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Frosted Gingerbread Cookie Bars
Prep Time
15 mins
Cook Time
20 mins
Let all the best flavors of the holidays fill your senses with these Frosted Gingerbread Cookie Bars. That classic, spicy flavor wrapped in a square, and topped with a rich buttercream frosting. Easy to make and perfect for wowing family and friends at get togethers.
Course: Dessert
Cuisine: American
Keyword: gingerbread bars
Servings: 12 bars
Author: Jackie
  • 1 cup brown sugar packed
  • ¼ cup butter softened
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup milk
  • 3 tablespoons molasses
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon ground all spice
  • ½ teaspoon ground cloves
  • 8 oz. cream cheese room temperature
  • ½ cup butter softened
  • 1 teaspoon vanilla
  • 3 ½ cups powdered sugar sifted
  1. Preheat the oven to 350F.
  2. Grease a 9x13 inch pan. Set aside.
  3. In a large bowl beat together the brown sugar, butter, egg and vanilla.
  4. Add the milk and molasses and mix well.
  5. Stir in the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and allspice.
  6. Spread the batter in the prepared pan.
  7. Bake for 20 minutes, until a toothpick comes out clean.
  8. Allow to cool completely before frosting.
  1. In a large bowl, with an electric mixer, beat together the cream cheese and the butter until smooth.
  2. Add the vanilla and mix well.
  3. Gradually add the powdered sugar, beating until the sugar is incorporated and the frosting is smooth.
  4. Frost the cooled bars and cut into squares.
Recipe Notes

Sifting the powdered sugar will make sure that there are no lumps in the sugar and make it easier to get a nice smooth frosting.
Store these bars in an air tight container in the refrigerator for up to 3 days.
I find that I often don’t use all the frosting this recipe makes on the bars but that half the frosting amount isn’t quite enough for my tastes. So it’s easier to use the full 8oz. package of cream cheese and store any unused frosting for other uses. It will keep well in an airtight container in the refrigerator for up to 4 days, it can also be kept in the freezer for up to a month. This frosting also tastes great on cinnamon buns and pumpkin or carrot cakes.