Gingerbread Cookie Bars Recipe

Gingerbread treats are perfect for the holidays, and they don't all require rolling and cutting dough. Creating a gingerbread house from scratch is a complex process, despite its cuteness.

2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1½ teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves ⅛ teaspoon black pepper ½ cup granulated sugar ½ cup dark brown sugar ½ cup butter melted 1 teaspoon vanilla extract ⅓ cup molasses 1 large egg ½ cup butter softened ½ cup cream cheese softened ¼ cup caramel sauce 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups powdered sugar



Heat oven to 350 F. Use parchment paper to line a 9x13 baking pan, leaving the edges overhanging for easy removal after baking. 

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Mix flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper in a medium bowl. Set aside. 

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Mix the granulated sugar, brown sugar, melted butter, vanilla extract, molasses, and egg in a large bowl. 

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The dry ingredients should be added to the bowl containing the wet ingredients, and the mixture should be thoroughly mixed. 

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The batter is going to be quite filling. Spread the batter out evenly in the pan that has been prepared. 

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Bake 16-18 minutes in preheated oven until lightly golden brown. Let cool completely. 

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Beat butter, cream cheese, caramel sauce, vanilla extract, and salt in a large bowl with an electric mixer or stand mixer until creamy. 

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Put the powdered sugar in the mixture, and beat it until it is fluffy and smooth. An even layer of frosting should be spread over the bars. 

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If desired, sprinkle on top. Cut and serve squares. Keep leftovers in the fridge for 4 days.

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