gingerbread cookie bars

Looking for an easy gingerbread dessert recipe? This Caramel-Gingerbread Cookie Bars Recipe from Delish.com is the best.

Caramel-Gingerbread Cookie Bars

c. unsalted butter, softened

c. brown sugar

molasses

c. all-purpose flour

ginger

cinnamon

nutmeg

cloves

baking soda

kosher salt

c. unsalted butter,

c. sugar

tbsp. Caramel

Sprinkles

These Gingerbread Cookie Bars are incredibly soft and chewy. These are a great alternative to making individual gingerbread men. I immediately fell in love with these. They are great by themselves with a little dusting of powdered sugar or with cream cheese frosting on top.

Gingerbread Cookie Bars

butter, melted

sugar

brown sugar

vanilla extract

all-purpose flour

salt

butter, softened

(8 ounce) package cream cheese, softened

lb (3 3/4 cups) powdered sugar

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray and set aside.

In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.

Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes; do not overbake! Cool in a pan with a wire rack.

When bars have cooled, frost with cream cheese frosting or dust lightly with powdered sugar. They are delicious with nothing on them! Cut into squares and serve.

For the frosting: Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat it on high until fluffy.

These soft and chewy gingerbread cookie bars are so easy to make—no dough chilling, no dough rolling, and no cookie cutters required! They're delicious plain, or topped with spiced cream cheese frosting. Careful not to over-bake these; they'll still feel and look quite soft on top, but the bars set as they cool.

2 and 1/4 cups (281 grams) all-purpose flour

allspice

black pepper

(12 Tbsp; 170 grams) unsalted butter, melted

(100 grams) packed light or dark brown sugar (I recommend dark)

(100 grams) granulated sugar

(80 milliliters) unsulphured

egg,

Tablespoons (28 grams) unsalted butter, softened to room temperature

each of ground ginger, cinnamon, & allspice

Preheat the oven to 350°F (177°C). Adjust oven rack to the center rack position. Line the bottom and sides of a 9&#215;13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

Whisk the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses together until no lumps remain. Whisk in the egg and vanilla. Pour this into the flour mixture and mix together  with a large spoon or silicone spatula. Be sure to mix until no lumps of flour remain. The dough will be very thick and shiny.

Transfer dough to the prepared baking pan and press/smooth into an even layer. It may not seem like enough dough, and it will be a thin layer; that&#8217;s ok.

Bake for 23–26 minutes or until the top is set, but still look quite soft, and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs. Do not over-bake. Bars puff up in the oven, but settle as they cool.

Allow the bars to cool in the pan set on a wire rack for at least 1 hour.

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add confectioners&#8217; sugar, ginger, cinnamon, and allspice, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if desired.

Spread the frosting on the cooled bars. Top with sprinkles, if desired. To help set the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy. Use the overhanging parchment to lift the bars out of the pan, and cut into squares.

Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain gingerbread cookie bars at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Another great recipe! I added some chopped up candied ginger to the batter. I used vanilla spiced frosting since they need to sit out at a potluck. Absolutely delicious!

Was looking for something different and these hit the spot. Faster than cookies. Delicious!

Words fail me - these are amazing! I love the flavor, the texture &amp; they are so easy to make! These are going to be made more often than just at Christmas!

So good! A nice amount of spice and so chewy. I made a cinnamon glaze instead of frosting and it was delicious!

These bars are so good! Pretty spicy and sweet, with great texture.
I am very torn on what to frost them with though - I so wish I could do the cream cheese frosting as suggested (sounds delicious!), but these are going to sit out at room temp so I don’t feel comfortable with the option…

After seeing the rave reviews I had to make a batch.  They are definitely a home run!  And I’m not even a big fan of gingerbread.  Thanks, Sally!

These are so freakin’ delicious and easy! I sprinkled a little decorative sugar on before baking since I opted not to frost with the cream cheese frosting. Perfection! Thanks Sally!

Definitely a 5 star recipe!  They are outrageously good!  Since they have such a WOW factor, I will save this recipe and will be making them again!

These are really good and easier than the cookies! I’m a huge gingerbread fan and will be making again. I’m not sure what I did wrong with the frosting but it never hardened. They still tasted great but would have liked the topping to be harder. Thank you

So yummy. The flavor and spices of these gingerbread bars are perfection. They are so soft and chewy and they really do taste like gingerbread brownies!!!

This recipe turned out great … everyone loved them

So glad to have found this recipe! I made them with a 1:1 gluten free flour (Better Better) and they turned out perfect! I usually let my gf batters sit for 15-30 minutes, to hydrate the flour. My spouse was excited to finally be able to share in our gingerbread tradition this Christmas.

My sister said this was the best thing I have ever made!!  Definitely a keeper.

So simple and yummy. I was a little concerned I underbaked them because they are so dense but it didn't seem to matter. They are really good. Another cookie in my holiday baking rotation. Not too many cookies are "do again-ers" but this one definitely is.

These bars disappeared very quickly!  Thanks for another great recipe Sally!!

Rather disappointed. Followed the recipe exactly and whilst the flavour was lovely the texture was more like stale cake.

This has become one of my favorite recipes, getting ready to make another batch!  A must have for the holiday season!!

This moist and flavorful gingerbread brownies recipe will become a new holiday staple! This recipe is easy, filled with the gingerbread flavor you love, and of course, chocolate.

Gingerbread Brownies

sugar,

unsalted butter, softened

brown sugar, packed

molasses (dark)

eggs

vanilla extract (see notes)

baking powder

white chocolate chips (see notes)

Preheat your oven to 350 F. Spray a...

Preheat your oven to 350 F. Spray a 9x13-inch baking pan with nonstick spray or brush with melted butter. Line with parchment paper and set aside.

In a medium mixing bowl, sift together the...

In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl or the bowl...

In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat together the butter and sugar until just combined. Stir in the molasses and extract.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing to incorporate and scraping the sides of the bowl after each addition.

Add the flour mixture in 3 batches, mixing...

Add the flour mixture in 3 batches, mixing on low until just incorporated. A streak or two of flour is fine.

Using a rubber spatula (whatever you're using to...

Using a rubber spatula (whatever you're using to scrape the bowl), fold in the chocolate chips and chopped crystallized ginger.

Pour the mixture into your prepared baking pan...

Pour the mixture into your prepared baking pan and press into an even layer.

Bake for 30 minutes until a tester inserted...

Bake for 30 minutes until a tester inserted in the center comes out clean. A moist crumb or two is fine.

Allow the brownies to cool completely before slicing....

Allow the brownies to cool completely before slicing. Cooling overnight, if possible, allows for maximum flavor development.

Cut the brownies into 24 portions by dividing...

Cut the brownies into 24 portions by dividing the short end into 4 equal rows and the long side into 6 equal columns.

Dust the brownies with powdered sugar just before...

Dust the brownies with powdered sugar just before serving, if desired. Enjoy!

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Top 5 gingerbread cookie bars recipes from across the web

The most viewed gingerbread cookie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caramel-Gingerbread Cookie Bars

Gingerbread Cookie Bars

Gingerbread Cookie Bars

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The most viewed gingerbread cookie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine