I was looking forward to these gingerbread cookie bars with cream cheese frosting. Then I made them and used double the butter! I don’t know why I used two sticks of butter (1 cup) instead of one stick. I realized it right after I put the pan into the oven. I let the bars bake while I made up a new batch in a new pan. The extra buttery bars were done just as the second pan was ready to go into the oven.
I had a lot of baking to do in a small amount of time so I was tempted to scrape the mistake into the garbage. About that time my P.S. came upstairs to the kitchen, sniffing. He scraped a serving into a bowl for himself and the rest into a container to take down to his office fridge. He said it was totally edible, declining to top it with the Cool Whip I had in the fridge. He liked it warm, plain, no extra sugar. I said the only problem was that it wouldn’t be a firm bar, it was more like a cake. He saw no problem with that.
So let me tell you the real way to make these bars. Melt ONLY one stick of butter into a large mixing bowl. I used a Tupperware bowl that is microwave safe. Measure the white sugar, brown sugar, molasses and vanilla into the bowl. Beat well.
Add the egg and beat well again.
Add the flour, baking powder, salt and spices. Beat well again.
Bake for 15-20 minutes, until the toothpick tests try. Place pan on a rack and cool to room temp.
Frost with your favorite cream cheese frosting. I used this cream cheese frosting recipe. Beware, it makes a large amount of frosting, you might want to cut the recipe in half. Or do as I did, freeze a container for future use. It did freeze well despite warnings I’ve read about cream cheese not freezing well. I simply stirred it after it thawed and it was smooth.
Cut into bars and store in a covered container in the refrigerator.
These gingerbread bars are a moist bar. They aren’t super sweet, but are sweetened further with the frosting. The flavors are reminiscent of a gingerbread cookie, frosted. They were a huge hit with the family at Christmas. Next year: I’ll definitely make two batches. My P.S. and I fought over the last 5 or 6 bars the next day.
Gingerbread Cookie Bars
The scrumptious flavor of gingerbread cookies in bar form. Frost or sprinkle with powdered sugar.
- 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
- your favorite cream cheese frosting or this cream cheese frosting recipe I like to make
In a large bowl beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.
Add egg and mix until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined.
Spread dough into prepared pan using a spatula or your hands.
Bake for 15-20 minutes; do not overbake! Cool in the pan on a rack.
Frost with your favorite cream cheese frosting or dust lightly with powdered sugar.
Cut into squares and serve. Store in a covered container in the refrigerator.
Adapted from The Girl Who Ate Everything