Chewy Gingerbread Bars (Print Version)
# Ingredients:
01 -
½ cup unsalted butter, brought to room temperature.
02 -
¾ cup unsalted butter, at room temperature.
03 -
1 teaspoon vanilla extract.
04 -
1 cup granulated sugar.
05 -
½ cup packed light brown sugar.
06 -
1 large egg.
07 -
¼ cup molasses.
08 -
2 teaspoons baking soda.
09 -
2 ¼ cups plain all-purpose flour.
10 -
½ teaspoon ground cloves.
11 -
¼ teaspoon salt.
12 -
1 teaspoon ground ginger.
13 -
1 teaspoon ground cinnamon.
14 -
8 ounces cream cheese, softened.
15 -
3 cups powdered sugar.
16 -
Optional: Any sprinkles or extra decorating bits you like.
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Get a 9x13-inch pan and either grease it a little or lay down parchment paper.
02 -
Grab a large mixing bowl. Blend the butter, white sugar, and brown sugar together. Add the molasses and the egg, and keep mixing until it's smooth. Toss in the vanilla last and stir it in.
03 -
In a different bowl, mix up the flour, baking soda, ground cinnamon, cloves, salt, and ginger.
04 -
Add the dry mix to the wet mix and beat just until it’s all together. Expect thick dough! Spread it evenly into the prepared pan.
05 -
Bake for about 22-23 minutes. You’ll know it’s done when a toothpick stuck in the middle comes out clean. Let it cool in the pan completely before moving on.
06 -
In a mixer bowl, beat the cream cheese and butter until nice and smooth. Slowly, add the powdered sugar a little at a time, and finally mix in the vanilla.
07 -
Make sure the bars are cool before frosting! Spread the cream cheese frosting on top evenly, add your sprinkles if you want, and slice them into bars (cut into 24 squares or smaller rectangles, your choice).
# Notes:
01 -
Take the butter and cream cheese out early so they can soften up for easy mixing.
02 -
For a breezy cleanup, cover the pan with parchment paper before adding the dough.
03 -
Don’t try to frost the bars until they’re totally cool, or the frosting will melt.