These Gingerbread Cookie Bars with Maple Frosting are full of rich flavor from cinnamon, ginger, cloves, nutmeg, and vanilla extract.
Gingerbread Cookie Bars with Maple Frosting
Makes about 15
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup firmly packed brown sugar
- 2 large eggs
- 2 cups self-rising flour
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 cup white chocolate melting wafers
- ½ teaspoon maple flavoring
- Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray with baking spray with flour.
- In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In medium bowl, whisk together flour, cinnamon, salt, ginger, cloves, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in vanilla. Spread batter in prepared pan.
- Bake until golden brown and firm on top, about 25 minutes. Let cool completely in pan. Using excess foil as handles, remove from pan.
- In a small microwave-safe bowl, heat white chocolate on high in 15-second intervals, stirring between each, until melted. Stir in maple flavoring. Spread frosting over cookie. Trim outer edges, and cut into bars.
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