Imagine sinking your teeth into a soft, spicy gingerbread bar topped with the most heavenly cream cheese frosting – a dessert that captures the essence of holiday warmth in every single bite! These irresistible gingerbread bars are not just a treat; they're a festive experience that will transport you straight to a cozy winter wonderland. Whether you're looking to impress your family, wow your friends at a holiday gathering, or simply treat yourself to a moment of pure culinary joy, these bars are about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add molasses and eggs to the butter mixture, beating until well combined and smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
- In a separate bowl, whisk together flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt to create the dry ingredient mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This will take approximately 1 hour.
- For the cream cheese frosting, beat softened cream cheese in a medium bowl until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese, beating until light and fluffy.
- Once the gingerbread bars are completely cool, use the parchment paper to lift the bars out of the pan.
- Spread the cream cheese frosting evenly over the top of the cooled bars.
- Cut into 16 equal squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the bars tender and soft.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting the bars a breeze – no stuck edges!
- Spice Intensity: Feel free to adjust the spices to your taste. Love more ginger? Add an extra 1/2 teaspoon for a bolder flavor.
- Frosting Perfection: Ensure the bars are completely cool before frosting to prevent the cream cheese from melting.
- Make Ahead: These bars actually taste even better the next day, as the spices have time to meld and develop a deeper flavor.
- Storage Tip: Keep refrigerated, and they'll stay fresh and delicious for up to 5 days – if they last that long!
Nutrition Facts
Calories: 265kcal
Carbohydrates: 40g
Protein: 4g
Fat: 17g
Saturated Fat: 11g
Cholesterol: 64mg
