Soft Gingerbread Cookie Bars
Delightfully soft gingerbread bars topped with creamy frosting, perfect for fall and winter gatherings.
Ingredients
For the Cookie Base
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, molasses, and vanilla extract into the butter mixture until well combined.
- Gradually stir the dry ingredients into the wet ingredients until combined.
- Spread the batter evenly into the prepared baking pan.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Frosting
- For the frosting, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla; mix until creamy.
- Spread the cream cheese frosting over the cooled gingerbread bars and sprinkle with cinnamon.
Serving
- Cut into squares and serve.
Notes
Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months. Allow the bars to cool completely before frosting to prevent the frosting from melting.