Chewy spiced gingerbread cookies in bar form topped with cream cheese frosting - perfect for the winter months!
Gingerbread is quintessential for Christmas and I don't make anything gingerbread...ever. What's wrong with me? So last year, I decided to change that and I picked something gingerbread from my Pinterest boards. I picked out a beautiful first gingerbread dessert recipe and would love to have them again soon. The base is chewy and spiced and wonderful. The frosting is creamy and finger-licking good. The combination of the two is magical and seriously perfect for Christmas. I topped mine with a little homemade gingerbread spice mix.
What you need:
For the bars:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp. vanilla
- 1/3 cup molasses
- 1 egg
- 2 tsp. baking soda
- 2 cups all-purpose flour
- 1 Tbsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 8 oz. cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a stand mixer, cream together butter, sugars, vanilla, and molasses.
- Add egg and stir until combined.
- Add baking soda, flour, and spice and mix until well combined.
- Press dough into the bottom of the baking pan.
- Bake in a preheated 350 degree oven for 15 to 20 minutes and then let cool.
- Once cool, make frosting by creaming together butter and cream cheese.
- Add powdered sugar and vanilla and beat until creamy and smooth.
- Spread frosting onto the bars and sprinkle with spices if desired. I used my gingerbread spice mix.
- Cut into squares and serve. Refrigerate leftovers.
Recipe from Chef in Training
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