Each Christmas I usually bake either Gingersnaps or Gingerbread Men for my dad for Christmas since they’re his favorite cookies. This year I decided to make this cake version instead. I made it on Christmas Eve Eve then brought it up to Wisconsin as one of his gifts. This post is way late.

Click the link below for the recipe.

Gingerbread Bars with Lemon Cream Cheese Icing

Gingerbread Bar Ingredients
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
3 tablespoons water

Lemon Cream Cheese Icing Ingredients
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon McCormick® Pure Lemon Extract

Directions
1.  Line a 13×9x2-inch baking pan with foil.  Spray foil with nonstick cooking spray.  Preheat oven to 350ºF. 

2.  Cream butter in large mixer bowl.  Beat in 3/4 cup sugar, egg, ginger, and cinnamon.

3.  Combine flour, baking soda, and salt in a small bowl.  Add to butter mixture and mix well.  Stir in molasses and water; mix until just blended.  Spread in prepared pan. 

4.  Beat cream cheese in a large mixer bowl until smooth.  Stir in confectioners’ sugar, lemon juice and lemon extract; beat until smooth.  Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan.  With a knife, swirl icing through ginger base with  3 to 4 large strokes in each direction to marbelize.  Refrigerate remaining icing.

5.  Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely.  Spread icing over bars.  Cut using a sharp knife.  Store in refrigerator.

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

Source
McCormick.com