Frosted Gingerbread Cookie Bars with Orange Zest

Ingredients

• 1 stick (½ cup) unsalted butter, softened, plus extra for the pan
• 1 cup packed dark brown sugar
• 2 tbsp molasses
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp finely grated orange zest
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp salt
• 1 cup vanilla frosting (store-bought or homemade)
• Holiday sprinkles, for topping

Instructions

1. Take the butter out of the fridge about 1 hour ahead so it is soft.
2. Heat the oven to 375°F. Grease a 9-inch square baking pan with a little butter.
3. Line the pan with parchment paper, leaving some paper hanging over two opposite sides to use as handles.
4. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, allspice and salt. Set it aside.
5. In a large bowl, beat the 1 stick butter, brown sugar, molasses and vanilla until smooth and creamy. Use a hand mixer or a wooden spoon.
6. Beat in the egg and the orange zest until smooth.
7. Add the flour mixture. Stir until you have a thick, soft dough with no dry streaks.
8. Press the dough into the pan in an even layer. Use damp fingers so it does not stick.
9. Bake for 15 to 20 minutes, until the edges are set and the center looks cooked. Do not overbake or the bars will be dry.
10. Let the bars cool completely in the pan, about 1 hour. Frosting on warm bars will melt and slide off.
11. Spread the frosting over the top and add sprinkles.
12. Wait about 20 minutes for the frosting to firm up. Lift the bars out with the paper handles.
13. Cut into 16 squares (4 rows by 4 rows) with a sharp knife.