Chewy Gingerbread Cookie Bars with Marshmallow Buttercream
The most delicious chewy and gooey gingerbread cookie bars with fluffy marshmallow buttercream!
Ingredients
Gingerbread Cookie Bars
- 1/2 Cup Unsalted Butter
- 3/4 Cup Sugar
- 1/4 Cup Brown Sugar, packed
- 1/3 Cup Molasses
- 1 Tsp Vanilla
- 1 Large Egg
- 2 Cups All-Purpose Flour
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tbsps Ground Cinnamon
- 2 Tsps Ground Ginger
- 1 Tsp Allspice
- 1/4 Tsp Cloves
Marshmallow Buttercream
- 7 Ounces Marshmallow Fluff
- 1/2 Cup Butter
- 2 Tsps Vanilla
- 4 Cups Powdered Sugar add more to thicken
- 2 Tbsps Milk or Heavy Cream
Instructions
Gingerbread Cookie Bars
- Preheat the oven to 350 degrees. Line a baking dish with parchment paper or lightly grease it and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Spread the dough evenly into the prepared baking dish. Bake for 18 to 22 minutes, or until the edges are set and the center is still slightly soft.
- Remove from the oven and allow the cookie bars to cool completely before frosting.
Marshmallow Buttercream
- With an electric mixer, beat the butter until smooth and creamy.
- Add the marshmallow fluff and vanilla extract, mixing until fully incorporated.
- Gradually add the powdered sugar, mixing on low speed. Add milk or cream a little at a time until the buttercream reaches a smooth and spreadable consistency.
- Spread the marshmallow buttercream evenly over the cooled gingerbread cookie bars.
- Slice into bars and serve.
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