Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- small pinch of ground black pepper
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar (dark recommended)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses (Grandma’s brand preferred)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Frosting Ingredients
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, & allspice
- optional: sprinkles for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C) and position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, allowing an overhang on the sides for easy removal of the bars later. Set aside.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until thoroughly mixed. Set this mixture aside.
- Mix wet ingredients: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and free of lumps. Add the egg and vanilla extract, whisking until completely combined.
- Form the dough and press into pan: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir with a large spoon or silicone spatula until no flour streaks remain, forming a thick, shiny dough. Transfer this dough to the prepared pan and press into an even, smooth layer. It will be thin, which is expected.
- Bake the bars: Bake for 23–26 minutes, or until the top is set but still looks soft and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking as the bars will firm up upon cooling. Let the bars cool in the pan on a wire rack for at least 1 hour.
- Prepare the frosting: Using a handheld or stand mixer with a paddle attachment, beat the cream cheese and softened butter on medium-high speed for about 2 minutes until smooth. Scrape down the bowl sides as needed. Add the confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until creamy and fully combined. Taste and add a pinch of salt if the frosting tastes too sweet.
- Frost and chill: Spread the frosting evenly over the cooled gingerbread bars. If desired, sprinkle with decorative sprinkles. Refrigerate the frosted bars for at least 30 minutes to help set the frosting before slicing.
- Slice and store: Lift the bars out of the pan using the parchment overhang and transfer to a cutting board. Cut into squares. Store leftover bars covered tightly in the refrigerator for up to 5 days. If unfrosted, they can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
- Use dark brown sugar for a richer molasses flavor.
- Unsulphured molasses is recommended over blackstrap for a milder taste.
- Do not overbake; the bars should be slightly soft when taken out as they firm up during cooling.
- Allow cream cheese and butter to soften to room temperature for smooth frosting.
- Refrigerate frosted bars to set the cream cheese frosting for easier slicing.
- Store bars tightly covered in the refrigerator to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
