Gingerbread Cookie Bars
Soft and chewy gingerbread cookie bars topped with creamy frosting, perfect for holiday gatherings.
Equipment
- 9x13 Inch Baking Pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 ½ tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ½ tsp Baking Soda
- ¾ cup Unsalted Butter Softened.
- 1 cup Brown Sugar Light or dark.
- ⅓ cup Unsulphured Molasses
- 1 large Egg
- 1 large Egg Yolk
- 2 tsp Vanilla Extract
- ½ cup Unsalted Butter For frosting, softened.
- 8 oz Cream Cheese Full-fat, brick-style.
- 2-3 cups Powdered Sugar To taste.
- 1-2 Tbsp Whipping Cream or Milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda.
- In a large bowl, beat softened butter and brown sugar until fluffy. Add molasses and vanilla extract, mixing well.
- Add the egg and egg yolk, stirring until combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Spread the dough evenly into the prepared baking pan.
- Bake for 22-25 minutes or until the edges pull away from the sides and a toothpick comes out clean.
- Cool completely in the pan on a wire rack before frosting.
- For the frosting, beat butter and cream cheese together until fluffy. Gradually add powdered sugar and whipping cream/milk until desired consistency is reached.
- Once bars are cool, frost generously with cream cheese mixture and add sprinkles if desired.
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Notes
Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.