Gingerbread Cookie Bars with Cream Cheese Frosting
User Reviews
4.7
26 reviews
Excellent
Gingerbread Cookie Bars with Cream Cheese Frosting
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Gingerbread Cookie Bars with Cream Cheese Frosting are ultra thick, soft, and chewy with tons of warm, cozy spices, topped with a generous layer of tangy frosting!
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Ingredients
For the cookies:
- 3 cups all-purpose flour 380 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
- 1 1/2 unsalted butter at cool room temperature, 170 grams
- 1/2 cup light brown sugar 100 grams, packed
- 1/2 cup unsulphured molasses 170 grams
- 1 egg large
For the frosting:
- 8 ounces cream cheese at room temperature
- 1 unsalted butter at room temperature, stick, 113 grams
- 2 teaspoons vanilla paste (or extract)
- 2 cups powdered sugar sifted, 250 grams
Instructions
Make the cookie bars:
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine.
- In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth, 1 to 2 minutes. Add the egg and molasses and beat until combined. On low speed, slowly add the flour mixture and beat until incorporated.
- Press the dough evenly into the prepared baking pan. Bake for 15 to 20 minutes, or until cooked through but still moist and soft. Cookie bars can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
- Spread the frosting all over the cooled cookie. Cut into squares and serve. Cover and refrigerate any leftovers for up to 3 days.
Notes
- *Be sure to use regular unsulphured molasses (like Grandma’s or Brer Rabbit brands). Don’t use blackstrap molasses, as it has a harsh and bitter flavor.
- Check your spices to make sure they’re still very aromatic. Older spices carry less flavor; fresh spices will carry a LOT more flavor. So, just be aware of that and feel free to adjust accordingly.
Genuine Reviews
User Reviews
Overall Rating
4.7
26 reviews
Excellent
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