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Gingerbread Cookie Bars - incredibly soft and chewy. Way easier than making gingerbread men. the-girl-who-ate-everything.com

Gingerbread Cookie Bars

Yield 24 bars
Author Christy Denney

Ingredients

  • 1/2 cup butter , melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Cream Cheese Frosting: (or just dust with powdered sugar)

  • 1/2 cup butter , softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 lb (3 3/4 cups) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.
  3. Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes; do not overbake! Cool in a pan with a wire rack.
  4. When bars have cooled, frost with cream cheese frosting or dust lightly with powdered sugar. They are delicious with nothing on them! Cut into squares and serve.
  5. For the frosting: Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat it on high until fluffy.

Recipe Notes

Source: bars by 12 Days of Christmas with Six Sisters' Stuff; frosting from me