These Spiced Gingerbread Cookie Bars will definitely fill you with the spirit of the holiday season. They are slightly spicy, tender and sweet and just delicious.
I absolutely love, love, love gingerbread. Gingerbread cookies, gingerbread loaf (bless you Starbucks) and now these Gingerbread Cookie Bars have come into my life and completely taken the top prize for favorite gingerbread treat. Did you know they even have Gingerbread Oreos now?? I’ll still take these bars over those silly Oreos any day. They are right up there with my favorite Christmas treats, like Peppermint Patty Brownies, Magic Layer Brownie Bars and Peanut Butter Blossoms.
SPICED GINGERBREAD COOKIE BARS
These Gingerbread Cookie Bars have the most wonderful texture – they are soft and chewy and just melt in your mouth. You can top them with a basic white icing, or with a delicious cream cheese frosting or don’t top them at all. I promise they are delicious any way you serve them.
HOW TO MAKE GINGERBREAD COOKIE BARS
Start by preheat the oven to 350 degrees and greasing a 9-inch x 13-inch baking dish with a nonstick cooking spray. You could also line the pan with parchment paper if you like.
In a large bowl, preferably with a stand mixer, combine butter, sugar, brown sugar, vanilla, and molasses and beat until the batter is creamy and fluffy. The batter does get thick, so a stand mixer works best if you have one.
Mix in eggs and then flour, baking soda and spices (cinnamon, nutmeg, ginger and allspice).
The batter will be quite thick, like cookie dough, so you will need to spread it into the pan using your fingers or a silicone spatula to avoid sticking.
Bake your Gingerbread Bars for 15-20 minutes, or until a toothpick inserted in the center comes out clean, with just a few crumbs.
Allow the bars to cool completely before frosting, if you desire. You can use a prepared frosting or make one from scratch if you have the time. Of course some Christmas sprinkles are a must!
CAN YOU FREEZE GINGERBREAD COOKIE BARS?
These Gingerbread Bars will freeze beautifully! Frosted bars will need to be frozen in a slab; you can cut into large slabs the size of your container or bag. Layer frozen slabs of cookie bars with parchment or wax paper in between and store in an airtight container or ziploc bag. Thaw, then cut into squares when ready to eat.
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This recipe was adapted from Six Sisters.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.