Chewy Gingerbread Cookie Bars with Spiced Molasses Glaze

Cookie:

• ½ cup (113 g) unsalted butter (1 stick), room temperature
• ½ cup (100 g) brown sugar, gently packed
• 1 large egg
• 1½ tsp vanilla extract
• ¼ cup (59 ml) unsulfured molasses
• 1¾ cup (210 g) all-purpose flour (stir, spoon, & level)
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg

Cream Cheese Frosting:

• 8 oz (226 g) block-style cream cheese, cold (Neufchatel works well)
• ½ cup (113 g) unsalted butter (1 stick), room temperature
• 1 cup (120 g) powdered sugar
• 1 tsp vanilla extract

• Preheat the oven to 350°F (175°C).
• For the cookie: In a bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla, and molasses until fully combined.
• In a separate bowl, whisk together the flour, baking soda, salt, and spices. Add the dry mixture to the wet ingredients and mix until combined.
• Press the dough evenly into a greased 13×9-inch baking dish. Bake for 18–22 minutes, until the edges and top begin to brown — avoid overbaking. Allow the bars to cool completely.
• For the frosting: Beat the cream cheese until smooth. Gradually add the butter a little at a time, beating until smooth and combined. Add the powdered sugar and vanilla, then blend until the frosting is smooth and spreadable.
• Trim the edges if desired, then spread the frosting over the cooled bars. Cut into desired portions (3×4 = 12 bars, 3×5 = 15 bars, or 4×6 = 24 bars). Store leftovers covered; refrigerate or keep at room temperature based on preference.