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My homemade gingerbread squares vanished within moments when I served them to my family during our weekend get-together. They're incredibly moist, packed with warm spices, and finished with the silkiest cream cheese topping you'll ever taste. These treats are perfect for gatherings since one tray yields 24 portions for under $6 total. That works out to about 25¢ per square. They're way cheaper than store-bought versions and taste so much better too.
What Makes These Squares Superior To Traditional Gingerbread
Ever notice how classic gingerbread cookies tend to be firm and crispy? These squares couldn't be more different. They maintain their softness for several days, and the cream cheese layer on top is absolutely delicious—you'll want to sneak tastes from the mixing bowl. My little ones enjoy adding colorful sprinkles. No complicated cookie cutting or dough rolling needed—just combine, pour, and cook. Much simpler than old-school gingerbread.
Easy Steps For Perfect Squares
- Combine dry ingredients: Toss flour, baking soda, salt, cinnamon and ginger together in a bowl and whisk well.
- Prepare wet mixture: Blend molasses, butter, sugars and vanilla until completely combined.
- Incorporate egg: Add your egg to the mixture and stir until fully mixed.
- Merge mixtures: Gradually pour your dry bowl into your wet ingredients until you get a thick, cake-like consistency.
- Bake thoroughly: Pour batter into your baking dish and cook at 350 degrees for roughly 20 minutes.
- Let rest: Allow your squares to cool entirely before adding any topping.
- Add frosting: Whip up cream cheese frosting and layer it evenly across the top.
- Complete: Add festive sprinkles on top before cutting into individual portions.
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Storage Tips For Maximum Freshness
- During events: They can safely stay out for a few hours at your gathering.
- Refrigeration: Store any extras in an airtight container in your fridge where they'll stay tasty for 5 days.
- Long-term storage: To save for later, remove sprinkles first, then freeze on a sheet, wrap tightly, and place in a freezer bag. They'll remain good for up to two months.
Additional Spiced Treats You'll Adore
- My grandma's recipe for building gingerbread houses
- Our favorite gingerbread dip for cookies
- Spicy gingerbread cupcakes topped with cinnamon cream cheese
- Gingerbread Oreo balls perfect for gifting
- Classic gingerbread cookie bars with cream cheese frosting
Fast Answers To Your Burning Questions
Can you make these early? Absolutely! Bake them a day ahead and tuck them in the fridge. They'll stay delicious for about 5 days.
Want to save them longer? Just wrap them securely and they'll keep nicely in the freezer for a couple months.
What about extras? Pop them in a container in your fridge and enjoy them throughout the week.
Frequently Asked Questions
- → How do I know when the bars are done baking?
You'll want to see edges that are slightly darker and a center that's set but still soft. Stick a toothpick in the middle - it should come out with just a few sticky crumbs, not wet batter.
- → Can I make these ahead of time?
Absolutely! They'll stay fresh in your fridge for up to 5 days when kept in a sealed container. For the best flavor, let them sit at room temp before you serve them.
- → Why did my cream cheese frosting turn out lumpy?
Your cream cheese and butter weren't soft enough. Always let them warm up completely first, then mix them together until smooth before you add the other stuff.
- → Can I freeze these bars?
They freeze great for up to 3 months. Just put them in a sealed container with some wax paper between layers so they don't stick together.
- → Can I adjust the amount of spices?
Go for it! This recipe makes a traditional gingerbread flavor, but you can throw in extra ginger if you want more kick in your bars.