Gingerbread
- 2 C + 2 tbsp Flour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 C unsalted sweet cream butter, softened
- 1 C brown sugar, packed
- 1/4 C molasses
- 1 egg
- 2 tsp vanilla
Frosting
- 1/2 C unsalted sweet cream butter, softened
- 1 8 oz cream cheese, softened
- 1 C powder sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- christmas sprinkles
- gingerbread icing transfers
Gingerbread
- Preheat the oven to 350 and tear off a large sheet of parchment paper that is long enough to come up the sides about 2-4 inches
- In a large mixing bowl, combine the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt and whisk together until combined
- In a standing mixer, cream together the brown sugar, butter and molasses and mix until combined
- Mix in the egg and vanilla
- Gradually mix in the dry ingredients
- Scoop batter into the pan and lightly press down with your hands
- Bake for about 18 minutes
- Place baking dish onto a wire rack and let cool completely
- Cream cheese frosting
Frosting
- Using a standing mixer, combine all ingredients except the sprinkles and icing transfer and mix until smooth and fluffy
- Using a rubber spatula, scoop some of the cream cheese frosting onto the cooled bars and frost
Finishing Bars
- Sprinkle the Christmas sprinkles
- Cut bars
- Place a gingerbread man into the center of each bar
