Gingerbread Bars w/ Cream Cheese Frosting - December 2019
Ingredients-
For the Bars
● 3 cups all-purpose flour
● 1 teaspoon baking powder
● ½ teaspoon baking soda
● ½ teaspoon salt
● 1 ¼ teaspoons ground ginger
● 1 teaspoon ground cinnamon
● ¼ teaspoon ground cloves
● ¼ teaspoon ground nutmeg
● 1 ½ sticks unsalted butter, softened
● ½ cup molasses
● 1 large egg
For the Frosting
● 8 ounces cream cheese, softened
● 1 stick unsalted butter, softened
● 2 teaspoons vanilla extract
Directions-
Make the Cookie Bars
● Preheat the oven to 350 F. Grease a 9x13 inch baking pan with nonstick cooking spray and line with parchment paper.
● In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
● In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined. Add the egg and molasses and beat until combined. On low speed, slowly add the flour mixture and beat until incorporated.
● Press the dough evenly into the prepared baking pan. Bake for 15 minutes or until cooked through but still moist and soft. Let cool and lift from pan onto a cutting board.
Make the Frosting
● In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy and smooth. On low speed gradually add in the sugar and beat until fluffy.
● Spread the frosting all over the cookie. Cut into squares and serve. Cover and refrigerate any leftovers for up to 3 days.
