Gingerbread Bars with Maple Cream Cheese Frosting
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
45 mins
Total Time
30 mins
 

Every bite of these Gingerbread Bars with Maple Cream Cheese Frosting tastes like the holidays! You get all that gingerbread goodness you love in a soft bar, topped with maple cream cheese frosting and sprinkles - it's holiday dessert perfection!

Course: Dessert
Ingredients
  • 2 cups + 2 Tbsp all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, cut in 1 Tbsp pieces, melted and cooled slightly
  • 1 cup packed Dixie Crystals light brown sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 2 tsp vanilla extract
Frosting
  • 1/2 cup butter, softened, but still cool
  • 1 8 oz package cream cheese, softened, but still cool
  • 2 1/2 cups Dixie Crystals powdered sugar
  • 1/2 tsp LorAnn Maple Bakery Emulsion
  • Sweets & Treats Boutique sprinkles, for topping
Instructions
  1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.
  2. In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined.
  4. Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
  5. Push dough into prepared baking dish and spread and press into an even layer using your hands. (It will look a little shiny and "wet" - that is how it should be!)

  6. Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.
For the frosting:
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and cream cheese until smooth.

  2. Add in powdered sugar and maple bakery emulsion and mix until light and fluffy. Spread frosting over cooled bars. Top with sprinkles. 

  3. Cut into squares. (I like to refrigerate for 10 minutes or so, to let the frosting firm up a bit, before cutting.) Store, covered, in refrigerator.