The holidays are NUTS, right? Between the shopping, the wrapping, and trying to remember everyone’s name at the family gathering… baking can feel like just another chore. But trust me, these Gingerbread Bars are about to become your new favorite holiday shortcut! They’re seriously the easiest thing ever, and that creamy frosting? Forget about it! Everyone goes wild for it.
I started making these a few years ago when I was volunteered (yes, *volunteered*) to bring dessert for like, a million people. I needed something quick, easy, and that wouldn’t leave me chained to the oven all day. And these Gingerbread Bars? They were a total hit! Now, it’s not officially the holidays until I’ve whipped up a batch (or three!).
Why You’ll Love These Gingerbread Bars
Okay, so why should you even bother with these Gingerbread Bars? Let me tell you, they’re kind of magical. Here’s the deal:
Quick and Easy Gingerbread Bars
Seriously, you can whip these up faster than you can say “Happy Holidays!” The steps are super simple, and you probably already have most of the stuff in your pantry. Score!
Cream Cheese Frosting is a Crowd-Pleaser
That cream cheese frosting? It’s like a velvet cloud of deliciousness. Everyone LOVES it. Even people who claim they don’t like frosting (do those people even exist?). Trust me.
Perfectly Spiced Gingerbread Bars
These aren’t just *any* gingerbread bars. We’re talking the *perfect* blend of ginger, cinnamon, and everything nice. It’s like Christmas in every single bite!
Tender and Thick Gingerbread Bars
No one wants a dry, crumbly bar. These are thick, chewy, and oh-so-tender. They practically melt in your mouth. You’ll want to make these Gingerbread Bars all year round!
Ingredients for Gingerbread Bars
Alright, let’s talk ingredients! Nothing too fancy here, promise. But pay attention to the details, okay? It really makes a difference! You’ll need:
- 4 1/2 cups all-purpose flour – the plain stuff!
- 4 teaspoons ground ginger – don’t skimp on this, it’s GINGERbread!
- 2 teaspoons baking soda – for that perfect rise.
- 2 teaspoons ground cinnamon – adds that warm, cozy flavor.
- 1/2 teaspoon salt – just a pinch to balance the sweetness.
- 1 1/2 cups shortening – yep, shortening! It makes them tender.
- 2 cups granulated sugar – good ol’ white sugar.
- 2 large eggs – because size matters!
- 1/2 cup molasses – the *secret* ingredient for that gingerbread zing.
- 1/2 cup unsalted butter, softened – gotta be softened, not melted!
- 8 ounces cream cheese, softened – for the dreamy frosting.
- 1 teaspoon vanilla extract – pure vanilla is best!
- 3 cups powdered sugar – for that sweet, sweet frosting.
- Sprinkles – because sprinkles make everything better!
How to Prepare Gingerbread Bars
Okay, ready to get baking? Don’t be scared, it’s easier than you think! Just follow these steps, and you’ll be munching on delicious Gingerbread Bars in no time.
Getting Started: Preparing the Dough for Gingerbread Bars
First things first, crank that oven up to 350 degrees F! We need it nice and hot. Then, grab your 9×15-inch (or 9×13-inch, if that’s all you’ve got!) baking pan and line it with parchment paper. This is *super* important, trust me, unless you want to spend forever scraping baked-on gingerbread off the pan.
In a big bowl, whisk together all the dry stuff: flour, ginger, baking soda, cinnamon, and salt. Set that aside for a sec. Now, in another big bowl (or your stand mixer, if you’re fancy!), beat the shortening on low speed. Slowly add the sugar and keep beating until it’s all combined. Scrape down the sides of the bowl every now and then, just to make sure everything’s mixing evenly.
Next, beat in the eggs, one at a time, mixing after each one. Then, pour in the molasses and mix until it’s all incorporated. Mmm, that molasses smell! Finally, add the flour mixture *gradually* until it’s just combined. Don’t overmix! We don’t want tough Gingerbread Bars.
Baking the Perfect Gingerbread Bars
Alright, now for the fun part! Transfer that dough to your prepared pan and gently press it in so it’s nice and even. Pop it in the oven and bake for 18 to 24 minutes. You’ll know it’s done when the edges start to turn golden brown, and a toothpick inserted into the center comes out clean. But careful, don’t overbake them!
Once they’re done, put the pan on a wire rack to cool *completely* before frosting. I know, it’s hard to wait, but trust me, you don’t want melty frosting!
Cream Cheese Frosting for Gingerbread Bars
While the bars are cooling, let’s whip up that amazing frosting! In a bowl, beat together the softened butter, softened cream cheese, and vanilla extract until it’s smooth and creamy. Then, add the powdered sugar a little at a time, mixing until the frosting is silky smooth. If it’s too thick, add a tiny splash of milk. Too thin? Add a bit more powdered sugar.
Finishing Touches: Serving Your Gingerbread Bars
Once those Gingerbread Bars are *completely* cool (I mean it!), spread that frosting all over the top. Then, go wild with the sprinkles! Slice the bars into squares, and get ready to watch them disappear!
Tips for Success: Perfecting Your Gingerbread Bars
Want to make sure your Gingerbread Bars are totally amazing? Here are a few little tricks I’ve learned along the way!
Ensuring Even Baking for Gingerbread Bars
Ovens can be tricky, right? To make sure your Gingerbread Bars bake evenly, rotate the pan halfway through the baking time. And if you’re a serious baker, grab an oven thermometer! It’ll help you make sure your oven’s *actually* at 350 degrees F.
Achieving the Right Frosting Consistency for Gingerbread Bars
Frosting too thick? Add a tiny splash of milk or cream. Too thin? Add a bit more powdered sugar. Easy peasy! You’re looking for that “silky smooth” texture that spreads like a dream. Don’t worry if it takes a little tweaking!
