Ingredients
Cookie Bars
- 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
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
- 1/2 cup (100g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses (Grandma’s brand recommended)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened
- 2 Tablespoons (28g) unsalted butter, softened
- 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 the 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, leaving an overhang on the sides to lift the bars out easily.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until well mixed. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk melted butter, dark brown sugar, granulated sugar, and molasses together until smooth and lump-free. Add the egg and vanilla extract, whisking to combine fully.
- Make Dough: Pour the wet mixture into the dry ingredients and fold with a large spoon or silicone spatula until no flour streaks remain, resulting in a thick and shiny dough.
- Press Dough and Bake: Transfer the dough to the prepared pan and press into an even, smooth layer. Bake for 23–26 minutes until the top is set but still soft, and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking.
- Cool Bars: Remove from oven and let the bars cool in the pan on a cooling rack for at least 1 hour to firm up completely.
- Make Frosting: Using a mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape bowl sides as needed. Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds then high for 2 minutes until creamy and fully combined. Adjust salt if too sweet.
- Frost Bars: Spread the spiced cream cheese frosting evenly over the cooled bars. Optionally, top with sprinkles. Refrigerate for 30 minutes to set the frosting before slicing.
- Serve and Store: Lift bars out using parchment overhang, cut into squares. Store frosted bars tightly covered in the refrigerator for up to 5 days. Plain bars without frosting keep at room temperature for 3 days or refrigerated up to 1 week.
Notes
- You can make the dough up to 3 days ahead and refrigerate or freeze for up to 3 months. Bring to room temperature before baking.
- Fully baked and cooled bars freeze well—thaw in the refrigerator overnight before serving.
- Use a 9×13-inch pan for the full recipe. Halving the recipe is possible for an 8 or 9-inch pan, checking doneness around 22 minutes.
- Use unsulphured or dark molasses (Grandma’s original brand recommended) for best flavor; avoid blackstrap molasses due to bitterness.
- Use brick-style cream cheese (not tub spreadable) for the frosting to ensure proper texture.
- Don’t let melted butter cool too much before combining with sugars to prevent crumbly, cakey bars.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
