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Soft Gingerbread Cookie Bars

Tender and spiced Soft Gingerbread Cookie Bars filled with ginger, cinnamon, and molasses, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Holiday
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookie Bars
  • 3/4 cup melted butter For the cookie base
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ginger
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
For the Buttercream Frosting
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
For the Cream Cheese Frosting
  • 6 oz. cream cheese
  • 1/4 cup melted butter
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
  2. In a large bowl, whisk together melted butter, brown sugar, and sugar until smooth.
  3. Beat in the egg and molasses until well combined.
  4. In a separate bowl, sift together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cool completely before frosting.
Buttercream Frosting
  1. Beat butter, milk, and vanilla extract until creamy.
  2. Gradually add powdered sugar and beat until smooth and fluffy.
  3. Spread over cooled bars.
Cream Cheese Frosting
  1. Beat cream cheese and melted butter until smooth.
  2. Add powdered sugar, milk, and vanilla extract and beat until creamy.
  3. Spread over cooled bars.

Notes

To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen, wrapped tightly to maintain freshness.