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Spiced Gingerbread Cookie Bars with Thick Cream Cheese Frosting

Chewy, deeply spiced gingerbread bars baked in one pan and topped with a thick tangy cream cheese frosting — the easiest holiday bake you will make all season.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time Before Frosting 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 people/slices
Calories: 187
Ingredients Equipment Method

Ingredients
  

-2 cups all-purpose flour
1½ tsp ground ginger
1½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
¾ cup packed dark brown sugar
¼ cup unsulphured molasses
1 large egg
1 tsp vanilla extract
8 oz full-fat cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 to 2 tbsp whole milk

Equipment

  • 1 9x13-inch baking pan
  • 1 parchment paper
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Hand or stand mixer
  • 1 rubber spatula
  • 1 Wire cooling rack
  • 1 offset spatula for frosting

Method
 

Preheat oven to 350°F. Line a 9x13 pan with parchment.
    Whisk flour, spices, baking soda, and salt together.
      Whisk melted butter, brown sugar, and molasses until smooth. Add egg and vanilla.
        Fold dry ingredients into wet until just combined.
          Spread evenly into prepared pan. Bake 20 to 22 minutes until edges are set and a toothpick comes out with moist crumbs.
            Cool completely in the pan, at least 30 minutes.
              Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Beat until thick and spreadable.
                Spread frosting over cooled bars. Dust with cinnamon. Refrigerate 15 minutes, then slice into 24 squares.