Cream cheese frosting with sprinkles adds that extra special touch.
Once November hits, Im all over gingerbread in its many forms.
I love its spicy-sweet and deep rich flavor with a hint of earthiness from the molasses.
Irvin Lin
And though I lovegingerbread cookies, often I need a hit of gingerbread without the fuss of cookie cutters.
Thats where gingerbread cookie bars come in!
What Kind of Molasses Makes the Best Gingerbread?
Irvin Lin
Molasses, a bitter, earthy, and sweet syrup, is a key ingredient in gingerbread cookies.
Its a dark and rich sweetener that is a byproduct of making granulated sugar.
As the sugar is refined and crystallizes, the leftover liquid reduces into molasses.
Irvin Lin
What Spices Are Used in Gingerbread
Gingerbread is predominantly flavored with ginger.
I use dry powdered ginger in this recipe as its the easiest and most common to use.
But I also use a blend of a few other spices, including cinnamon, nutmeg, and cloves.
Irvin Lin
Just verify to use more ginger than any of the other spices to keep the classic gingerbread flavor.
Other spices that you might want to try using include mace, cardamom, black pepper, or allspice.
The Best Frosting for Gingerbread Bars
I love the combination of cream cheese and gingerbread!
Irvin Lin
The sweet tangy frosting balances the deep spiciness of the gingerbread.
Make-Ahead Holiday Dessert!
These bars can be made ahead of time!
Irvin Lin
you could also break up the work by making the cookie bars one day and frosting the next.
These bars store in the fridge for up to three days in an airtight container.
To Freeze:Its best to store the bars unfrosted.
Irvin Lin
The frosting can get squished if stored improperly.
Once the bars have thawed, frost them.
If you have leftover frosted bars, you might still freeze them.
Irvin Lin
Store the bars in the fridge overnight, uncovered, to let the frosting dry out slightly.
Then store the bars carefully in an airtight container, in a single layer.
The bars will keep (frosted or unfrosted) for up to two months in the freezer.
Irvin Lin
Spray a 9- x 13-inch baking pan lightly with cooking oil.
You will use the overhang to lift the bars out of the pan later.
Use a rubber spatula to scrape down the side of the bowl and add the molasses and egg.
Irvin Lin
Mix until incorporated, about 30 seconds on medium speed.
Use a rubber spatula to scrape down the sides of the bowl again.
Slowly mix, at low speed, until the dry ingredients are absorbed.
Irvin Lin
The dough should be the consistency of thick and stiff frosting.
Scape down the sides of the bowl and add vanilla and salt and mix for 30 seconds to incorporate.
Again, scrape down the sides and add the powdered sugar.
Mix on low speed until the sugar is absorbed and the frosting is thick and smooth.
Frost the top of the cookie bars generously.
Use a large sharp knife and press straight down, rather than dragging the knife through the bars.
Wipe the knife blade after each cut.
The lines just might not be as sharp.
Arrange the bars on a platter, top with sprinkles if desired, and serve.
Store leftovers covered in the fridge for up to 3 days.
