Intro
Hi, I’m Dulcia. I love easy, spiced bakes that feel like a warm hug. These Gingerbread Bars with Cream Cheese Frosting are one of my go-to holiday treats. They come together in a 9×13 pan, bake in about 20-22 minutes, and get a quick, tangy cream cheese frosting while they cool.
Origins
Gingerbread has deep roots in many cultures, from European spice cakes to decorated cookies. If you want a quick overview, see the gingerbread article on Wikipedia (https://en.wikipedia.org/wiki/Gingerbread). I take inspiration from classic gingerbread flavors and make them simple and snackable.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Line a 9×13-inch pan or glass dish with foil or parchment paper and lightly spray with nonstick cooking spray. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the egg, vanilla extract, and molasses. Whip the mixture for 1-2 minutes until it turns a light brown color.
- Add the cinnamon, cloves, nutmeg, ground ginger, salt, flour, and baking soda. Mix until the dry ingredients are just combined.
- Press the dough evenly into the prepared pan. Bake for 20-22 minutes or until the edges start to barely brown.
- Remove from the oven and allow the bars to cool completely in the pan.
- For the frosting, whip the cream cheese, butter, powdered sugar, and vanilla extract together until smooth.
- Once the gingerbread bars are cool, spread the frosting evenly on top. Cut into squares and serve immediately, or store in an airtight container in the fridge.
Gingerbread Bars with Cream Cheese Frosting
- Total Time: 35-37 mins
- Yield: About 24 bars (9×13-inch pan) 1x
Description
Soft gingerbread bars topped with tangy cream cheese frosting.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- For the frosting:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325?F (165?C) and line a 9×13-inch pan with foil or parchment; spray lightly with nonstick cooking spray.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the egg, vanilla extract, and molasses and whip 1?2 minutes until the mixture is a light brown color.
- Add the cinnamon, cloves, nutmeg, ground ginger, salt, flour, and baking soda and mix until the dry ingredients are just combined.
- Press the dough evenly into the prepared pan and bake 20?22 minutes or until the edges start to barely brown.
- Remove from the oven and allow the bars to cool completely in the pan.
- For the frosting, whip the cream cheese, butter, powdered sugar, and vanilla extract together until smooth.
- Once the gingerbread bars are cool, spread the frosting evenly on top, cut into squares, and serve immediately or store in an airtight container in the fridge.
- Prep Time: 15 mins
- Cook Time: 20-22 mins
Tips
- Use room temperature butter and cream cheese for a smooth frosting.
- Press the dough evenly so baking is uniform. A rubber spatula helps.
- If you like a stronger molasses flavor, add an extra tablespoon of molasses.
- For food safety and storage guidance, check the USDA food safety site (https://www.usda.gov/food-safety).
Variations
- Add chopped pecans or walnuts on top before frosting for crunch.
- Swirl a bit of salted caramel on the frosting for contrast.
- For a lighter icing, reduce powdered sugar and add a teaspoon of milk until spreadable.
If you like cream cheese-based desserts, you may enjoy my related recipes: Philadelphia cheesecake filling tips (https://www.dulciarecipes.com/philadelphia-cheesecake-filling/) and a cream cheese twist on another favorite (https://www.dulciarecipes.com/cinnamon-roll-cheesecake/). My homepage has more ideas (https://www.dulciarecipes.com/).
FAQ
Q: Can I make these ahead of time?
A: Yes. Bake and frost, then store in the fridge in an airtight container for up to 4 days.
Q: Can I freeze them?
A: Freeze unfrosted bars for up to 2 months. Thaw, then frost before serving.
Q: Can I use dark molasses instead of regular?
A: Yes. Dark molasses will deepen the flavor and make the bars slightly richer.
Conclusion
These Gingerbread Bars with Cream Cheese Frosting are one of my favorite quick holiday bakes. They hit the balance of warm spices and tangy frosting without fuss. I hope you enjoy them as much as I do. Happy baking!