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Gingerbread Cookie Bars

Prep 20 min
Total 2 hr 20 min
Servings 24

These easy gingerbread cookie bars start with sugar cookie mix, molasses and a medley of spices, and are finished with a delicious homemade cream cheese frosting. MORE+ LESS-

By Betty Crocker Kitchens

October 13, 2017

Ingredients

Gingerbread Bar

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

1/4

cup Gold Medal™ all-purpose flour

1/2

cup butter, softened

eggs

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

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

Steps

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1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2

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.
3

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.
4

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.

Expert Tips

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.