Gingerbread Bars
We can't ignore gingerbread desserts during the Christmas season, can we? These Gingerbread Bars are so yummy and made with butter, brown sugar, vanilla, and molasses along with cinnamon, ginger, and cloves! Layered with a delicious creamy cream cheese buttercream frosting, these are totally irresistible!
Servings: 15 Servings
Calories:
Ingredients
Gingerbread Bars
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 2 -3 cups powdered sugar add more if needed
- 1 tsp vanilla extract
- 1-2 tablespoons heavy cream or milk of choice
- Pinch of salt
- sprinkles if desired
Instructions
Gingerbread Bars
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper and set aside.
- In a small bowl, whisk together the dry ingredients of flour, baking soda, cinnamon, ginger, cloves and salt, set aside.
- Using mixer, combine softened butter and brown sugar in a large mixing bowl and beat until light and fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.
- Add the flour mixture to the wet mixture and mix until combined.
- Cookie dough will be sticky, so lightly spray your hands with non-stick cooking spray, then press the mixture down into the pan. Bake for 15-18 minutes. Remove from oven and cool completely before frosting.
Cream Cheese Frosting
- Beat butter and cream cheese until smooth and creamy, approx 4-5 minutes. Add in powdered sugar, heavy cream and vanilla and beat an additional 4 minutes until light and fluffy.
- Spread frosting over cooled bars.
- Add sprinkles if desired.
Notes
- Can store in airtight container for up to one week, preferably refrigerated.
- To add a little more spice, feel free to add in ¼ teaspoon nutmeg, if you wish.