Gingerbread cookie bars are the perfect dessert to bring to your next Christmas party You will love the chewy texture, spiced flavor and rich cream cheese frosting.
1cup(8 ounces or 226 g) full-fat block cream cheese, room temperature
¼cup(57 g) unsalted butter, room temperature
1 ½cups(180 g) confectioners’ sugar, sifted
1teaspoonpure vanilla extract
Holiday sprinkles
Instructions
Preheat oven to 350° F. Line a 9x13 baking pan with parchment paper (or grease with butter) and set aside.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat the melted butter, brown sugar and sugar on medium-high speed until creamy, about 2 minutes. Add the molasses, egg and freshly grated ginger, then beat until well combined. Scrape down the sides and bottom of the bowl as necessary.
Add the flour mixture to the wet ingredients and mix just until combined.
Transfer dough to the prepared baking pan. Use an offset spatula to spread it into an even layer.
Bake at 350° F for 16 to 18 minutes or until the edges are set and when a toothpick inserted in the center comes out with little to no crumbs. Cool bars completely before frosting.
To make the frosting, use an electric mixer to beat cream cheese and butter on medium-high speed until smooth and creamy. Add confectioners’ sugar and vanilla, then mix until combined.
Transfer frosting to cooled cookie bars and spread evenly. Garnish with some holiday sprinkles, cut and serve.
Notes
Store in an airtight container in the refrigerator for up to 5 days.Freeze bars (frosted or unfrosted) for up to 3 months. Wrap in plastic wrap and store in airtight container for best results.