Soft Gingerbread Cookie Bars

For extra softness, slightly underbake the bars. Store in an airtight container for up to 5 days or freeze for longer storage.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.

Step 3

Add the egg and molasses, mixing until fully combined.

Step 4

In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Gradually fold the dry ingredients into the wet mixture until a thick dough forms.

Step 5

Press the dough evenly into the prepared pan. Bake for 18-22 minutes, or until the center is set but still soft (do not overbake). Allow to cool completely in the pan.

Step 6

For buttercream: Beat the butter until creamy. Gradually mix in the powdered sugar, alternating with milk, until smooth. Stir in vanilla.

Step 7

For cream cheese frosting: Beat the cream cheese and melted butter together until smooth. Gradually add powdered sugar, milk, and vanilla, mixing until creamy.

Step 8

Spread the frosting of your choice over the cooled bars. Slice into squares or rectangles and serve.

Step 9

Garnish with festive sprinkles or a light dusting of cinnamon for a holiday touch.