Lightly spiced gingerbread sugar cookie bars topped with maple buttercream. These are super festive and perfect for any Christmas party you have planned.
Because cookie dough is so versatile, you can use it for other recipes and not just to make cookies. Like these gingerbread spiced sugar cookie bars or my Easter sugar cookie bars. These are particularly festive, and with gingerbread being so popular around the holidays you can take a break from making gingerbread figures. The rest of the key flavors in these bars are molasses, ginger, cloves and cinnamon.
FAQ’s about making these gingerbread sugar cookie bars
You can make the night before and then frost them later.
Actually the spice from the ginger, cloves and cinnamon balance out the sweetness. The frosting is quite sweet but not overly in my opinion.
The bars are more on the softer side, like how a perfectly baked cookie is after being baked fresh.
There is one cup of sugar in this recipe.
Storing your bars
These bars will keep fresh for 2-3 days as long as they are covered or sealed in a container. You can also keep them in the fridge, although definitely bring them to room temperature before eating. Serve with a cup of strong hot coffee or hot chocolate. A scoop of vanilla ice cream on top would turn them into a fantastic dessert.
more festive sweet treats
- 1 cup sugar
- 4 ounces soft butter
- 2 tsp vanilla extract
- ¼ cup molasses
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp ground cloves
- 2 ½ tsp ground cinnamon
- 2 ½ tsp ground ginger
For the Frosting
- 2 ounces soft butter
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 350°F. Line an 8×8 brownie pan with parchment paper and set aside.
- Using a hand or stand mixer, beat the butter and sugar until soft and light.
- Add the egg and continue beating for one minute.
- Add the vanilla and molasses and mix until well combined. Scrape down the sides of the bowl.
- Add the flour into the mixture along with the baking powder, cloves, cinnamon and ginger.
- Mix on low speed until the dough comes together.
- Transfer the cookie dough into the prepared pan and press it down to fill the base of the pan.
- Bake for 17 minutes then let cool completely before frosting.
- To make the frosting, add all of the ingredients to a bowl and beat on a high speed until creamy and lump free.
- Lift the sugar cookie form the pan and spread the frosting over the surface.
- Slice into 9 or 12 pieces.
Wow, significant, I learned a lot, thanks for sharing :)