Description
Sixteen small gingerbread cookie bars with cream cheese frosting.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 3/4 cup Unsalted butter, softened
- 3/4 cup Light brown sugar, packed
- 1/4 cup Unsulfured molasses
- 1 egg Large egg
- 4 ounces Cream cheese, softened
- 1 cup Confectioners' sugar
- 1/2 teaspoon Vanilla extract
Instructions
- Heat oven to 350°F and line a 9-inch square metal pan. Whisk 2 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp salt.
- Cream 1/2 cup softened butter with 3/4 cup packed brown sugar; beat in 1/4 cup molasses and one egg. Fold in flour mixture just until no dry pockets remain. Press evenly into pan.
- Bake approximately 25–28 minutes until edges set and the egg-containing center reaches 160°F. Cool in pan about one hour; note final texture at that endpoint in a test.
- Beat remaining 1/4 cup softened butter with 4 oz cream cheese, 1 cup confectioners' sugar and 1/2 tsp vanilla. Spread on cool bars, refrigerate about thirty minutes to set, then cut four by four.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 25–28-minute bake, about 60-minute cooling and 30-minute frosting set; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 28 minutes
- Category: Bars
Nutrition
- Serving Size: One square