These soft and chewy Gingerbread Cookie Bars topped with cream cheese frosting are so easy to make and just might become your new favorite holiday treat.
Begin by preheating your oven to 350 degrees F. Spray a 9x13-inch baking pan with baking spray. (You can also line the pan with parchment paper and then coat with baking spray.)
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a large bowl, with an electric mixer (hand or stand), beat the butter, sugar, brown sugar, vanilla, molasses, and egg until light and airy: about 4-5 minutes.
Add half of the flour mixture to the butter mixture and begin to combine. Add in the milk and start mixing again. Finally, add in the rest of the flour mixture and mix until just incorporated.
With a spatula, spread the batter into the prepared pan. Bake for 20 minutes or until set and a toothpick inserted near the center comes out clean. Cool completely.
In the meantime, prepare the cream cheese frosting by creaming together the butter and cream cheese with an electric mixer. Add the powdered sugar (one cup at a time), vanilla extract, and salt. Mix until light and fluffy.
Once the bars have cooled completely, frost with the prepared cream cheese frosting, then sprinkle with festive sprinkles. Cut into squares and serve.
Extras (if there are any) can be stored in an airtight container in the refrigerator.
Video
Notes
You can find the gingerbread people sprinkles HERE and the red, green, and white sprinkles HERE.