Gingerbread Sugar Cookie Bars
Author: Melanie
For the dough:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup butter melted, cooled
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup molasses (unsulphered)
  • 1 egg
  • 1 teaspoon vanilla extract
For the Frosting:
  • ½ cup butter softened
  • 8 ounces cream cheese softened
  • 3½ cups powdered sugar sifted
  • ½ teaspoon vanilla extract
  • purple or navy food coloring
  • Sprinkles
For the dough:
  1. Preheat oven to 350 degrees F and grease a 9x13 inch baking pan (I used a metal pan) with cooking spray.
  2. In a medium mixing bowl, whisk all dry dough ingredients together. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix melted butter, sugars, and molasses together until well combined. Add the egg and vanilla until smooth.
  4. Add in the dry ingredients a little at a time and mix until combined. Spread the dough evenly into the bottom of the pan and bake for 15-17 minutes. Set pan on a cooling rack and allow to cool completely before frosting.
For the Frosting:
  1. Beat butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until there are no lumps. Sift in the powdered sugar and beat until smooth. Mix in the vanilla and then a tiny bit of purple or navy food coloring to make it more white. Get the air bubbles out by setting the mixer to stir and allow to mix for 1-2 minutes.
  2. Spread the frosting over the cooled bars and add the sprinkles. Store covered in the fridge.
Recipe by The Recipe Critic at