Cookie Exchange Recipe

Ah, cookie exchanges.  Do people still do these?  I know I’m invited to at least one per year and, not being an adventurous baker (plus being totally overwhelmed year-end with, just, stuff), I always struggle with what to bring.

If you are wrestling with the need to participate, but not the time to hand-decorate individual sugar-cookie wreaths, fear not, your financial advisor is the unlikely hero in your stress-dream story!

The secret?  BARS.  No, not where you’d like to be instead of baking.  Cookies baked in sheet-pans so you can just cut them into pieces, put some sprinkles on top, and away you go!

I present to you…

 

Gingerbread Bars with Cream Cheese Frosting

 

Ingredients for Bars:

  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar, packed
  • ¼ cup molasses
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

 

Ingredients for Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

 

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a large bowl, stir together the melted butter, brown sugar, and molasses until smooth. Mix in the egg and vanilla extract.
  3. Add the flour, baking soda, salt, ginger, cinnamon, and cloves. Stir until just combined.
  4. Press the dough evenly into the prepared pan and bake for 15-20 minutes, or until the edges are set and the center is firm.
  5. While the bars cool, prepare the frosting. Beat together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
  6. Once the bars are fully cooled, spread the cream cheese frosting over the top.
  7. Slice into squares and serve.

 

 

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