Gingerbread Blondies with Cream Cheese Frosting

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Gingerbread Blondies with Cream Cheese Frosting

Homemade gingerbread bars topped with rich frosting make the ultimate holiday treat! Sweet, warmly spiced, and irresistibly chewy – perfect for any festive gathering.

Prep Time20

Cook Time20

Total Time40

Course: Baked Goods, Holiday Treats

Cuisine: American

Servings: bars

Calories: 342kcal

Author: Lori

Equipment

Ingredients

Blondies

3 ¾ cups all-purpose flour
2 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon plus more for dusting if desired
¾ teaspoons baking soda
¾ teaspoons salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup unsalted butter (2 sticks), melted and cooled slightly
1 ½ cups light brown sugar packed
¼ cup unsulphured molasses
1 large egg room temperature
2 teaspoons vanilla extract

Cream Cheese Frosting

½ cup unsalted butter (1 stick), softened
8 ounces cream cheese (1 block), softened
3 1/2 - 4 cups powdered sugar sifted, **see notes
1 teaspoon clear vanilla extract **see notes
gingerbread sprinkles optional

Instructions

Bars

Preheat your oven to 350 degrees F.
Line a 13x9 baking dish with parchment paper, leaving excess paper on the ends, and set aside.
Whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves in a medium bowl.
3 ¾ cups all-purpose flour, 2 ½ teaspoons ground ginger, 1 ½ teaspoons ground cinnamon , ¾ teaspoons baking soda, ¾ teaspoons salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
Place softened butter in a large mixing bowl and beat until fluffy.
1 cup unsalted butter
Add the brown sugar, beating until fluffy and well combined.
1 ½ cups light brown sugar
Beat in the molasses, egg and vanilla until well combined.
¼ cup unsulphured molasses, 1 large egg, 2 teaspoons vanilla extract
Gradually mix in the flour mixture, scraping down the sides of the bowl after each addition.
Press the dough into the prepared baking dish.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow it to cool on a wire rack.

Frosting

Place the butter and cream cheese in a large bowl and beat until fluffy.
½ cup unsalted butter, 8 ounces cream cheese
Gradually add the powdered sugar, mixing after each addition, until desired consistency is reached.
3 1/2 - 4 cups powdered sugar
Beat in the vanilla.
1 teaspoon clear vanilla extract
Using the parchment paper overhangs as handles, remove the cooled bars from the pan and cut into desired number of pieces.
Frost the individual bars and garnish with extra cinnamon or sprinkles if using.
gingerbread sprinkles

Notes

Bake the bars until they are firm around the edges and a bit underbaked in the center. Keep a close watch the last few minutes to avoid overbaking.
Make sure the bars are completely cooled before frosting.
To avoid a lumpy frosting make sure the butter and cream cheese are softened before mixing.
Sifting the powdered sugar is optional, but it gives you a smoother frosting.
I like to use clear vanilla for a whiter frosting, but you can use regular vanilla if that’s what you have on hand.
Leftover bars should be stored in a single layer in an airtight container, in the refrigerator, for up to 3 days.

Nutrition