• In a bowl, combine melted butter and sugars. Mix until just incorporated.
• Add in the egg, salt, and vanilla extract, mix until just combined.
• Sift the flour, baking soda, and spices over the wet ingredients. Using a spatula combine until it just forms into a dough. Do not overmix.
• Line a 8x8 pan with parchment paper. Scoop the dough into the pan and smooth the top with the back of a spatula.
• Bake at 350*F for 30 minutes. It will puff up but will flatten as it cools.
• Allow to cool for an hour before frosting.

Cinnamon Cream Cheese Frosting

• Either in a stand mixer with the paddle attachment or using a handheld mixer, cream together the butter and cream cheese until light and fluffy. This took me 5 minutes.
• Add in the salt and vanilla extract and continue to mix on high until well combined.
• Adding one cup at a time with the mixer turned off, add the powdered sugar. Start the mixer on low and increase speed to medium high to make sure teh sugar is well incorporated.
• Continue adding powdered sugar a cup at a time until it is all mixed in.
• If your frosting is looking too stiff add a tablespoon of milk or cream until it is smooth and creamy.
• Add in the cinnamon and mix to combine.
• Spread over the cooled gingerbread cookie bake and decorated with holiday sprinkles if desired.
• To cut, use a very large knife that is dipped into very hot water. Keep a damp cloth or paper towel to wipe knife off between each cut to keep the squares clean and neat.
• Slice bars in half in each direction. Slice each new section into half again repeating in the opposite direction to create 16 squares.
• Enjoy!