Christmas baking is a sport, in our home, during the holiday season. I feel like I’m in the kitchen around the clock, baking up delicious and festive treats for family and friends. I love it, but I also lean towards easy and dependable recipes that I can trust. These Gingerbread Bars are a tried-and-true recipe, that our whole family loves. They’re soft, chewy and have that classic gingerbread flavor.
Bars are a great alternative to cookies when you’re baking. They’re a bit more decadent and I love that you don’t have to make them in batches either. They cook together on a tray and then you just slice them. That’s so much easier than baking cookies because you don’t have to watch them as closely. We’re calling that a win in my book!
Looking for other great Gingerbread recipes? Gingerbread Pancakes and Gingerbread Waffles are a family favorite. As a tradition, we always make Gingerbread Men Cookies to pass out. Gingerbread Cheesecake Dip is perfect for Christmas movie nights. If you’re a Starbucks fan, you’ve got to try this Copycat Starbucks Gingerbread Latte recipe too.
How To Make These Easy Christmas Gingerbread Bars
If you want to make this recipe even easier, you can omit the frosting on top or just buy store-bought. Another option is to just sprinkle powdered sugar over the top instead of using the frosting. I’m all about keeping things as easy as possible during the holiday season. You’re too busy to be stressed about frosting!
What To Serve With Gingerbread Bars
Whenever I make these, I always like to serve them alongside a fresh pot of coffee. Peppermint flavored drinks fight gingerbread too much. I like to stick with classic coffee or hot chocolate.
If you’re making these as a homemade holiday gift from your kitchen, then you’ll want to plate them aside from other cookies or treats. That way the top of them, along with the frosting, doesn’t get destroyed.
How To Keep Your Gingerbread Bars Fresh
When you’re done baking your gingerbread bars, store them in an air-tight container. They’re good for a week. You can always freeze them, before you add the frosting, if you want them to last longer (up to 3 months). Then you’ll let them thaw from frozen and add your frosting.
What You’ll Need From The Grocery Store:
- Flour
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Baking Soda
- Kosher Salt
- Unsalted Sweet Cream Butter
- Light Brown Sugar
- Molasses
- Egg
- Vanilla Extract
- Parchment paper
For Frosting:
- Unsalted Sweet Cream Butter
- Cream Cheese
- Powder Sugar
- Vanilla Extract
- Cinnamon
- 1 Large Piping Bag With A Medium Star Tip
Optional: Gold sprinkles, Chocolate Sprinkles, gingerbread icing transfers
Easy Christmas Gingerbread Bars
Soft and chewy, these Christmas Gingerbread Bars are a classic treat that everyone loves. They're topped with frosting for even more of a festive touch.
Ingredients
- 2 C + 2 tbsp Flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 C unsalted sweet cream butter, softened
- 1 C light brown sugar, packed
- 1/4 C molasses
- 1 large egg
- 2 tsp pure vanilla extract
- Parchment paper
- For Frosting:
- 1/2 C unsalted sweet cream butter, softened
- 1 8 oz cream cheese, softened
- 2 C powder sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 large piping bag with a medium star tip
- Optional: Gold sprinkles, Chocolate Sprinkles, gingerbread icing transfers
Instructions
- Preheat the oven to 350 and tear off a large sheet of parchment paper
that is long enough to come up the sides about 2-4 inches - In a large mixing bowl, combine the flour, ginger, cinnamon, nutmeg,
cloves, baking soda and salt and whisk together until combined - In a standing mixer, cream together the brown sugar, butter and
molasses and mix until combined - Mix in the egg and vanilla. Gradually mix in the dry ingredients. Scoop batter into the pan and lightly press down with your hands.
- Bake for about 18 minutes. Place baking dish onto a wire rack and let cool completely.
- For the frosting: Using a standing mixer, combine all ingredients except the sprinkles and icing transfer, then mix until smooth and fluffy.
- Scoop the frosting into the piping bag. Pipe dollops of the frosting on the top of the cookie bars.
- Sprinkle some gold and chocolate sprinkles all over the bars. Place the gingerbread man icing transfers randomly onto the frosting. Cut bars and enjoy!
