Soft, chewy gingerbread cookie bars topped with rich cream cheese frosting—a cozy holiday treat!

Scale

2½ cups all-purpose flour

1½ tsp ground ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

½ tsp baking soda

¾ cup butter, softened

1 cup brown sugar

⅓ cup molasses

1 egg

1 egg yolk

2 tsp vanilla

8 oz cream cheese

¼ cup butter

2 cups powdered sugar

1 tsp vanilla

Pinch salt

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1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.

2. Whisk flour, ginger, cinnamon, nutmeg, cloves, and baking soda.

3. Cream butter and sugar until fluffy. Add molasses, eggs, and vanilla.

4. Mix dry into wet ingredients; spread batter in pan.

5. Bake 22–25 minutes, then cool completely.

6. Beat frosting ingredients until smooth; spread over cooled bars.

7. Slice and serve!

Store in the fridge for up to 5 days or freeze up to 3 months. Add crushed gingersnaps on top for crunch.