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Recipes > Gingerbread Bars With Cream Cheese Icing

Gingerbread Bars with Cream Cheese Icing

Up your gingerbread game with these sweet and soft Gingerbread Bars with Cream Cheese Icing. A delicious treat to make for friends or family (or add to your cookie platter), these gingerbread bars are bursting with the flavors of the season. Top your treats with red, white and green sprinkles for an added dash of holiday fun.

Prep

15 mins

Bake

20 to 25 mins

Total

1 hr 35 mins

Yield

one 8" pan

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Ingredients

Gingerbread Base

  • All-Purpose Flour – 2 cups
  • Ground Ginger – 2 teaspoons
  • Ground Cinnamon – 1-1/2 teaspoons
  • Baking Soda – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Ground Cloves – 1/2 teaspoon
  • Ground Nutmeg – 1/4 teaspoon
  • Dark Brown Sugar, firmly packed – 1 cup
  • Butter, melted – 3/4 cup
  • Molasses – 1/3 cup
  • Egg – 1
  • Imitation Clear Vanilla Extract – As needed

Cream Cheese Frosting

  • Cream Cheese, softened – 1 package
  • Butter, softened – 1/4 cup
  • Confectioners’ Sugar – 1-1/2 cups

Decorations

  • Assorted Holiday Sprinkles and Sugars – As desired

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.80 $2.24

GROUND GINGER 60G (#56406)

GROUND GINGER 60G (#56406)

$6.00 $4.80

CINNAMON POWDER 90G (#56275)

CINNAMON POWDER 90G (#56275)

$6.90 $5.52

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.50 $2.00

Instructions

Bake Mode

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  1. Preheat oven to 350°F. Prepare 9 in. x 13 in. pan with vegetable pan spray.
  2. In small bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg.
  3. In medium bowl, whisk together brown sugar, butter, molasses, egg and vanilla. Add flour mixture and stir until well combined.
  4. Press dough into pan and bake 19-23 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Cool completely before icing.
  5. For icing, combine butter and cream cheese in medium bowl and beat on medium speed with an electric mixer until combined, about 2-3 minutes. Add sugar and vanilla extract and beat until smooth.
  6. Spread icing evenly over gingerbread and sprinkle with sprinkles. Cut into squares and serve.

Education

Baking School

School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Biscoff Dessert Cups (#PATSV0045)

School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Biscoff Dessert Cups (#PATSV0045)

$178.00

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

ICING SUGAR SNOW WHITE 500G (#9793)

2.80

DARK BROWN SUGAR 250G (#14955)

2.50

CREAM CHEESE 2KG (#51581)

31.00

NUTMEG POWDER 90G (#56274)

10.30

CINNAMON POWDER 90G (#56275)

6.90

GROUND GINGER 60G (#56406)

6.00

CLOVE POWDER 500G (#57037)

23.40

FINE SEA SALT 500G (#58413)

3.60

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.50

MOLASSES 350G (#66446)

6.00

VANILLA EXTRACT 33ML (#67825)

7.30

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

PEARL MIX SUGAR SPRINKLES SET 56G (#109257)

20.50

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