• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/4 cups flour
  • 1 tablespoon McCormick® Ground Ginger
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/4 cups sugar, divided
  • 1 egg
  • 1/3 cup molasses
  • 3 tablespoons water
  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • Preheat oven to 350°F.
  • Line 13x9-inch baking pan with foil.
  • Spray foil with no stick cooking spray.
  • Mix flour, ginger, cinnamon, baking soda and salt; set aside.
  • Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended.
  • Gradually beat in flour mixture until well mixed.
  • Stir in molasses and water just until blended. Spread evenly in prepared pan.
  • Beat cream cheese in large bowl with electric mixer until smooth.
  • Beat in remaining 1/2 cup sugar and vanilla extract until smooth.
  • Reserve 1/2 cup of the icing; refrigerate remaining icing.
  • Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.
  • Bake 30 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan 15 minutes.
  • Lift out of pan using foil.
  • Cool completely on wire rack.
  • Invert and peel off foil.
  • Spread refrigerated icing over bars.
  • Cut into bars.
  • Store in refrigerator


McCormick's website

Categories: Bar  Dessert 

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