Gingerbread Squares with Maple Cream Cheese Frosting (Egg and Nut Free)

Over the weekend, we made and decorated a gingerbread house with our little guy.  I had to make it from scratch since all the kits I could find had traces of eggs or nuts in them (of course).  However, I'm glad I did because it really wasn't that hard and it was soooo delicious! To say C liked it would be an understatement. I think he ate half the house and each time I would try to get a piece, he would grab it out of my hand and eat it himself.  (Followed by his version of "thank you, Mommy!")

Since he liked it so much, I decided to take the same recipe and make it into little squares with a cream cheese frosting. Still the same delicious gingerbread, but even better with the cream cheese frosting instead of the over-sugary "glue" frosting we used for the house. This recipe should make you about 12-16 squares depending on how big you make them or how much dough you eat in the process ;)  I only got 12...told you it was good!



Gingerbread Squares
1/2 cup butter, room temperature
1/4 cup maple syrup*
1/4 cup light molasses
1 Tbsp. cinnamon
1 Tbsp. ginger
1 1/2 tsp. cloves
1 tsp. baking soda
2 cups white whole wheat flour or whole wheat pastry flour
2 Tbsp. water

In the bowl of a stand mixer, combine the butter, maple syrup, molasses, cinnamon, ginger, cloves and baking soda. Beat until thoroughly mixed. Add in the flour and beat until crumbly, then add the water 1 Tbsp. at a time. