerbread Cookie Bars ahead of time?

Absolutely! You can bake these bars a day or two in advance. Just store them in an airtight container until you are ready to frost and serve. This makes them an excellent option for busy holiday preparations!

What should I do if my bars are too dry?

If your bars turn out dry, make sure you are measuring the flour correctly. Next time, try underbaking them slightly and check for doneness with a toothpick. This ensures a moist texture.

Is there a way to fix runny frosting?

Yes! If your frosting is too runny, add more confectioners' sugar a little at a time until you reach your desired thickness. Mixing on a low setting will help incorporate the sugar without making a mess.

Gingerbread Cookie Bars Recipe for Cozy Baking

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Gingerbread Cookie Bars

Recipe by Juniper Hollis

Deliciously spiced Gingerbread Cookie Bars that are easy to make and perfect for any occasion.

Total Time41 minutes
Yield12 servings 1x
DietVegetarian

Ingredients

Scale

2 and 1/4 cups (281g) all-purpose flour
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Small pinch of ground black pepper
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar (dark recommended)
1/2 cup (100g) granulated sugar
1/3 cup (113g/80ml) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 ounces (170g) full-fat brick cream cheese, softened
2 Tablespoons (28g) unsalted butter, softened
1 and 1/2 cups (180g) confectioners’ sugar
1 teaspoon pure vanilla extract
Small pinch each of ground ginger, cinnamon, & allspice (optional)
Optional for garnish: sprinkles

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Instructions

Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together flour, baking soda, spices, and salt.
In another bowl, mix melted butter, brown sugar, granulated sugar, and molasses until smooth. Whisk in egg and vanilla.
Combine wet and dry ingredients, mixing until no dry flour remains.
Transfer dough to the baking pan and press into an even layer.
Bake for 23–26 minutes until the top is just set.
Let cool in the pan for at least 1 hour.
Beat cream cheese and butter until smooth, then mix in confectioners’ sugar and spices.
Spread frosting over cooled bars and refrigerate for 30 minutes before slicing.
Store leftovers covered in the refrigerator for up to 5 days.

Notes

Perfect as a snack or dessert. Feel free to add nuts or chocolate chips for extra flavor.

Prep Time: 15 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

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