Gingerbread Bars
Servings 24 people
These Gingerbread Bars are perfectly spiced tender, thick cookie bars that are covered in a silky smooth 4-ingredient cream cheese frosting! Great for feeding a large crowd around the holidays!
Ingredients
Bars
- 4½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1½ cups shortening
- 2 cups granulated sugar
- 2 large eggs
- ½ cup molasses
Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- sprinkles
Instructions
- Preheat the oven to 350°F and line a 9x15-inch or 9x13-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
Calories: 416kcal | Carbohydrates: 56g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 34mg | Sodium: 180mg | Potassium: 153mg | Fiber: 1g | Sugar: 37g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Find it online: www.sugarandsoul.co/gingerbread-bars/