Gingerbread Cookie Bars

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 tbsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1 lb Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 (8 ounce package Cream cheese

Found on the-girl-who-ate-everything.com

Ingredients

• ½ cup butter, melted
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ½ teaspoon vanilla extract
• ⅓ cup molasses
• 1 egg
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 lb (3¾ cups) powdered sugar
• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
• In a large bowl, beat butter, sugar, brown sugar, vanilla, and molasses on medium speed until creamy.
• Add the egg and stir until completely incorporated. Add baking soda, flour, spices, and salt and mix until well combined. Spread dough into prepared pan, using clean hands or a rubber spatula to press the dough to the edges of the pan. Bake for 15-20 minutes; do not overbake! Cool in a pan with a wire rack.
• When bars have cooled, frost with cream cheese frosting or dust lightly with powdered sugar. They are delicious with nothing on them! Cut into squares and serve.
• For the frosting: Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Slowly mix on low and then beat it on high until fluffy.