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Gingersnap Cookie Bars
Cake mix makes these gingersnap cookie bars a real "snap" to make and the cream cheese frosting is the icing on the cake!
Prep Time
3
minutes
mins
Cook Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
Calories:
315
kcal
Author:
Karlynn Johnston
Ingredients
1
box of Vanilla Cake Mix
1
box of Instant Vanilla Pudding 4 serving
1/2
cup
of fancy molasses
1/2
cup
melted butter
1
egg
1
teaspoon
ginger
1/2
teaspoon
cinnamon
Cream Cheese Buttercream Icing
1
package of cream cheese
1/2
cup
of butter
2
cups
of icing sugar
1
teaspoon
vanilla if wanted
Instructions
Pre-heat your oven to 350 degrees.
Combine all of the ingredients for the cookies in a bowl and mix until there are no lumps. This will be an arm workout!
Grease or spray a 9x13 baking pan.
Place the cookie dough into the pan and spread out evenly; I butter my hands slightly and flatten it out.
Bake in the 350 degree oven for 20-25 minutes, until the cookie is set in the middle and the edges are crispy.
Remove from the oven and cool completely.
To make the icing:
Beat the butter and cream cheese together until smooth and creamy in a large mixing bowl. The paddle beater on a mixer works the best.
Slowly add in the icing sugar and continue to beat until all the sugar is added and the mixture is smooth.
Spread over the top of the completely cooled bars.
Slice into square and serve!
Nutrition
Calories:
315
kcal
|
Carbohydrates:
49
g
|
Protein:
1
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Cholesterol:
40
mg
|
Sodium:
333
mg
|
Potassium:
178
mg
|
Sugar:
36
g
|
Vitamin A:
370
IU
|
Calcium:
98
mg
|
Iron:
1.2
mg