Enhancing the Gingerbread Flavor of Your Bars
Want to really crank up that gingerbread flavor? Use good quality spices! Freshly ground ginger makes a HUGE difference. And for a little extra kick? Add a tiny pinch of black pepper to the batter. Trust me on this one!
Ingredient Notes and Substitutions for Gingerbread Bars
Okay, let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you just wanna try something different. Here are a few of my go-to substitutions for these Gingerbread Bars:
Shortening Substitutions for Gingerbread Bars
So, the recipe calls for shortening, but what if you’re all out? No worries! You can use melted butter instead – it’ll give the bars a slightly different flavor, but still delicious. Or, for a vegan option, try coconut oil! Just make sure it’s melted.
Molasses Options for Gingerbread Bars
Molasses is what gives gingerbread its signature flavor, but there are a couple of types. Light molasses is milder, while dark molasses is stronger and more intense. I usually go for dark, but it’s totally up to you! Just don’t skip it altogether!
Dairy-Free Cream Cheese Frosting for Gingerbread Bars
Need a dairy-free frosting? No problem! There are tons of vegan cream cheese options out there now. Just make sure it’s softened before you beat it, and follow the recipe as usual. You won’t even be able to tell the difference!
Storing and Reheating Your Gingerbread Bars
Got leftovers? (If you do, you’re stronger than I am!). Here’s how to keep those Gingerbread Bars fresh and delicious.
Proper Storage for Gingerbread Bars
The key is an airtight container! Seriously, don’t just leave them sitting out. Pop those bars in a container and stick ’em in the fridge. They’ll stay good for up to 5 days… if they last that long!
Reheating Gingerbread Bars
Okay, “reheating” might be a strong word. Honestly, these Gingerbread Bars are best served at room temperature. Just take ’em out of the fridge a little while before you want to eat them, and you’re good to go! No need to nuke ’em or anything!
Gingerbread Bars FAQs
Got questions about these Gingerbread Bars? I got you! Here are some of the most common things people ask me (besides “Can I have another one?”).
Can I make Gingerbread Bars ahead of time?
Absolutely! These are actually great to make a day or two in advance. Just bake ’em, let ’em cool completely, frost ’em, and then store them in the fridge in an airtight container. The flavors actually meld together even more overnight! Talk about a holiday win!
How do I prevent my Gingerbread Bars from being dry?
Dry Gingerbread Bars are a total bummer! The key is not to overbake them. Keep a close eye on them in the oven, and use that toothpick test! And make sure you’re measuring your ingredients accurately. Too much flour can also lead to dryness.
Can I freeze Gingerbread Bars?
Yep, you sure can! If you want to stash some away for later (or, you know, hide them from the family!), just wrap the cooled, unfrosted bars tightly in plastic wrap, then pop them in a freezer bag. They’ll keep for a couple of months. When you’re ready to eat them, thaw them completely, then frost and enjoy! Freezing Gingerbread Bars is a great way to get ahead during the busy holiday season.
Nutritional Information for Gingerbread Bars
Okay, so everyone always asks about the nutrition info for these Gingerbread Bars. And honestly? It’s kinda hard to say exactly! It really depends on the brands you use, the size of your eggs, and how heavy-handed you are with the sprinkles (oops!).
So, I can’t give you exact numbers, but just keep in mind that these are definitely a treat! A delicious, holiday-worthy treat, but still… a treat! Everything in moderation, right?
Rate This Gingerbread Bars Recipe
So, did you try these Gingerbread Bars? What did you think? Leave a comment below, give the recipe a rating, and don’t forget to share it with your friends! Happy baking!
Print
Irresistible Gingerbread Bars: A Foolproof Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 44 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Bars are perfectly spiced tender, thick cookie bars covered in a silky smooth 4-ingredient cream cheese frosting. They are great for feeding a large crowd around the holidays.
Ingredients
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups shortening
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- sprinkles
Instructions
- Preheat the oven to 350 degrees F and line a 9×15-inch or 9×13-inch baking pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt and set aside.
- In a separate large bowl or bowl of a stand mixer fitted with a paddle attachment, beat the shortening on low speed and slowly add in the sugar and beat until fully combined, scraping down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing between each addition, then mix in the molasses until incorporated.
- Add the flour mixture a little at a time until fully incorporated.
- Transfer the dough to the pan and gently press it into the pan.
- Bake for 18 to 24 minutes until the edges begin to turn golden and a toothpick inserted into the center comes back clean.
- Place the pan on a wire rack to cool completely before frosting.
- To make the frosting, beat together the butter, cream cheese, and vanilla until smooth.
- Add the powdered sugar a little at a time and mix until the frosting is silky smooth.
- Spread the frosting over the top of the cooled bars and top with sprinkles.
- Slice the bars into squares.
Notes
- How To Store: Place the bars in an airtight container and store them in the refrigerator. Enjoy them for up to 5 days.
- How Can I Be Sure That The Gingerbread Layer Has Finished Baking? You can insert a toothpick into the center of the bars. Once the toothpick comes out clean then the bars have finished baking.
- Can I Make This Gingerbread Blondies Recipe In A 9×13-inch Pan? Though this recipe is actually designed for a 9×15-inch pan using a 9×13 would work just fine. Keep in mind that this will cause the bars to be a bit thicker on the edges. Which isn’t a big deal. You can just frost them as is or trim the bars to create level bars.
- How Can I Adjust This Recipe To Get A Deeper Flavor? Simply swap out 1 cup of granulated sugar for 1 cup of light brown sugar.
Nutrition
- Serving Size: 1 bar
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
