Gingerbread Cookie Bars

• จำนวนที่เสิร์ฟ: 18 servings
• เวลาทำ: 20 minutes
• เวลารวม: 2 hours 15 minutes

ส่วนผสม

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

1 and 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves (reduce to 1/8 teaspoon)

1/4 teaspoon ground nutmeg

small pinch of ground black pepper

1/4 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, melted

1/2 cup (100g) packed light or dark brown sugar (I recommend dark)

1/2 cup (100g) granulated sugar

1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; I prefer Grandma’s brand)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

6 ounces (170g) full-fat brick cream cheese, softened to room temperature

2 Tablespoons (28g) unsalted butter, softened to room temperature

1 and 1/2 cups (180g) confectioners’ sugar

1 teaspoon pure vanilla extract

small pinch each of ground ginger, cinnamon, & allspice

optional for garnish: sprinkles

วิธีทำ

Preheat the oven to 350°F (177°C). Adjust oven rack to the center rack position. Line a 9×13-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.

Make the cookie bars

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 the butter mixture into the flour mixture and mix with a large spoon or silicone spatula until no traces of flour remain. The dough will be thick and shiny. Transfer the dough to the prepared baking pan and press it into a smooth, even layer. It may not seem like enough dough, and it will be a thin layer—that’s OK.

Bake for 23–26 minutes or until the top is set but still looks quite soft and a toothpick inserted in the center comes out mostly clean with only a few moist crumbs. Err on the side of under-baking. Bars puff up in the oven, but settle and firm up as they cool. Allow the bars to cool in the pan set on a cooling rack for at least 1 hour.

Make the frosting

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until completely combined and creamy. Taste and beat in a pinch of salt if the frosting is too sweet. 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.

Lift the bars out of the pan by gripping the parchment paper overhang; transfer to a cutting board 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.

หมายเหตุ

Adj for high altitude

12/27/25 Made in VT and reduced cloves to 1/8 teaspoons, added 1 tablespoon extra flour for humidity, don’t bake as long if using a brown or dark pan. Very good.