Gingerbread Squares with Lemon-Cream Cheese Frosting

Oxmoor House
Gingerbread Squares with Lemon-Cream Cheese Frosting Recipe
Oxmoor House

Lemon-cream cheese frosting dresses up these gingerbread squares. Cut into triangles and serve at a holiday tea.

Makes 2 to 3 dozen


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1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/3 cup molasses
3 tablespoons milk
Garnish: grated lemon rind


Prep: 20 Minutes
Cook: 25 Minutes

1. Combine first 5 ingredients. Set aside.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until well blended. Add egg, beating until blended. Reduce speed to low; gradually add flour mixture, beating just until blended. Add molasses and milk, beating just until blended. Spread batter in a lightly greased 13- x 9-inch pan.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with Lemon-Cream Cheese Frosting. Cut into squares. Garnish with grated lemon rind, if desired. Cut each bar in half, forming 2 triangles if desired.

Note: Frosted bars may be stored in an airtight container in the refrigerator 5 to 7 days. If you decide to freeze these bars, do not frost them before freezing. Add the frosting to partially thawed bars, and then cut into shapes.

Created date

October 2009