- 16
- 100 mins
- 120 mins
Ingredients
- INGREDIENTS:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon baking soda
- for the frosting-
- 4 oz. cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
Preparation
Step 1
Directions:
Preheat oven to 325 degrees.
Line 12.25” x 8.75” x 1” jelly roll pan with foil or parchment paper and spray with nonstick cooking spray. Set aside.
In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Press into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.
For the frosting- whip all ingredients together until smooth. Spread overtop bars and cut into squares. Serve immediately or store in air tight container.
*if you don't have a small jellyroll pan, you can use a glass 8x8 dish, just add 2-3 extra minutes to the baking time.*Preheat oven to 325 degrees.
Line 12.25” x 8.75” x 1” jelly roll pan with foil or parchment paper and spray with nonstick cooking spray. Set aside.
In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Press into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.
For the frosting- whip all ingredients together until smooth. Spread overtop bars and cut into squares. Serve immediately or store in air tight container.
*if you don't have a small jellyroll pan, you can use a glass 8x8 dish, just add 2-3 extra minutes to the baking time.*
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47 RESPONSES TO “SOFT AND CHEWY GINGERBREAD BARS WITH CREAM CHEESE FROSTING”
#1
Stephanie @ PlainChicken — NOVEMBER 13, 2013 at 6:38 AM
I would love to shove one of these into my pie hole right now! Must try this!
REPLY
#2
Erin @ The Spiffy Cookie — NOVEMBER 13, 2013 at 7:43 AM
The softer the gingerbread treat, the better! These look quite awesome!
REPLY
#3
Yvette N. — NOVEMBER 13, 2013 at 7:47 AM
Lauren,
I made your Gingerdoodles for the first time, and they were a crowd pleaser with my family. I’ll have to give the Gingerbread Bars a whirl next.
Thanks for all your wonderful recipes!
REPLY
#4
Vanessa — NOVEMBER 13, 2013 at 8:02 AM
I am seriously drooling over these right now. MUST. HAVE. NOW.
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#5
Kelly — NOVEMBER 13, 2013 at 8:24 AM
What size is a small jelly roll pan?
REPLY
#6
natalie@thesweetslife — NOVEMBER 13, 2013 at 10:44 AM
we make ginger cookies year round so no judgment here! and I’ve also been on a gingerbread scone kick and I have no plans of stopping that year round either ;) Love the frosting on these!
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#7
Megan {Country Cleaver} — NOVEMBER 13, 2013 at 2:00 PM
Anything that gets those into my face faster is fine by me!! Ain’t no one got time for scooping dough and rotating cookie sheets! FEED ME, yo!
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#8
Cheryl — NOVEMBER 13, 2013 at 2:25 PM
So delighted to see an easy ginger cookie recipe this morning that I immediately pulled together all the ingredients and made them by noon. The cookies are wonderfully spiced, soft and totally delicious….. and I haven’t even frosted them yet! Thanks, Lauren!!
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#9
Monica — NOVEMBER 13, 2013 at 2:36 PM
Lauren brought these over on Sunday and I devoured a ton of them. And it just finished baking my own batch. I’m in trouble!!
REPLY
#10
Valerie | From Valerie's Kitchen — NOVEMBER 13, 2013 at 4:57 PM
Gingerbread is an obsession for me and I’m absolutely going to have to give these a try. Yum, Lauren!
REPLY
#11
Marne — NOVEMBER 13, 2013 at 6:19 PM
I made these this afternoon. They are really good, but my dough wasn’t as stiff as yours. The color was also darker, maybe I added too much molasses. They look darker than your finished product. Thoughts?
REPLY
Lauren — NOVEMBER 14TH, 2013 @ 8:26 AM
Maybe you used dark brown sugar? Not sure…did they taste ok?
REPLY
Marne — NOVEMBER 14TH, 2013 @ 8:48 AM
They tasted great!. Very chewy. I used light brown sugar. The dough was never stiff. At first I thought maybe I didn’t add enough flour, but I checked and I did. I will try them again. They are delish!. My daughter just moved to Austin we are going to visit the Sugar Momma’s Bakeshop while i am there. I will see the real deal:) PS frosting TDF
#12
Anna (Hidden Ponies) — NOVEMBER 14, 2013 at 10:41 PM
Love gingersnaps, hate rolling cookie balls in sugar…these are a perfect solution!
REPLY
#13
Dana — NOVEMBER 15, 2013 at 6:46 AM
I love your food pics!! All of them make me want to go right thru the computer screen and devour all of your recipes!. I adore gingerbread flavor–these bars look incredible!
REPLY
Lauren — NOVEMBER 15TH, 2013 @ 8:46 AM
Aww, thank you :)
REPLY
#14
Sonia — NOVEMBER 16, 2013 at 6:46 AM
Hi there :) I really really want to make these but I live in Mexico and I can’t easily get brown sugar. I do have white sugar and a bottle of molasses- can you help me with a variation? Thanks!
