Chewy Gingerbread Bars (Print Version)
# Ingredients:
01 -
1 large egg.
02 -
¾ cup butter (unsalted) at room temperature.
03 -
½ cup packed light brown sugar.
04 -
1 teaspoon vanilla extract.
05 -
1 cup white sugar.
06 -
¼ cup molasses.
07 -
2 ¼ cups all-purpose flour.
08 -
1 teaspoon ginger powder.
09 -
½ teaspoon ground cloves.
10 -
1 teaspoon ground cinnamon.
11 -
2 teaspoons baking soda.
12 -
¼ teaspoon salt.
13 -
½ cup unsalted butter, softened.
14 -
3 cups powdered sugar.
15 -
8 ounces softened cream cheese.
16 -
1 teaspoon vanilla flavor.
17 -
Optional: sprinkles or fun decorating toppings.
# Instructions:
01 -
Warm up your oven to 350°F (175°C). Grab a 9x13-inch pan, either grease it lightly or line it with parchment paper.
02 -
Combine granulated sugar, brown sugar, and softened butter in a big mixing bowl. Beat together until smooth, then add in the molasses and egg. Stir in the vanilla until everything blends well.
03 -
In another bowl, stir together the flour, salt, baking soda, cinnamon, ginger, and cloves.
04 -
Mix the wet and dry ingredients together gently until just combined. The dough will feel thick. Spread the batter out evenly in your prepared pan.
05 -
Bake for about 22-23 minutes. Check with a toothpick—if it comes out clean, you're good! Let the cookie base cool in the dish completely.
06 -
In a mixer or a big bowl, whip together the softened cream cheese and butter until fluffy and smooth. Slowly add powdered sugar while beating, then stir in the vanilla.
07 -
Spread the frosting on the cooled cookie layer. Add sprinkles or favorite toppings if you want. Slice into bars—cut into 24 squares, or make smaller ones by halving the squares.
# Notes:
01 -
To make mixing easier, bring the butter and cream cheese to room temp before starting.
02 -
Using parchment paper in your baking dish makes cleanup quick and easy.
03 -
Wait for the gingerbread base to be fully cooled before frosting to avoid melting.