Gingerbread Cookie Bars
This recipe was one of ten winners in the 2018 Cooking for Family.
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In medium bowl, mix Gingerbread Bar ingredients until mixed well. Spread evenly in pan (mixture will be thick). Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until frosting is smooth and spreadable.
Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon. Refrigerate 1 hour before serving. To serve, cut into 6 rows by 4 rows.
Total cooking 2hr 20 min.
How to make
The gingerbread mixture tends to be very thick and sticky. Using an offset metal spatula helps to distribute and spread mixture in pan.
Store bars covered in refrigerator.
1 pouch (17.5 oz) sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
3 tablespoons mild-flavor (light) molasses
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Cream Cheese Frosting
6 oz cream cheese, softened (from 8-oz package)
1/3 cup butter, softened
3/4 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon