Gingerbread Cookie Bars

sallysbakingaddiction.com

Jocelyn

2 and ¼ cups ( 281g) all-purpose flour

1 and ½ teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

small pinch of ground black pepper

¼ teaspoon salt

¾ cup ( 12 Tbsp; 170g) unsalted butter, melted

½ cup ( 100g) packed light or dark brown sugar (I recommend dark)

½ cup ( 100g) granulated sugar

⅓ 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

subheading: Spiced Cream Cheese Frosting:

6 ounces ( 170g) full-fat brick cream cheese, softened to room temperature

2 Tablespoons ( 28g) unsalted butter, softened to room temperature

1 and ½ cups ( 180g) confectioners’ sugar

small pinch each of ground ginger, cinnamon, & allspice

1 teaspoon pure vanilla extract

optional for garnish: ¼ cup (43g) sprinkles

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