2 ½ cups all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon baking soda
¾ cup unsalted butter softened
1 cup brown sugar light or dark
⅓ cup unsulphered molasses
1 large egg
1 large egg yolk discard the egg white
2 teaspoons vanilla extract

½ cup unsalted butter softened
8 oz brick-style cream cheese full-fat
2-3 cups powdered sugar
1-2 tablespoons whipping cream or milk


Preheat the oven to 350F degrees.
Grease a 9×13 inch pan with non-stick cooking spray, or line with parchment paper.
In a medium-sized bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, and baking soda.
In a separate large bowl beat together the butter and brown sugar until fluffy.
Beat in the molasses and vanilla extract. Then beat in the egg and egg yolk.
Mix the flour mixture into the butter mixture about ½ at a time until combined.
Spread or press the cookie dough into the prepared pan. If pressing with your hands, lightly spray your hands with non-stick cooking spray.
Bake in the preheated oven for 22-25 minutes, or until the sides are starting to pull away from the edges of the pan or an inserted toothpick comes out clean.
Cool fully in the pan.

Beat the butter until fluffy.
Beat in the cream cheese.
With the mixer on low speed, beat in the powdered sugar about 1 cup at a time alternating with 1 tablespoon of cream until the desired sweetness is reached.
Frost the cooled bars, then optionally decorate with sprinkles

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