I first shared this recipe on The Recipe Critic where I am a contributor. These soft and chewy Gingerbread Sugar Cookie Bars are the perfect easy festive treat to make this Christmas.
Gingerbread Sugar Cookie Bars
PIN TO YOUR CHRISTMAS RECIPES BOARD TO SAVE IT!
FOLLOW GARNISH & GLAZE ON PINTEREST FOR MORE GREAT RECIPES!
THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE POLICY.
What could be better than classic gingerbread cookies? Try these Gingerbread Sugar Cookie Bars — thick, chewy, and finished with a generous layer of cream cheese frosting. They come together quickly, require no decorating skills, and make a wonderful holiday treat to share. These bars are easier and faster than cutting out gingerbread men, and just as festive.
How to Make Gingerbread Sugar Cookie Bars
Start by making the dough. Whisk together the dry ingredients so the spices and leavening are evenly distributed. In a mixer, combine the melted, cooled butter with granulated and brown sugars and molasses, then add the egg and vanilla. Gradually mix in the dry ingredients until just combined.
Press the dough evenly into a prepared 9×13-inch pan (lined with parchment or greased) and bake at 350°F (175°C) for 15–17 minutes. Transfer the pan to a cooling rack and allow the bars to cool completely before frosting. Finish with a thick layer of cream cheese frosting and a sprinkle of festive decorations.
How to Make the Perfect Cream Cheese Frosting
For a smooth, lump-free frosting, let the butter and cream cheese sit at room temperature for 20–40 minutes depending on your kitchen temperature. Beat them together in a stand mixer fitted with the paddle attachment until creamy and smooth. Sift in the powdered sugar and mix on low to avoid a cloud of sugar, then increase speed and beat until fully incorporated. Stir in vanilla. If the frosting needs to be thicker, add a little more powdered sugar and beat until you reach the desired consistency.
Tips to Keep Frosting White
Cream cheese and butter naturally have a slight yellow tint. To neutralize it and achieve a whiter frosting, add the tiniest touch of purple or navy gel food coloring — a toothpick tip dipped in dye is usually enough. Mix until the shade evens out, adding a hair more if needed.
Storage
Because the frosting contains cream cheese, store the bars in an airtight container in the refrigerator. They keep well for several days chilled and can be served cold or brought close to room temperature before serving.
MORE HOLIDAY TREATS YOU’LL ENJOY
- Chocolate Peppermint Blossoms
- Homemade Christmas Caramels
- White Chocolate Dipped Gingersnaps
- Chocolate Peppermint Bundt Cake
- White Chocolate Cranberry Oatmeal Cookies
TOOLS USED TO MAKE THESE SUGAR COOKIE BARS
9×13 Inch Metal Baking Pan with Lid – A sturdy pan makes baking and storing these bars easy and convenient.
Stand Mixer – A mixer with a paddle attachment speeds up mixing the dough and frosting, giving consistent results.
Measuring Cups and Spoons – Accurate measurements help ensure the right texture and flavor.
Print Recipe
Gingerbread Sugar Cookie Bars
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup butter, melted, cooled
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup molasses (unsulphered)
- 1 egg
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- purple or navy food coloring (optional)
- sprinkles
Instructions
For the dough:
-
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
-
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
-
In a mixer bowl, combine the melted, cooled butter with granulated sugar, brown sugar, and molasses. Add the egg and vanilla and mix until smooth.
-
Add the dry ingredients gradually and mix until combined. Spread the dough evenly in the prepared pan and bake 15–17 minutes. Remove to a cooling rack and cool completely before frosting.
For the frosting:
-
Beat the softened butter and cream cheese in a stand mixer until smooth and lump-free. Gradually add the sifted powdered sugar on low speed, then increase speed and beat until silky. Mix in the vanilla. If desired, add the tiniest amount of purple or navy food coloring to neutralize any yellow tint and make the frosting appear whiter.
-
Spread the frosting over the cooled bars, add sprinkles if you like, and store the finished bars covered in the refrigerator.