Ginger-Cream Bars Recipe
Ginger-Cream Bars Recipe photo by Taste of Home
Next Recipe

Ginger-Cream Bars Recipe

Read Reviews
5 2 3
Publisher Photo
I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 30 servings


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cloves
  • 1 tablespoon ground ginger
  • 2 large eggs
  • 1/2 cup molasses
  • 1 cup hot brewed coffee
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Chopped nuts, optional

Nutritional Facts

2 each: 200 calories, 11g fat (6g saturated fat), 42mg cholesterol, 271mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 2g protein.


  1. Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, one at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan.
  2. Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts. Yield: 5-6 dozen.
Originally published as Ginger-Cream Bars in Grandma's Great Desserts Cookbook 1992, p58

Reviews for Ginger-Cream Bars

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Ann Kashian User ID: 2624370 20853
Reviewed Nov. 23, 2010

"These are a wonderful fall spice bar...nice flavor and a light complimentary frosting."

lisa53202 User ID: 1079567 74711
Reviewed Aug. 15, 2008

"These are delicious--however, next time I would use a pan with higher sides, as the batter ran over the sides of my jelly-roll pan."

Loading Image