Cozy Gingerbread House Cookie Bars with Royal Icing
These gingerbread cookie bars offer a chewy yet soft texture with a creamy, pipe-able royal icing perfect for easy decorating. A cozy, quick holiday treat that fills your kitchen with warm spices and molasses aroma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- 1 large egg, room temperature
- ⅓ cup (113 g) molasses
- 1 tsp vanilla extract
- 2 cups (240 g) powdered sugar, sifted (for royal icing)
- 2 tbsp egg white powder or 1 large fresh egg white (for royal icing)
- 3–4 tbsp water (for royal icing)
- ½ tsp lemon juice (for royal icing)
- Optional: Food coloring gels for decorating
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg until combined, then mix in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Spread the dough evenly in the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely on a wire rack, about 45 minutes.
- To make royal icing, combine powdered sugar and egg white powder or fresh egg white in a clean bowl. Add 3 tablespoons water and lemon juice. Beat on medium speed until stiff peaks form, about 5-7 minutes. Adjust consistency with more water or sugar as needed.
- Decorate cooled bars using a piping bag or spoon with royal icing. Let icing dry at room temperature for at least 2 hours.
- Slice into bars using a sharp knife, wiping between cuts for clean edges. Serve and enjoy.
Notes
If dough is too sticky, chill for 15 minutes before spreading. Avoid overmixing dry ingredients to keep bars tender. For royal icing, sift powdered sugar and use fresh or properly stored egg white powder to avoid lumps. Let icing dry at least 2 hours before cutting. Bars can be baked in a convection oven at 325°F (reduce 25°F). Store in airtight container up to 3 days at room temperature or up to a week refrigerated. Freeze well for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Fat: 7
- Carbohydrates: 28
- Protein: 2
Keywords: gingerbread bars, royal icing, holiday baking, gingerbread cookie bars, easy gingerbread recipe, chewy gingerbread, festive cookies