Gingerbread Cookie Bars

Name: Gingerbread Cookie Bars
Yield: 24
Cuisine: American
Ingredients: 1 cup Unsalted Butter (1/2 cup butter (melted) + 1/2 cup butter (room temperature)); 1 cup Granulated Sugar (1 cup sugar); ⅓ cup Molasses (1/3 cup molasses); 1 ½ tsp Vanilla (1/2 teaspoon vanilla + 1 teaspoon vanilla or 1 vanilla bean (scraped)); 1 piece Egg (1 egg); 2 cup All-Purpose Flour (2 cups all-purpose flour); 2 tsp Bicarbonate of Soda (2 teaspoons baking soda); 1 tbsp Cinnamon (1 tablespoon cinnamon); ½ tsp Ginger Powder (1/2 teaspoon ground ginger); ¼ tsp Ground Cloves (1/4 teaspoon ground cloves); ¼ tsp Nutmeg (1/4 teaspoon ground nutmeg); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 8 oz Cream Cheese (8 ounces cream cheese (room temperature)); 2 cup Icing Sugar (2 cups powdered sugar)

Soft, spiced gingerbread cookie bars baked in a 9x13 pan and topped with a creamy cream cheese frosting.

American

Servings24

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 350 degrees. Grease a 9x13 pan or line with parchment paper. Combine the butter, sugar, molasses, and vanilla in a mixing bowl and beat with a mixer on medium speed until creamy. Add the egg and stir again. Add the flours, baking soda, spices, and salt. Mix until well combined.
2Press the dough into the prepared pan, using either a spatula or your hands to smooth it to the edges of the pan. Bake for 15-20 minutes. A toothpick inserted should come out mostly clean, with wet crumbs. Cool in the pan on a wire rack.
3When cooled, beat together the butter and cream cheese for the frosting. Add the powdered sugar and beat again until smooth and fluffy. Add the vanilla extract or vanilla bean and stir to mix throughout the frosting. Frost the bars, slice and serve. Store the bars in an airtight container in the refrigerator. Enjoy!