Let all the best flavors of the holidays fill your senses with these Frosted Gingerbread Cookie Bars. That classic, spicy flavor wrapped in a square, and topped with a rich buttercream frosting. Easy to make and perfect for wowing family and friends at get togethers.
Course:
Dessert
Cuisine:
American
Keyword:
gingerbread bars
Servings: 12 bars
Author: Jackie
Bars:
-
1
cup
brown sugar
packed
-
¼
cup
butter
softened
-
1
egg
-
1
teaspoon
vanilla
-
½
cup
milk
-
3
tablespoons
molasses
-
1 ½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1 ½
teaspoons
cinnamon
-
1
teaspoon
ginger
-
½
teaspoon
ground all spice
-
½
teaspoon
ground cloves
Frosting:
-
8
oz.
cream cheese
room temperature
-
½
cup
butter
softened
-
1
teaspoon
vanilla
-
3 ½
cups
powdered sugar
sifted
Bars:
-
Preheat the oven to 350F.
-
Grease a 9x13 inch pan. Set aside.
-
In a large bowl beat together the brown sugar, butter, egg and vanilla.
-
Add the milk and molasses and mix well.
-
Stir in the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and allspice.
-
Spread the batter in the prepared pan.
-
Bake for 20 minutes, until a toothpick comes out clean.
-
Allow to cool completely before frosting.
Frosting:
-
In a large bowl, with an electric mixer, beat together the cream cheese and the butter until smooth.
-
Add the vanilla and mix well.
-
Gradually add the powdered sugar, beating until the sugar is incorporated and the frosting is smooth.
-
Frost the cooled bars and cut into squares.
Sifting the powdered sugar will make sure that there are no lumps in the sugar and make it easier to get a nice smooth frosting.
Store these bars in an air tight container in the refrigerator for up to 3 days.
I find that I often don’t use all the frosting this recipe makes on the bars but that half the frosting amount isn’t quite enough for my tastes. So it’s easier to use the full 8oz. package of cream cheese and store any unused frosting for other uses. It will keep well in an airtight container in the refrigerator for up to 4 days, it can also be kept in the freezer for up to a month. This frosting also tastes great on cinnamon buns and pumpkin or carrot cakes.