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I baked these gingerbread bars for my family last weekend and they disappeared in minutes. The bars are super soft loaded with cozy spices and topped with the creamiest cream cheese frosting ever. I love making these for parties since one batch makes 24 servings and costs under $6 total. That's less than a quarter per bar. So much cheaper than buying from the bakery and honestly they taste way better.
Why These Bars Beat Regular Gingerbread
You know how regular gingerbread cookies can be kind of hard and crunchy? These bars are nothing like that. They stay perfectly soft for days and that cream cheese frosting on top is so good you'll want to lick the spoon. My kids love helping me add sprinkles on top. No fussy cookie cutters or rolling pins needed just mix pour and bake. So much easier than traditional gingerbread.
Baking These Is Super Simple
- Mix dry stuff: Put flour baking soda ginger cinnamon and salt in a bowl give it a good stir.
- Get the wet stuff ready: Mix your sugars butter vanilla and molasses until smooth.
- Add an egg: Pop in the egg mix it up good.
- Combine everything: Slowly add your dry mix to the wet mix until it looks like thick cake batter.
- Into the oven: Spread it in your pan bake at 350 for about 20 minutes.
- Cool it down: Let it cool completely before you frost it.
- Make it pretty: Mix up your cream cheese frosting spread it on top.
- Final touch: Sprinkle the top with festive sprinkles then cut into squares.
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Keep These Fresh and Yummy
- Party time: These are fine sitting out for a couple hours during your party.
- Save for later: Pop leftovers in the fridge in a sealed container they'll stay good for 5 days.
- Stock up: Want to save some for later? Take off the sprinkles freeze them on a tray wrap them up tight and stick them in a freezer bag. They'll be good for a couple months.
More Gingerbread Goodies You'll Love
- Classic gingerbread cookie bars with cream cheese frosting
- Gingerbread Oreo balls perfect for gifting
- Spicy gingerbread cupcakes topped with cinnamon cream cheese
- Our favorite gingerbread dip for cookies
- My grandma's recipe for building gingerbread houses
Quick Answers to Common Questions
Want to make these ahead? You can totally bake them the day before just keep them in the fridge. They stay fresh for about 5 days.
Need to freeze them? No problem wrap them up tight and they'll keep for a couple months in the freezer.
Got leftovers? Store them in a container in your fridge they'll be good all week.
Frequently Asked Questions
- → How do I know when the bars are done baking?
Look for bars that are slightly darker in color and a toothpick inserted comes out with just a few moist crumbs. They should be soft but set in the middle.
- → Can I make these ahead of time?
Yes, these bars keep well in the fridge for up to 5 days in an airtight container. Let them come to room temperature before serving for best taste.
- → Why did my cream cheese frosting turn out lumpy?
Make sure your cream cheese and butter are fully softened before mixing. Beat them together first until smooth, then add other ingredients.
- → Can I freeze these bars?
These bars freeze well for up to 3 months. Store them in an airtight container with wax paper between layers to prevent sticking.
- → Can I adjust the amount of spices?
Feel free to adjust the spices to your taste. The recipe creates a classic gingerbread flavor, but you can add more ginger for extra kick.