gingerbread

Chewy Gingerbread Lemon Bars

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Ok, ok- we may not NEED another Christmas dessert, but one more can’t hurt, right? How about chewy gingerbread lemon bars? Does that sound okay? I want the 2020 holidays to be as delicious as possible, so today I’m going to share a few of my absolute FAVORITE COOKIES. If you needed a few more Christmas treats to round out the coming weeks, keep reading!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Best Christmas Cookies of 2020:

This is my comfort zone. Give me all the chocolate. All the butter. All the peppermint and sprinkles and frosting. It was hard to whittle my favorites list down to just ten choice cookies, but it had to be done. Without further ado, here they are!

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com


Peanut Butter Pretzel Caramel Chocolate Chip Cookies

Yes, these are as over-the-top and delicious as they sound. A chewy cookie loaded with peanut butter and both chocolate and caramel morsels take the cake in my book.


Mint Chocolate Sandwich Cookies

These are a crowd favorite in my house of mint chocolate lovers. The sandwiching is simple and makes for a cookie that feels super special.

Soft-Frosted Sugar Cookies

I grew up on these cookies. These soft and simple sugar cookies have a creamy spreadable frosting. They’re not fussy, not hard to make- just special and yummy.


Espresso Caramel Thumbprint Cookies

Here, an espresso-scented caramel fill chocolate thumbprint cookies. These cookies are definitely for the grown-ups- not Santa.


Brown Butter Bourbon Snickerdoodles

These are newer on my site, but they’re already a fave. Make them and you’ll see why.


White Chocolate Peppermint Cookies (with option for vegan!)

Peppermint reigns supreme this time of year, and I love how soft and tender these cookies stay, even a day or two after making them. With option for vegan preparation, these are a great option for people following special diets.


Kitchen Sink Cookies

Another newbie that rightfully earned its place on this list. Load these chewy chocolate chip cookies with whatever you have in your kitchen.


Sugar Cookie Gift Tags

Don’t let the hearts fool you- you can enjoy these cookies allll year long. Here, I offer a tutorial on how to make gift tags out of, you guessed it, sugar cookies! Although these were hearts for Valentine’s Day, I think little trees, candy canes or even tiny stocking cookies would be great here!


Espresso Toffee Chocolate Chip Cookies

Maybe my favorite chocolate chip cookie. Loaded with espresso powder, toffee bits and chunks of chocolate, these cookies are great for coffee and chocolate lovers alike!


Peppermint Bark Brownies

I had to sneak one more peppermint option on here. These are CRAZY fudgy. Like, insanely so. Just make them

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

Chewy Gingerbread Lemon Bars

So those all sound great, right? But do you see what is missing from the list? Gingerbread. Specifically, chewy gingerbread lemon bars. Today’s recipe is a soft and chewy ginger-flavored bar that is flavored with ginger, molasses, and cinnamon. The topping is a sweet and tangy lemon cream cheese frosting, a combo that, in my book, is best case scenario for any kind of gingerbread. They go so well together and these bars really shine because of it.

Chewy Gingerbread Lemon Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

To keep things simple, you can easily make these chewy gingerbread lemon bars in advance and store in an airtight container in the freezer. You can pull them out to thaw for family, Santa, or whoever else might wiggle down your chimney. I opted to use a large round piping tip to decorate these with icing, but you can also just spread it right on top with an offset spatula. A little garnish of sanding sugar or gingerbread crumbs make these bars look super cute too!

Chewy Gingerbread Bars by Wood and Spoon. These are soft blondie-like bars flavored with ginger and topped with a cream cheese and lemon frosting! These bars and sweetened and chewy, perfect for the holidays! Learn how to make these sweet gingerbread treats on thewoodandspoon.com

We’re just a few days out from the big day! Get to planning your baking and let me know how I can help! I’d love to chat! Happy Friday and Happy Baking!

If you like these chewy gingerbread lemon bars you should try:

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Chewy Gingerbread Lemon Bars

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These chewy gingerbread lemon bars have a gingerbread flavor, soft texture, and are topped with fluffy lemon cream cheese frosting!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 60
  • Yield: 16
  • Category: Dessert

Ingredients

For the bars:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 11/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg

For the frosting:

  • ¼ cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest

Instructions

To make the bars:

  1. Preheat the oven to 350 degrees fareheit. Line a 9” square pan with aluminum foil and lightly grease with baking spray. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and molasses until lighted and smooth, about 2 minutes. Add the egg and vanilla and beat to combine. Scrape the sides of the bowl and add the dry ingredients. Stir just until combined. Dump the dough into the prepared pan and use lightly wet fingers or a piece of wax paper to press the mixture evenly into the bottom of the pan. Bake in the preheated oven until the bars are puffed and a toothpick inserted comes out clean, about 27-28 minutes. Allow to cool completely. You can expedite this process in the fridge or freezer.

