Gingerbread Cookie Bars With Cream Cheese Frosting | Gluten-Free & Dairy-Free
Delicious gluten-free and dairy-free gingerbread cookie bars with cream cheese frosting that are to die for!
Ingredients
Gingerbread Cookie Bars
- 1/2 Cup Butter I used earth balance vegan butter
- 3/4 Cup Sugar or monk fruit
- 1/4 Cup Brown Sugar Packed
- 1/3 Cup Molasses
- 1 Tsp Vanilla
- 1 Large Egg or egg substitute
- 2 Cups Gluten-Free Flour
- 2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Tbsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/2 Tsp Allspice
- 1/4 Tsp Cloves
- 1/4 Tsp Nutmeg
Cream Cheese Frosting
- 8 Ounces Cream Cheese I used Kite-Hill dairy-free
- 1/2 Cup Butter I used Earth Balance
- 1 Tsp Vanilla
- 4 Cups Powdered Sugar add more to thicken
Instructions
Gingerbread Cookie Bars
- Preheat oven to 350-degrees
- Melt the stick of butter and add it to a large mixing bowl with the sugar, brown sugar, molasses, and vanilla. Stir the mixture until all the ingredients are combined. Lightly mix in the egg.
- In a separate large bowl, sift together the gluten-free flour, salt, baking soda, allspice, cinnamon, nutmeg, cloves, and ginger.
- Add flour mixture to the wet ingredients. Mix until a dough-like batter is formed.
- In a greased 9 x 13 baking pan, evenly distribute the batter, and press the dough down with your fingers.
- Bake for 25 minutes. If the edges start to turn brown, cover with tin foil.
- Let the gingerbread cool down for an hour before adding frosting. You can store the gingerbread in the fridge to speed up the cooldown.
Cream Cheese Frosting
- Add the chilled butter, vanilla, and cream cheese to an electric mixer. Mix on medium-high until the butter is smooth. Slowly add in the powdered sugar on a low speed. Add extra powdered sugar to thicken up the frosting.
- Once the bars are completely cooled down, spread the frosting evenly over the bars. Decorate with sprinkles, slice, and serve! Store in the refrigerator.