No time for cutouts? Here’s a delicious alternative that will surely satisfy your gingerbread cravings. And even better, it’s slathered with a dreamy, orange, cream cheese frosting. These bars are moist and chewy and quite tasty on their own, but that tangy topping really makes them rock.
Gingerbread Cookie Bars
adapted from SixSistersStuff.com
- ½ cup butter, melted
- ¾ cup sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- ⅓ cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Orange Cream Cheese Frosting
- 8 ounces cream cheese
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 2 teaspoons freshly squeezed orange juice
Preheat oven to 350 degrees.
Spray a 9×13″ baking pan with Pam cooking spray and set aside.
Using a stand or hand mixer, cream melted butter, sugar, brown sugar, vanilla, and molasses.Add egg and beat until completely incorporated.
In a separate mixing bowl, add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. Add flour mixture to butter mixture in 3 additions. Mix well after each addition, scraping down the sides of the bowl as needed.
Press dough evenly into the bottom of prepared pan.
Bake at 350 degrees for 15 minutes. Do not over bake. Cool completely in pan.
Cream butter and cream cheese together in a large mixing bowl. Add powdered sugar, juice, zest and vanilla and beat until smooth and creamy.
Spread the frosting evenly over the top of the cooled Gingerbread. Garnish as desired with colored sugar, cinnamon or nutmeg. I used Wilton Royal Icing decorations.
Cut into squares. Store in a tightly covered container in the refrigerator. Remove from refrigerator 1/2 hour before serving.