To make the frosting:

  1. In a medium bowl, cream the butter and cream cheese together until smooth, about 30 seconds. Add the powdered sugar, juice, and zest and stir to combine. Spread the frosting out on the bars, or, to frost like I did, cut out the 16 squares and use a large round piping tip to pipe the frosting on. You can barely chill the bars to have the frosting set up a little more firm. Store the bars covered at room temperature for up to 2 days.

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Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I have this photo of Aimee and George from a few years ago. They’re sitting next to Santa Claus and his fake stuffed reindeer. George’s face is nearly purple, screaming in terror at the proximity of this jolly stranger. Aimee stands, arms crossed, with a pout on her face that says, “I’m only doing this because I was promised a candy cane.” Christmas 2017 was short of merry, but this year, with a 5 and 3  (and 5 month!) old, the magic of Christmas is really starting to take on a life of its own. As the Mom, I’m enjoying the tradition of things like decorating our home, constructing gingerbread houses, and singing Louis Armstrong to and from school, but my absolute favorite thing to do is indulge in Christmas food and drinks- the tastes and flavors that make this season feel like what it is. These gingerbread cinnamon rolls are a choice breakfast item for getting into the holiday spirit, and I’m thrilled to be sharing them with you today.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

Gingerbread Cinnamon Rolls

There is absolutely no way to dream up a prettier make-ahead breakfast treat. These gingerbread cinnamon rolls have the ease and simplicity of my make-ahead cinnamon rolls with all the flavor and holiday richness of your favorite Christmas treat. The spirals, the frosting, the deep amber color of the buns all feel over-the-top in the very best way, and don’t you think that’s what Christmas food should be all about? These gingerbread cinnamon rolls are fluffy, smoothly-spiced, and are sweet and sticky from the gooey filling and lemony cream cheese frosting. They’re just divine. Let me tell you how to make them.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

Making the Rolls

We start these rolls with yeast and warm liquid in the bowl of a stand mixer. Allow the yeast to dissolve and barely bubble before stirring in the butter and molasses. The rich, dark flavor of molasses is one of the primary flavor contributors of these rolls. Together with a bit of sugar, the molasses sweetens the dough and keeps the rolls tender. Next comes the dry ingredients of flour, salt, and spice. The dry ingredients help the dough comes together in a wet and shaggy mixture that should tornado up on the kneading hook of your mixer but still feel slightly tacky to the touch. Set is all aside to double in a bowl in a warm area of your kitchen.

Once proofed, roll out the dough and slather it with melted butter, sugar, and loads of spice. Spiral it tightly into a long log and use a sharp chef’s knife to slice into individual rolls. Place the buns on a sheet pan to rise for a second time prior to baking.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

Icing the Rolls

I love to prep these gingerbread cinnamon rolls in advance and bake the following morning. If allowed, they’ll rise overnight in the chill of your fridge and will be plump and ready for baking the following morning. It’s best to frost with the butter and cream cheese frosting just before serving to keep it gooey and fresh. After baking, the rolls are soft to the fork, festively spiced, and practically beg for a cup of coffee. They’re delicious.

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

I’m honored to be sharing these gingerbread cinnamon rolls in partnership with my friends at Kerrygold. Their premium butters are my go-tos in the kitchen, particularly when I’m taking time to make a special treat like these morning rolls. I love the rich flavors and higher fat percentage that they add to my baked goods, especially when I’m making something that I prefer to be soft and gooey. Kerrygold is a surefire thing, and I hope you’ll give it a try in your own kitchens. As always, thank you for supporting brands that make Wood and Spoon possible. Give these gingerbread cinnamon rolls a try and let me know what you think! Have a great week and happy baking!

Gingerbread Cinnamon Rolls by Wood and Spoon. This recipe is for holiday spiced morning buns filled with cinnamon, ginger, nutmeg, and other Christmas cookie spices. The recipe can be prepped overnight and made in advance and the whole thing has a tangy lemon cream cheese icing that can be frosted on the fluffy giant rolls. Learn how to roll the cookies and find out more about this recipe on thewoodandspoon.com by Kate Wood.

If you like these gingerbread cinnamon rolls you should try:

Bananas Foster Cinnamon Rolls

Apple Cinnamon Rolls

Overnight Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Funfetti Rolls

Hazelnut Cinnamon Rolls

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Gingerbread Cinnamon Rolls

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These gingerbread cinnamon rolls are loaded with molasses and holiday spice flavors and served with a lemon cream cheese glaze on top!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 240
  • Yield: 16
  • Category: Breakfast

Ingredients

For the dough:

  • 1/2 cup (120 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm) unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • ½ cup molasses
  • 21/2+ cups (350 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • 23 teaspoons ground ginger
  • ¼ teaspoon nutmeg
  • ¾ cup (150 gm) brown sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 2 cups (230 gm) powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Milk as needed

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and molasses until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x21” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, ginger, nutmeg, and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.
  3. In the morning, remove the rolls from the fridge and preheat the oven to 350 degrees. Keep the baking dish close to the oven while it preheats to help the rolls come to room temp. Once preheated, bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 185 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar, lemon zest, and lemon juice, and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

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Share a photo and tag us — we can't wait to see what you've made!