3/4 c. unsalted butter, softened
1 c. light brown sugar, packed
1 large egg
1/4 c. molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper and spray with cooking spray; set aside. In a large mixing bowl, combine the softened butter and brown sugar and mix until light and fluffy. Add in the egg and mix until combined. Add the molasses and vanilla and mix until combined. Scrape down the sides of the bowl. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until just combined. Press cookie dough evenly into the prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and allow to cool completely before topping with cream cheese frosting.
Adapted From: Shugary Sweets
Cream Cheese Frosting
From: Jenn@eatcakefordinner
1/2 c. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 Tbl. vanilla extract
3 c. powdered sugar
sprinkles, for garnish, opt.
In a medium mixing bowl, beat butter and cream cheese until smooth and creamy. Add in the vanilla and one cup of powdered sugar and mix until combined. Add remaining powdered sugar, one cup at a time, and mix until smooth and creamy. If frosting is too thick, add a tiny bit of milk and mix until desired consistency is reached. Spread over cooled cookie bars and top with sprinkles, if desired.