Gingerbread Cookie Bars

December 21, 2018

 

As the week comes to an end, I'm sharing one last quick holiday dessert that you can whip up in no time! 

 

I found this recipe from The Girl Who Ate Everything and I know I always say this about desserts (or almost every meal I make!) but it really is so simple and beyond delicious!

 

 

The bar itself is perfectly spiced, chewy and beyond moist. The creamy frosting is perfectly sweet and is the perfect combination for the cookie bar. These also only take 15 minutes to bake! Hip hip hooray for easy, holiday treats!

 

 

Gingerbread Cookie Bars (Thanks to The Girl Who Ate Everything)

 

Ingredients 

  •  1/2 cup butter , melted

  •  3/4 cup granulated sugar

  •  1/4 cup brown sugar

  •  1/2 teaspoon vanilla extract

  •  1/3 cup molasses

  •  1 egg

  •  2 teaspoons baking soda

  •  2 cups all-purpose flour

  •  1 Tablespoon ground cinnamon

  •  1/2 teaspoon ground ginger

  •  1/4 teaspoon ground cloves

  •  1/4 teaspoon ground nutmeg

  •  1/2 teaspoon salt

Cream Cheese Frosting: (or just dust with powdered sugar)

  •  1/2 cup butter , softened

  •  1 (8 ounce) package cream cheese, softened

  •  1 lb (3 3/4 cups) powdered sugar

  •  1 teaspoon vanilla extract

Directions
  1. Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray and set aside.

  2. In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.

  3. Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes; do not overbake! Cool in a pan with a wire rack.

  4. When bars have cooled, frost with cream cheese frosting or dust lightly with powdered sugar. They are delicious with nothing on them! Cut into squares and serve.

  5. For the frosting: Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat it on high until fluffy.

 

 

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