Gingerbread Cookie Bars are soft, thick, perfectly spiced and easy to make when you don't have time to scoop out individual cookies. Topped with cream cheese frosting, these gingerbread cookie bars are a big hit during the holiday season!
Preheat your oven to 350°. Spray an 8 inch square baking pan with either cookie spray or grease with butter.
MAKE THE COOKIE DOUGH
In a large mixing bowl, whisk together the granulated sugar, melted butter and molasses, brown sugar and vanilla until combined. Add the egg yolk and continue whisking.
In another bowl, combine the flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Add to the sugar/molasses mixture.
Using a rubber spatula, fold all the ingredients together. Mixture will be thick and a little crumbly.
Press the mixture into the prepared pan and press dough down evenly.
Bake for 15-17 minutes. Let cool completely in the pan.
MAKE THE FROSTING
In a medium bowl, beat the cream cheese, butter and vanilla at medium speed until smooth.
Slowly add the powdered sugar to the mixture approximately 1/3 cup at a time. Beat until combined and don’t forget to stop and scrape the sides of the bowl.
Spread the icing onto the cooled cookie base and add sprinkles to garnish. Slice and serve!