Gingerbread Cookie Bars

by

Ingredients

Gingerbread Cookie Bars

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar light or dark
  • 1/3 cup unsulphered molasses
  • 1 large egg
  • 1 large egg yolk discard the egg white
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz brick-style cream cheese full-fat
  • 2-3 cups powdered sugar
  • 1-2 tablespoons whipping cream or milk

Ingredients

Gingerbread Cookie Bars

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar light or dark
  • 1/3 cup unsulphered molasses
  • 1 large egg
  • 1 large egg yolk discard the egg white
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz brick-style cream cheese full-fat
  • 2-3 cups powdered sugar
  • 1-2 tablespoons whipping cream or milk

Instructions

Gingerbread Cookie Bars

  • Preheat the oven to 350F degrees.
  • Grease a 9×13 inch pan with non-stick cooking spray, or line with parchment paper.
  • In a medium-sized bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, and baking soda.
  • In a separate large bowl beat together the butter and brown sugar until fluffy.
  • Beat in the molasses and vanilla extract. Then beat in the egg and egg yolk.
  • Mix the flour mixture into the butter mixture about 1/2 at a time until combined.
  • Spread or press the cookie dough into the prepared pan. If pressing with your hands, lightly spray your hands with non-stick cooking spray.
  • Bake in the preheated oven for 22-25 minutes, or until the sides are starting to pull away from the edges of the pan or an inserted toothpick comes out clean.
  • Cool fully in the pan.

Cream Cheese Frosting

  • Beat the butter until fluffy.
  • Beat in the cream cheese.
  • With the mixer on low speed, beat in the powdered sugar about 1 cup at a time alternating with 1 tablespoon of cream until the desired sweetness is reached.
  • Frost the cooled bars, then optionally decorate with sprinkles

Notes

  1. Nutrition information is an estimate only and based on 1 bar with frosting (without sprinkles) assuming the pan is sliced into 15 equal pieces. 
  2. Store bars in an airtight container at room temperature for up to 8 hours, then store in the fridge in an airtight container for up to 3 days. Unfrosted bars can be frozen for up to 2 months, then thaw in the fridge.