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Squares of soft gingerbread bars with thick swirls of cream cheese frosting and a dusting of cinnamon on a white platter

Gingerbread Bars with Cream Cheese Frosting

Soft and chewy gingerbread cookie bars made with molasses and warm spices, topped with fluffy cinnamon cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling 1 hour
Total Time 1 hour 40 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Gingerbread bars
  • 3/4 cup unsalted butter melted and slightly cooled (170 g)
  • 1 cup brown sugar packed (200 g)
  • 1/2 cup unsulphured molasses not blackstrap (120 ml)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour spooned and leveled (345 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
Cream cheese frosting
  • 6 ounces cream cheese softened (170 g)
  • 1/4 cup unsalted butter softened (57 g)
  • 2 cups powdered sugar (240 g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon plus more for dusting

Method
 

Gingerbread bars
  1. Heat the oven to 350°F (175°C). Line a 9 by 13-inch metal pan with parchment, leaving an overhang, and grease lightly.
  2. Whisk the melted butter, brown sugar and molasses in a large bowl until smooth. Whisk in the egg, egg yolk and vanilla.
  3. Add the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg and stir just until combined.
  4. Press the dough evenly into the pan.
  5. Bake for 18 to 22 minutes, until the edges are set and the center looks just set.
  6. Cool completely in the pan on a rack, at least 1 hour.
Frosting
  1. Beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla and cinnamon until fluffy.
  2. Spread over the cooled bars, dust with cinnamon, lift out and cut into 24 squares.

Notes

Storage: Refrigerate frosted bars covered for up to 5 days. Freeze unfrosted bars for up to 3 months.
Molasses: Use regular or mild unsulphured molasses, not blackstrap.
Nutrition is an estimate per bar.