Gingerbread Cookie Bars
Soft and spiced gingerbread cookie bars topped with a creamy spiced cream cheese frosting.
Equipment
- 9x9 inch baking pan
- mixing bowls
- electric mixer
Ingredients
Gingerbread Cookie Bars
- 2 and ¼ cups all-purpose flour 281g
- 1 and ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- small pinch ground black pepper
- ¼ teaspoon salt
- ¾ cup unsalted butter 170g, melted
- ½ cup packed light or dark brown sugar 100g
- ½ cup granulated sugar 100g
- ⅓ cup unsulphured molasses 113g/80ml (not blackstrap)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting
- 6 ounces full-fat brick cream cheese 170g, softened to room temperature
- 2 Tablespoons unsalted butter 28g, softened to room temperature
- 1 and ½ cups confectioners’ sugar 180g
- 1 teaspoon pure vanilla extract
- small pinch ground ginger, cinnamon, & allspice
- sprinkles optional for garnish
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9x9-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt.
- In another bowl, mix the melted butter, brown sugar, granulated sugar, molasses, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly into the prepared baking pan.
- Bake for 22-25 minutes or until the edges are set. Let it cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla extract, and spices. Mix until creamy.
- Spread the frosting over the cooled bars. Garnish with sprinkles if desired.
- Cut into squares and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.