You always have to have something gingerbread at Christmas.

Ingredients:

• 1 ¼ c flour
• 1 Tab ground ginger
• 1 tsp ground cinnamon
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ c butter (1 ½ sticks) softened
• 1 ¼ c sugar – divided use
• 1 egg
• 1/3 c molasses
• 3 Tab water
• 1 pkg cream cheese (8 oz) softened
• 2 tsp vanilla

Directions:

1. Preheat oven to 350°.
2. Line 9×13 pan with foil.
3. Spray foil with no stick cooking spray.
4. Mix flour, ginger, cinnamon, baking soda and salt in medium bowl.
5. Beat butter and ¾ c sugar in large bowl until light and fluffy.
6. Beat in egg until well blended.
7. Gradually beat in flour mixture until well mixed.
8. Stir in molasses and water just until blended.
9. Spread evenly in prepared pan.
10. Beat cream cheese in large bowl until smooth.
11. Beat in remaining 1/2 c sugar and vanilla until smooth.
12. Remove 1/3 cup icing. Refrigerate the rest.
13. Spoon dollops (about1 teaspoon each) of the 1/3 c of icing over batter.
14. With a knife, swirl icing through batter to marbleize.
15. Bake 30 minutes.
16. Cool in pan 15 minutes.
17. Lift out of pan using foil. Cool completely on wire rack.
18. Invert and peel off foil.
19. Spread refrigerated icing over the top.
20. Cut into 60 pieces. (6×10)
21. Store in refrigerator.

Serves: 60 pieces

Source: McCormick.com

Comments: Can be made the day before.