Ingredients

2 and 1/4 cups (281g) all-purpose flour

1 and 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Small pinch of ground black pepper

1/4 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, melted

1/2 cup (100g) packed light or dark brown sugar (dark recommended)

1/2 cup (100g) granulated sugar

1/3 cup (113g/80ml) unsulphured molasses (avoid blackstrap)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

6 ounces (170g) full-fat brick cream cheese, softened

2 Tablespoons (28g) unsalted butter, softened

1 and 1/2 cups (180g) confectioners’ sugar

1 teaspoon pure vanilla extract

Small pinch each of ground ginger, cinnamon, & allspice

Optional for garnish: sprinkles

Instructions

Step 1: Preheat your oven to 350°F (177°C) and position the rack in the center. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

Step 2: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, allspice, cloves, nutmeg, black pepper, and salt until evenly combined. Set aside.

Step 3: In a medium bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses until smooth and lump-free. Add the egg and vanilla extract, whisking to combine.

Step 4: Pour the wet mixture into the dry ingredients and stir with a large spoon or spatula until the dough is thick, shiny, and no flour remains. Transfer the dough to the prepared pan and press into an even, thin layer.

Step 5: Bake for 23–26 minutes, until the top is set but still soft and a toothpick inserted in the center comes out with a few moist crumbs. Let the bars cool in the pan on a wire rack for at least 1 hour.

Step 6: To make the frosting, beat cream cheese and softened butter on medium-high with a mixer until smooth, about 2 minutes. Scrape the bowl as needed.

Step 7: Add confectioners’ sugar, ground ginger, cinnamon, allspice, and vanilla extract. Beat on low for 30 seconds, then increase to high and beat until creamy and fully combined. Adjust salt to balance sweetness if desired.

Step 8: Spread the frosting evenly over the cooled bars. Add sprinkles if you like. Refrigerate for 30 minutes to set the frosting before slicing into squares.

Step 9: Use the parchment overhang to lift the bars from the pan and cut into squares. Serve and enjoy!

Tips & Variations

Use dark brown sugar for deeper molasses flavor and richer color.

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Swap the cream cheese frosting for a simple powdered sugar glaze for a lighter topping.

Sprinkle chopped nuts or crystallized ginger on top for added texture.

FAQs

Can I use blackstrap molasses instead of unsulphured molasses?

Blackstrap molasses is more bitter and intense, which can overpower the flavor of the bars. It’s best to use unsulphured molasses like Grandma’s brand for a balanced taste.

How do I know when the bars are done baking?

The bars are done when the top looks set but still soft, and a toothpick inserted near the center comes out with just a few moist crumbs. They may look slightly underbaked but will firm up as they cool.