Best 3 Gingerbread Cookie Bars Recipes

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Indulge in the delightful world of gingerbread flavors with our curated collection of delectable recipes! From classic chewy gingerbread cookies to festive gingerbread cookie bars and even a unique gingerbread skillet cookie, we have everything you need to satisfy your sweet cravings. Whether you're a seasoned baker or just starting out, these recipes promise an enjoyable baking experience and unforgettable gingerbread treats. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey into the world of gingerbread delights!

Let's cook with our recipes!

GINGERBREAD COOKIE BARS



Gingerbread Cookie Bars image

These easy gingerbread cookie bars start with sugar cookie mix, molasses and a medley of spices, and are finished with a delicious homemade cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 14

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
2 eggs
3 tablespoons mild-flavor (light) molasses
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 oz cream cheese, softened (from 8-oz package)
1/3 cup butter, softened
3/4 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In medium bowl, mix Gingerbread Bar ingredients until mixed well. Spread evenly in pan (mixture will be thick). Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  • In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until frosting is smooth and spreadable.
  • Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon. Refrigerate 1 hour before serving. To serve, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 24 g, TransFat 0 g

BECEL ANYTHING GOES COOKIE DOUGH FESTIVE GINGERBREAD COOKIE BARS



Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars image

White chocolate, pistachio and cranberry add a splash of festive colour - and flavour to soft & chewy cookie bars.

Provided by Becel(R)

Categories     Trusted Brands: Recipes and Tips

Time 44m

Yield 30

Number Of Ingredients 13

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large eggs large Naturegg™ Omega 3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons HERSHEY'S® Chipits® White Chocolate Baking Chips
½ cup dried cranberries
½ cup toasted chopped pistachios

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
  • Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
  • Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.

Nutrition Facts : Calories 156 calories, Carbohydrate 19.3 g, Cholesterol 13.1 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 155.6 mg, Sugar 11.2 g

DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS



Double Chocolate and Gingerbread Cookie Bars image

We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.

Provided by By Inspired Taste

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 pouch Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1 tablespoon water
1 egg

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans).
  • In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
  • In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
  • Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • To make the chewiest gingerbread cookie bars, be sure to cream together the butter and sugar until light and fluffy. This will help to incorporate air into the dough, which will make the bars lighter and chewier.
  • Don't overmix the dough. Overmixing can make the bars tough. Mix just until the ingredients are combined.
  • Chill the dough for at least 30 minutes before baking. This will help to prevent the bars from spreading too much in the oven.
  • Bake the bars in a preheated oven. This will help to ensure that the bars bake evenly.
  • Let the bars cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

These gingerbread cookie bars are the perfect holiday treat. They're easy to make, delicious, and festive. They're sure to be a hit with your family and friends.

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