Gingerbread Cookie Bars with Bailey's Cream Cheese Frosting
Soft and chewy gingerbread cookie bars topped with a sweet and tangy Bailey's Irish Cream cream cheese frosting!
Ingredients
Cookie Bars:
- 1 ¾ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 tablespoons unsalted butter softened
- ¼ cup dark or light brown sugar packed
- ⅓ cup granulated sugar
- 1 egg
- 3 Tablespoons molasses
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla
Bailey's Cream Cheese Frosting:
- 5 ounces cream cheese softened
- 4 Tablespoons butter softened
- 2 Tablespoons Bailey's Irish Cream*
- 1 teaspoon vanilla
- 1 ½ cup powdered sugar
Instructions
Make the Cookie Bars:
- Preheat oven to 350ºF, and line an 8-inch square baking dish with parchment paper.
- Whisk together the flour, cornstarch, baking soda, baking powder, spices, and salt in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars for 2 to 3 minutes, until pale and fluffy. Beat in the egg, followed by the molasses, maple syrup, and vanilla. Slowly add the dry ingredients, mixing until just combined.
- Bake in the oven for 14-16 minutes, or until center looks dry and edges are slightly browned. Allow to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on high until smooth and creamy. Add the Irish Cream and vanilla and continue beating until combined. Add the powdered sugar, a half cup at a time, beating until fluffy.
- Spread frosting onto completely cooled blondies. Cut into squares. Serve and enjoy!
Notes
*Feel free to add more Irish Cream if it's not strong enough to your liking! The flavor of the Irish Cream does get stronger as it sits in the frosting, so try not to go overboard.