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–+ servings
Close-up of gingerbread bars topped with cream cheese frosting.

Frosted Gingerbread Bars

Print Recipe
Chewy gingerbread bars that are perfectly spiced and balanced out with rich cream cheese frosting!
Course Dessert, Snack
Cuisine American
Keyword christmas, cream cheese, eggless, gingerbread, gluten free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 bars
Author Taleen Benson

Ingredients

For the gingerbread bars:

  • 1 ⅔ cups (246g) flour*
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter room temperature
  • ⅔ cup (134g) brown sugar packed
  • ¼ cup (60ml) unsulphured molasses
  • ¼ cup (56g) Greek yogurt room temperature
  • 1 teaspoon vanilla extract

For the cream cheese frosting:

  • 8 ounces cream cheese room temperature
  • 4 tablespoons (57g) unsalted butter room temperature
  • 1 ½ cups (180g) powdered sugar sifted
  • ½ teaspoon vanilla extract

Instructions

To make the gingerbread bars:

  • Preheat oven to 350°F. Line a 9" square baking pan with parchment paper and set aside.
  • In a small bowl, whisk the flour, ginger, baking soda, cinnamon, and salt together. Set aside.
    1 ⅔ cups (246g) flour*, 1 teaspoon ground ginger, ½ teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon salt
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until smooth. Add the molasses, yogurt, and vanilla extract and beat to combine. Add the dry ingredients into the wet ingredients and mix on low speed until combined.
    ½ cup (113g) unsalted butter, ⅔ cup (134g) brown sugar, ¼ cup (60ml) unsulphured molasses, ¼ cup (56g) Greek yogurt, 1 teaspoon vanilla extract
  • Pour the batter into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting and slicing into bars.

To make the cream cheese frosting:

  • Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and beat to combine.
    8 ounces cream cheese, 4 tablespoons (57g) unsalted butter, 1 ½ cups (180g) powdered sugar, ½ teaspoon vanilla extract

Notes

  • To make these gingerbread bars gluten free, I recommend using Bob's Red Mill 1 to 1 flour blend.