Gingerbread Cookie Bars - Sally's Baking Addiction
"These soft gingerbread cookie bars are so easy to make—no dough chilling or rolling required! Top with spiced cream cheese frosting...."
INGREDIENTS
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2 and 1/4 cups (281g) all-purpose flour
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1 and 1/2 teaspoons baking soda
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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small pinch of ground black pepper
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1/4 teaspoon salt
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3/4 cup (12 Tbsp; 170g) unsalted butter, melted
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1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
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1/2 cup (100g) granulated sugar
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1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
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1 large egg, at room temperature
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1 teaspoon pure vanilla extract
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6 ounces (170g) full-fat brick cream cheese, softened to room temperature
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2 Tablespoons (28g) unsalted butter, softened to room temperature
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1 and 1/2 cups (180g) confectioners’ sugar
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small pinch each of ground ginger, cinnamon, & allspice
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1 teaspoon pure vanilla extract
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optional for garnish: 1/4 cup (43g) sprinkles
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