Gingerbread Cookie Bars Recipe
Prep Time:
15 minutes
Cook Time:
18 minutes
Servings:
12 Bars
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup butter melted
  • 1 teaspoon vanilla extract
  • ⅓ cup molasses
  • 1 large egg
  • ½ cup butter softened
  • ½ cup cream cheese softened
  • ¼ cup caramel sauce
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar
Directions
  1. Preheat oven to 350 F.
  2. Line a 9×13 baking pan with parchment paper, leaving edges of the parchment paper hanging over the edges of the pan so you can pull it out after baking. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until combined. Set aside.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, vanilla extract, molasses, and egg until well combined.
  5. Add the dry ingredients into the bowl with the wet ingredients and mix until well combined. The batter will be very thick.
  6. Press the batter evenly into the prepared pan.
  7. Bake in the preheated oven for 16-18 minutes until lightly golden brown. Let cool completely.
  8. Add the butter, cream cheese, caramel sauce, vanilla extract, and salt to a large bowl and use an electric mixer or stand mixer to beat together until creamy and well combined.
  9. Mix in the powdered sugar and beat until smooth and fluffy.
  10. Spread the frosting evenly over the bars.
  11. Top with sprinkles, if desired.
  12. Cut into squares and serve. Store leftovers in the fridge for up to 4 days.