Gingerbread Cookie Bars

Step 1

Preheat the oven to 350 degrees F and place the oven rack in the middle position. Spray a 9x13-inch jelly roll pan with non-stick cooking spray and set it aside. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Set the bowl aside.

Step 2

Using a stand mixer, or a large bowl with a handheld mixer, cream together butter, sugars, vanilla, and molasses until light and fluffy, about 2-3 minutes.

Step 3

Next, add in the egg and mix until thoroughly combined. Add the dry ingredients and pulse the mixer/handheld beaters until the flour is mixed in. Increase the speed on the mixer to medium and stir to combine, about one minute.

Step 4

Evenly spread the dough into the prepared pan. Bake for 15-20 minutes, until a toothpick comes out with a few moist crumbs. The dough should be darker in color. Set the pan on a wire rack to cool completely.

Step 5

Using a stand mixer or a handheld mixer, cream together cream cheese and butter until light and fluffy. This should take 2-3 minutes.

Step 6

Add the powdered sugar and vanilla, and pulse until combined. Increase the mixing speed to medium-high and mix until creamy, for 1-2 minutes.

Step 7

Using the cream cheese frosting, frost the cooled cookie bars. Top with holiday sprinkles, slice, and serve.