Gingerbread Cookie Bars with White Chocolate Buttercream
Soft, chewy Gingerbread Cookie Bars with white chocolate buttercream. Easy one-pan recipe perfect for Christmas parties and holiday cookie platters.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 ½ cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon all spice
- ½ teaspoon cloves
- 1 teaspoon salt
- 1 cup unsalted butter (slightly cold and cut into cubes)
- 2 cups brown sugar (packed)
- 2 eggs
- ½ cup molasses (regular)
- 2 tablespoons (29 g) heavy whipping cream
- 4 ounces (75 g) white chocolate chips
- 1 cup (226 g) unsalted butter (slightly cold)
- 3 cups (375 g) powdered sugar (measured and then sifted)
Instructions
- 1
Preheat your oven to 350 degrees F. Spray a 9-inch by 13-inch baking pan (I used a light metal pan) with nonstick spray. Line the bottom and sides with parchment paper. Spray again. Set aside.
- 2
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, all spice, cloves, and salt.
- 3
In a stand mixer, beat the butter and brown sugar together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- 4
Add the eggs and molasses. Beat until smooth, about another 2 minutes.
- 5
With the mixer on low, slowly add the dry ingredients and mix just until incorporated.
- 6
Evenly press the cookie dough into the prepared pan.
- 7
Bake for about 30-35 minutes. The edges will stay raised with the metal pan and the middle will sink just a bit.
- 8
Allow to cool completely before frosting.
- 9
In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
- 10
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- 11
Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
- 12
With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- 13
Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.