Gingerbread Cookie Bars

These soft and chewy gingerbread cookie bars are so easy to make—no dough chilling, no dough rolling, and no cookie cutters required! They’re delicious plain, or topped with spiced cream cheese frosting. Careful not to over-bake these; they’ll still feel and look quite soft on top, but the bars set as they cool.

Ingredients

2 and 1/4 cups (281g) all-purpose flour
1 and 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
small pinch of ground black pepper
1/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, melted
1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
1/2 cup (100g) granulated sugar
1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

6 ounces (170g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, 1/2 cups (180g) confectioners’ sugar
small pinch each of ground ginger, cinnamon, & allspice
1 teaspoon pure vanilla extract
optional for garnish: 1/4 cup (43g) sprinkles