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–+ servings

Brown Butter Gingerbread Cookie Bars

These delightful gingerbread cookie bars, infused with the rich flavor of brown butter, offer a perfect blend of spices and sweetness, making them an ideal treat for the holiday season.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter browned
  • 1 large egg
  • 1/4 cup molasses
For the Topping
  • 1 cup cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Method
 

Prepare the Base
  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a medium saucepan, melt the butter over medium heat. Continue cooking until it turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt.
  4. Add the browned butter, egg, and molasses to the dry ingredients and mix until just combined.
  5. Spread the batter evenly into the prepared baking pan and smooth the top.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan.
Prepare the Topping
  1. In a medium bowl, beat the cream cheese until smooth and creamy.
  2. Add the powdered sugar, vanilla extract, and milk. Mix until well combined and smooth.
  3. Once the cookie bars are completely cool, spread the cream cheese topping evenly over the bars.
  4. Cut into squares and serve.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 180mgFiber: 1gSugar: 12g

Notes

For extra flavor, you can add chopped nuts or chocolate chips to the batter before baking. These bars can be stored in an airtight container for up to a week.

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