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Gingerbread Cookie Bars

Gingerbread Cookie Bars
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Soft, chewy gingerbread cookie bars topped with a delightful spiced cream cheese frosting, perfect for holiday gatherings.

Ingredients

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

Notes

Always use unsulphured molasses for the best gingerbread flavor.
Ensure cream cheese and butter are at room temperature for a smooth frosting.
Do not overbake; slightly underbaked bars are chewier.
Refrigerate frosted bars for 30 minutes before cutting for clean slices.

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