Chewy Gingerbread Bars

***Note: If you would like to double this recipe, use a large jelly roll pan (I used a 11 1/2 by 16 inch pan while experimenting) and bake at 350 for 20-25 minutes. Allow the bars to cool, then frost and refrigerate for at least 30 minutes before cutting.


***Note: If you would like to double this recipe, use a large jelly roll pan (I used a 11 1/2 by 16 inch pan while experimenting) and bake at 350 for 20-25 minutes. Allow the bars to cool, then frost and refrigerate for at least 30 minutes before cutting.

Gingerbread Bars: 

  • 3/4 C butter, melted
  • 1 C sugar
  • 1/4 C molasses
  • 1 egg
  • 2 C flour
  • 2 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 1/2 t ginger
  • 1/2 t cloves

Cream Cheese Frosting:

  • 4 ounces cream cheese (half a brick), softened
  • 2 T butter, softened
  • 2 C powdered sugar
  • 1 T milk
  • 1/2 t vanilla
  • dash salt


  • Pour the melted butter
  • sugar…
  • and molasses into your stand mixer, or large mixing bowl. Beat until well combined. 
  • Add the egg and beat until smooth. 
  • In a separate bowl toss together all of the dry ingredients. 
  • Pour the dry ingredients into the mixer and beat, just until combined. 
  • Spray a 9×9 pan with cooking spray and press the dough into it. 
  • Bake at 350 for 15-20 minutes, do not over bake. Stick a knife into the center of the bars. If it comes out clean…remove the pan from the oven and let it cool completely. The bars will continue to cook a bit as they cool. Once frosted the bars will be put in the fridge for an hour…this will also help the bars to set up and not be too doughy. 
  • Mix all frosting ingredients together in your stand mixer. Beat until nice and smooth.
  • Spread the frosting over the top of the cooled bars. Refrigerate for one hour, cut and serve!
  • Store leftover bars in the fridge, or freezer. 
  • Enjoy!!!