I love the smell of gingerbread. Next to cinnamon it is the smell that makes me think of Christmas. I love gingerbread cookies, muffins, pancakes, you name it I will eat it! But, things have been so busy lately that I haven’t even had time to make cookies. I am hoping to spend some time this weekend getting lots made. But, until then these bar cookies are super easy to make and I can get a batch together to share in no time.
These let you have all the gingerbread goodness in a chewy thick bar. The cream cheese frosting is sweet against the savory goodness of the bars. Cut the bars into small pieces to share. Refrigerate any leftovers.
Tip: If you don’t have a 9 x 15 pan I would halve the recipe for a 9 x 9 pan. It is too much for a 9 x 13 pan. The bars are really thick and dense if you use the 9 x 13.
- 1 1/2 cups butter, melted
- 2 cups sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups flour
- 1 tablespoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon ground cloves
Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar (icing sugar)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- dash of salt
- Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with non-stick spray or butter and flour.
- Beat the melted butter, sugar, and molasses in a large bowl until well combined.
- Add the eggs and continue beating until smooth.
- Place the dry ingredients in the bowl and beat until just combined and smooth.
- Pour mixture into prepared pan and bake for 15 to 20 minutes. Be careful not to over bake. Use a knife in the center of the pan to check for doneness. If the knife comes out clean the cake is done. Remove from oven and allow to cool completely.
- After gingerbread has cooled mix all frosting ingredients in a bowl. Beat until smooth. If mixture is too thick add a bit of milk. If it is too thin add a bit of powdered sugar to thicken.
- Spread the frosting over the gingerbread and refrigerate for one hour to set.