REPLY
Lauren — NOVEMBER 16TH, 2013 @ 8:21 AM
You can make your own brown sugar with granulated sugar and molasses! Here’s a recipe: http://www.foodnetwork.com/recipes/alton-brown/homemade-dark-brown-sugar-recipe/index.html
REPLY
Sonia — NOVEMBER 16TH, 2013 @ 8:54 AM
Great, thanks! These actually look like gingerbread blondies. Can’t wait to try them.
#15
Amy — NOVEMBER 16, 2013 at 1:36 PM
I made these last night for a family event. I don’t have a jelly roll pan so I made them in an 8×8 glass dish and they were super thick, more like cake. It took almost double the bake time, but they were still delicious! The whole pan was inhaled, I think my brother had like 4 pieces. Next time I’ll make them in 9×13 pan so they are thinner like the ones you made.
REPLY
#16
Christy — NOVEMBER 16, 2013 at 3:05 PM
Do you have any suggestions for a substitution for the molasses? I haven’t found any where I live (yet) but love gingerbread flavored things. The only thing I have found is either light or brown syrup. Both are very thick, so not sure if it would work instead…I don’t remember molasses being that thick. Thoughts?
REPLY
Lauren — NOVEMBER 17TH, 2013 @ 8:14 PM
Maybe Dark corn syrup? But if its super thick then I don’t know if/how that would work…..can you buy molasses online?
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Shannon — NOVEMBER 24TH, 2013 @ 6:52 AM
What about honey, treacle or golden syrup? That would be a little lighter taste, but I bet it would be good.
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Lauren — NOVEMBER 24TH, 2013 @ 1:50 PM
I haven’t tried any of those substitutes, but they should work just fine!
#17
Cari — NOVEMBER 17, 2013 at 10:41 AM
Maybe a silly question, but do you grease the pan and then add a layer of foil or do you lay foil in the pan and butter the foil?
Thanks!
REPLY
Lauren — NOVEMBER 17TH, 2013 @ 8:10 PM
Lay foil in, then grease! Thats what I did and worked just fine.
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#18
Melinda — NOVEMBER 18, 2013 at 5:14 PM
I made these today. They were delicious! Thank you for sharing the recipe. I will be making these often!
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#19
~amy~ — NOVEMBER 20, 2013 at 4:47 AM
These look amazing!
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#20
Kathy — NOVEMBER 23, 2013 at 12:51 PM
These were great – and simple. I used a 13×9 pan since I don’t have a small jelly roll pan and it worked perfectly (same cooking time).
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#21
Bridget — NOVEMBER 24, 2013 at 5:49 AM
I loved these. My husband who doesn’t really like gingerbread said they were ok and then ate two more. Thanks for another great recipe.
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#22
Shannon — NOVEMBER 24, 2013 at 6:51 AM
Oh Wow! I made these last week and they were a hit. I didn’t ice them, and they were just fantastic! Thank you so much. This recipe is a keeper!
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#23
Julia — DECEMBER 2, 2013 at 6:57 PM
Love these!! Perfect for the holidays.
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#24
Lindsay — DECEMBER 8, 2013 at 2:51 PM
I’m going to make these for an office potluck but will need to make them the night before. Would you suggest storing at room temperature or the fridge?
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Lauren — DECEMBER 8TH, 2013 @ 8:53 PM
I’d probably keep them in the fridge just because it makes them easier to cut :)
REPLY
Lindsay — DECEMBER 11TH, 2013 @ 1:44 PM
These were such a hit!!! Amazingly good!! I will be making these again and again and again….
#25
Kirsty — DECEMBER 9, 2013 at 11:03 AM
These are literally the best thing I’ve ever tasted. Made them for thanksgiving and they lasted 3 days between my husband and I. We were also really lazy and didn’t wrap them and they were still moist and fresh tasting, just sitting on the table.
REPLY
#26
Joann — DECEMBER 12, 2013 at 7:26 AM
I love gingerbread with lemon frosting so I’m going to add lemon juice and zest to the cream cheese frosting. Thanks for the delicious idea! Better than rolling out dough for gingerbread men!
REPLY
#27
Destiny — DECEMBER 15, 2013 at 8:52 PM
I just made these and they are delicious! Thanks!
REPLY
#28
Catherine — DECEMBER 16, 2013 at 4:14 AM
Made these last night and they were a HUGE hit !! I only had a full size jellyroll pan, so I doubled the recipe and now have a million of these delicious treats !! Cant wait to put them out when people come over at Christmas !! Thanks !!
REPLY
#29
Stacey — DECEMBER 17, 2013 at 1:48 PM
OMG these are sooooooo good!!! I brought them to a book club gathering, and then my hubby took the rest to work, and everyone seriously LOVED them! I baked them in a 8×11 pan, and they were about an inch thick, and had the best texture …. Nice and dense and chewy :) I will be making these again for sure!!!
REPLY
#30
Karen — DECEMBER 24, 2013 at 9:57 PM
Just made these in my 10×15 jellyroll pan, and they are delicious! This recipe is a keeper. Everyone loved how moist and chewy they are.
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