Simple Gingerbread Bars with Cream Cheese Frosting


I love the smell of gingerbread. Next to cinnamon it is the smell that makes me think of Christmas. I love gingerbread cookies, muffins, pancakes, you name it I will eat it! But, things have been so busy lately that I haven’t even had time to make cookies. I am hoping to spend some time this weekend getting lots made. But, until then these bar cookies are super easy to make and I can get a batch together to share in no time.

Verdict:

These let you have all the gingerbread goodness in a chewy thick bar. The cream cheese frosting is sweet against the savory goodness of the bars. Cut the bars into small pieces to share. Refrigerate any leftovers.

Tip: If you don’t have a 9 x 15 pan I would halve the recipe for a 9 x 9 pan. It is too much for a 9 x 13 pan. The bars are really thick and dense if you use the 9 x 13.

  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 cups butter, melted
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups flour
  • 1 tablespoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves

Cream Cheese Frosting:

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar (icing sugar)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • dash of salt

Directions:

  1. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with non-stick spray or butter and flour.
  2. Beat the melted butter, sugar, and molasses in a large bowl until well combined.
  3. Add the eggs and continue beating until smooth.
  4. Place the dry ingredients in the bowl and beat until just combined and smooth.
  5. Pour mixture into prepared pan and bake for 15 to 20 minutes. Be careful not to over bake. Use a knife in the center of the pan to check for doneness. If the knife comes out clean the cake is done. Remove from oven and allow to cool completely.
  6. After gingerbread has cooled mix all frosting ingredients in a bowl. Beat until smooth. If mixture is too thick add a bit of milk. If it is too thin add a bit of powdered sugar to thicken.
  7. Spread the frosting over the gingerbread and refrigerate for one hour to set.

 

 

14 Comments Add yours

  1. tidalscribe says:

    They sound delicious.

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Like

  2. Erika Kind says:

    Perfect for the holiday season.

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

      1. Erika Kind says:

        You are welcome, Marci😊

        Like

  3. What I wouldn’t give for a piece of cake with my morning cuppa joe. 🍁🍂🌾☕️

    Like

  4. I love gingerbread, Marci. A lovely share.

    Like

  5. Danice G says:

    Oh those look so delicious! I love gingerbread and cream cheese. What a perfect palette !

    Like

  6. CarolCooks2 says:

    One of my favourites I love ginger cake 🙂 x

    Like

  7. This evening was a church gathering of a class I attend. The desert was pumpkin cake with icing. Perfect to my taste. Moms can cook.

    Liked by 1 person

    1. koolaidmoms says:

      Yum!

      Liked by 1 person

  8. It looks a little like carrot cake and I LOVE carrot cake. I bet this is so good. Never thought about cream cheese frosting on gingerbread. Thank you for the yummy recipe.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! I love carrot cake too (no raisins though!).

      Liked by 1 person

  9. Another good one to add to my list!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.