Description
These Gingerbread Cookie Bars offer a delightful blend of spices and creamy frosting, making them a perfect treat for any gathering with ease of preparation.
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- small pinch of ground black pepper
- 1/4 teaspoon salt
- 3/4 cup (12 tbsp; 170g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/3 cup (113g/80ml) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- small pinch each of ground ginger, cinnamon, & allspice
- optional for garnish: sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
- Whisk together flour, baking soda, and spices in a large bowl.
- In another bowl, mix melted butter, sugars, and molasses until smooth, then add egg and vanilla.
- Combine the wet and dry mixtures until smooth, then press into the prepared pan.
- Bake for 23–26 minutes until the top is set and a toothpick comes out with a few moist crumbs.
- Cool the bars in the pan on a cooling rack for at least 1 hour.
- Beat cream cheese and butter on medium until smooth; add sugar and spices and beat until creamy.
- Spread frosting on cooled bars and refrigerate to set.
- Lift from the pan using parchment, cut into squares, and store leftovers appropriately.
Notes
Use dark brown sugar for a richer flavor.
The frosting can be adjusted according to your sweetness preference. If too sweet, add a pinch of salt.
Store leftover bars in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg