Gingerbread Bars with Lemon
Cream Cheese Icing

Gingerbread Bars



Lemon Cream Cheese Icing


  1. Line a 13 x 9 x 2-inch baking pan with foil. Spray foil with nonstick cooking spray. Heat oven to 350 degrees F.
  2. Cream butter in large mixer bowl.
  3. Beat in 3/4 cup sugar, egg, ginger, and cinnamon.
  4. Combine flour, baking soda and salt in a small bowl. Add to butter mixture and mix well.
  5. Stir in molasses and water; mix until just blended.
  6. Spread in prepared pan.
  7. Beat cream cheese in a large mixer bowl until smooth.
  8. Stir in confectioners' sugar, lemon juice and lemon extract; beat until smooth.
  9. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan.
  10. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbleize.
  11. Refrigerate remaining icing.
  12. Bake for 28-30 minutes or until batter begins to pull away from edges.
  13. Cool completely.
  14. Spread icing over bars. Cut using a sharp knife.
  15. Store in refrigerator.

Yield: 27 bar cookies

Calories: 131, Fat: 7 g, Cholesterol: 28 mg, Sodium: 117 mg, Carbohydrates: 16 g, Fiber: 0 g, Protein: 1 g