Soft Gingerbread Cookie Bars

Frosted gingerbread cookie bars cut into squares on parchment paper.

4.86 from 7 votes

Soft Gingerbread Cookie Bars

All the flavor of your favorite gingerbread cookie, in bar form! These soft gingerbread cookie bars are quick to make---no refrigeration or rolling necessary!

Prep Time15

Cook Time18

cooling30

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 344kcal

Author: Brandy Nelson

Ingredients

¾ cup melted butter (1 ½ sticks)
¾ cup brown sugar
¼ cup sugar
1 egg room temperature
½ cup molasses
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 Tbsp. ginger
1 Tbsp. cinnamon
½ tsp. nutmeg
½ teaspoon ground cloves

Buttercream Frosting Option

½ cup butter room temperature
¼ cup milk
1 teaspoon vanilla extract
3 cups powdered sugar sifted

Cream Cheese Frosting Option

6 oz. cream cheese softened
¼ cup melted butter
2 cups powdered sugar
2 Tbsp. milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.
Mix melted butter and sugar until smooth. Mix in egg and molasses.
Combine dry ingredients together in a separate bowl.
Add dry ingredients, 1 cup at a time, to the wet ingredients until completely mixed.
Transfer dough to a greased 9"x13" baking dish.
Sprinkle dough with small amount of flour to keep your hands from sticking as you press the dough into the pan. Continue to press until entire pan is evenly covered.
Bake at 350 degrees for 16-20 minutes. Edges should be set, but the center will still be soft.
Allow to cool completely.
While cookie bars cool, make frosting.
Beat frosting ingredients together until smooth. Add an additional teaspoon or so of milk if the frosting isn't the desired spreadable consistence that you are looking for. Spread over cooled cookie bars. Add sprinkles if desired.

Video

Notes

Note: if you use salted butter, no additional salt is necessary in this recipe (other than the ½ teaspoon listed). If you use unsalted butter, add an additional½ teaspoon of salt to the recipe. I always use salted butter and only use unsalted butter when I buy it on accident.

Nutrition