Gingerbread Cookie Bars

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) with the rack in the center. Line a 9×13-inch metal pan with parchment, letting it hang over the sides so you can lift the bars out later.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, black pepper and salt.
3. In a medium bowl, whisk the melted butter, brown sugar, granulated sugar and molasses until smooth. Whisk in the egg and vanilla.
4. Pour the wet mixture into the dry and stir with a large spoon or spatula until no dry flour shows. The dough will be thick and shiny.
5. Press the dough evenly into the prepared pan in a thin layer.
6. Bake for 23–26 minutes, until the top is set but still soft and a toothpick in the center comes out mostly clean with a few moist crumbs. Underbake slightly; the bars will settle as they cool.
7. Cool the bars in the pan on a rack for at least 1 hour.
8. Beat the cream cheese and softened butter on medium-high until smooth, about 2 minutes. Scrape down the bowl as needed.
9. Add the confectioners' sugar, ginger, cinnamon, allspice and vanilla. Beat on low for 30 seconds, then on high for 2 minutes until creamy. Add a pinch of salt if it tastes too sweet.
10. Spread the frosting over the cooled bars and add sprinkles if you like. Refrigerate for 30 minutes to set.
11. Lift the bars out using the parchment, cut into squares and serve. Store covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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