Y’all. I am struggling to write this post this afternoon. I have quite a bit of holiday content to write, so I’m trying to push through this! I stayed up a full 24 hours shooting and planning content. On this chilled, gloomy Wednesday afternoon, I just want to hug the couch – but I need to get these cookies on Pinterest ’cause they are soooo good and I’m so proud of my photos. I also promised y’all a giveaway via IG, so the show must go on.
Ree is keeping me company on Netflix as I attempt to get it together while Juicy sleeps. I’m taking her blogging advice today, by being myself and changing things up a bit. So here’s my intro paragraph a little less scripted than those prior. Y’all know what I’m talking about. “When it comes to the holidays…. As a mom… As a this… As a that… OMG I’m so excited to…” Mama is wo’ out, lol. This is my truth. #writersblock
Now on to the gingerbread cookie bars… They will go FAST. I’ve been gobbling them like crazy and Juicy has been close behind. Jayden, in his typical fashion, couldn’t wait until they were done. And once he got his bar, he was content with just that. Just one. More for me!
These gingerbread cookie bars are so delicious. To me, they taste like what I like to call, backwards cheesecake (more crust, less cream cheese). I put them in the fridge to keep the cream cheese nice and solid. I’ve found that I like them better chilled… soft, chewy, and cold. Mmmm. We love these bars and will be adding them to our yearly holiday baking collection. I hope you enjoy the recipe and surprise below!
- ½ cup butter, melted
- ¾ cup sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- ⅓ cup honey
- 1 egg
- 2 teaspoons baking soda
- 2 cups flour
- 2 tbsp cinnamon
- 1 tsp ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon nutmeg
- ½ teaspoon salt
- Cream Cheese Frosting
- 8 oz cream cheese
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly oil a 9x13 inch baking dish.
- Using a mixer, cream together butter, sugar, brown sugar, vanilla, and honey. Add egg and stir until completely combined.
- Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until combined. Flatten out dough evenly into the bottom of the oiled pan.
- Bake for 15-20 minutes and let cool. Be careful not to over cook. If you smell the slightest burning smell around 15 minutes, pull them out.
- Cream Cheese Frosting
- Using a mixer, cream the butter and cream cheese together. Add powdered sugar and vanilla. Beat until creamy and smooth. You can also use a little vanilla frosting if you don't have powdered sugar.
- After the gingerbread cools, frost the tops and cut into squares. Feel free to garnish with nutmeg or sprinkles!
These gingerbread cookie bars were made possible by the folks at Frigidaire who sent us their Professional Convection Toaster Oven to use for our holiday baking. It has come in handy for so many things. The egg rolls in my Fried Rice recipe post? Crisped them up in this here oven. Monday’s Stuffed Hens recipe post? Yep, you guessed it!
What makes the Frigidaire Professional Convection Toaster Oven special? It features convection and preheating technologies for more efficient cooking and rapid cooking infrared technology, an LCD display, non-stick interior, and a design large enough to fit a frozen pizza. The stainless steel isn’t so hard on the eyes either.
Win The Frigidaire Professional Convection Toaster Oven
The folks at Frigidaire are offering one Sophistishe reader a Professional Convection Toaster Oven of their own! Enter using the rafflecopter widget below! Entries will be collected until 12/24/2014. Good luck!
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