Ingredients
For the Gingerbread Cookies
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ⅓ cup molasses
- ½ teaspoon vanilla extract
- 1 large egg room temperature
For the Frosting
- ½ cup unsalted butter 1 stick, softened
- 8 oz cream cheese softened
- 4 cups powdered sugar sifted
- 1 teaspoon clear vanilla extract **see notes
- Sprinkles for decoration optional
Step by Step
Bake the Gingerbread Bars
- Preheat oven to 350 degrees F (180° C).
- Line a 13x9 baking dish with parchment paper, leaving extra on the ends to use as handles to remove bars easily.
- In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, ginger, nutmeg, cloves, and salt.
- In a large bowl, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add molasses, eggs, and vanilla and beat until well combined.
- Now add the sifted flour mixture and mix until well combined.
- Press dough into the prepared baking dish. Make sure to press it well into the corners of the baking pan, using your fingers, too.
- Bake for 15-18 minutes, but do not overbake.
- Cool in the baking pan on a wire rack for about 10 minutes.
- Only then lift the parchment paper with the gingerbread cookie base from the pan and place it on a wire rack to cool completely.
Frosting
- In the meantime sift powdered sugar. This step is optional, but it makes the frosting creamier.
- Cream together butter and cream cheese with a fork until smooth. Beat in clear vanilla extract using a whisk and mix well.
- Gradually add the sifted powdered sugar until well combined and the frosting is the desired consistency. It should become a fluffy cream cheese frosting.
- Frost the cooled gingerbread base evenly, using a spatula. Decorate the bars with sprinkles or candy of your choice.
- Cut into bars and serve, or store in an airtight container for up to one week.
My tips
Vanilla: Using clear vanilla extract in the frosting will keep the frosting white.
Equipment
Nutrition
Serving: 1 barCalories: 169 kcalCarbohydrates: 38 gProtein: 2 gFat: 1 gSaturated Fat: 1 gCholesterol: 10 mgSodium: 166 mgSugar: 30 g
