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Gingerbread Cookie Bars

Gingerbread Cookie Bars
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Chewy, spiced gingerbread cookie bars topped with a luscious cream cheese frosting – easier than cookies and perfect for any occasion!

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

  1. Preheat the oven to 350°F (177°C).
  2. Adjust the oven rack to the center position.
  3. Line a 9×13-inch metal or glass baking pan with parchment paper.
  4. Leave an overhang on the sides of the parchment paper.
  5. Set the prepared pan aside.
  6. Whisk together the flour, baking soda, ground ginger, ground cinnamon, ground allspice, ground cloves, ground nutmeg, ground black pepper, and salt in a large bowl.
  7. Set the dry ingredients aside.
  8. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until no lumps remain.
  9. Whisk in the large egg.
  10. Whisk in the pure vanilla extract.
  11. Pour the butter mixture into the flour mixture.
  12. Mix with a large spoon or silicone spatula until no traces of flour remain.
  13. The dough will be thick and shiny.
  14. Transfer the dough to the prepared baking pan.
  15. Press the dough into a smooth, even layer in the pan.
  16. Bake for 23–26 minutes.
  17. The top should be set but still look quite soft.
  18. A toothpick inserted in the center should come out mostly clean with only a few moist crumbs.
  19. Allow the bars to cool in the pan on a cooling rack for at least 1 hour.
  20. To make the frosting, beat the softened cream cheese and softened butter together in a large bowl using a handheld or stand mixer fitted with a paddle attachment.
  21. Beat on medium-high speed until smooth, about 2 minutes.
  22. Scrape down the sides of the bowl as needed.
  23. Add the confectioners’ sugar, ground ginger, ground cinnamon, ground allspice, and pure vanilla extract.
  24. Beat on low speed for 30 seconds.
  25. Increase to high speed and beat for 2 minutes until completely combined and creamy.
  26. Taste the frosting.
  27. Beat in a pinch of salt if the frosting is too sweet.
  28. Spread the frosting on the cooled bars.
  29. Top with sprinkles, if desired.
  30. Refrigerate for 30 minutes to help set the frosting.
  31. Lift the bars out of the pan by gripping the parchment paper overhang.
  32. Transfer the bars to a cutting board.
  33. Cut the bars into squares.
  34. Cover leftover bars tightly and store in the refrigerator for up to 5 days.
  35. If unfrosted, store plain bars at room temperature for up to 3 days.
  36. If unfrosted, store plain bars in the refrigerator for up to 1 week.

Notes

Always use unsulphured molasses for the best flavor.
Ensure cream cheese and butter are at room temperature for smooth frosting.
Do not overbake the bars; they should be slightly soft in the center.
Cool bars completely before frosting to prevent melting.

Find it online: https://thecozycuppa.com/gingerbread-cookie-bars/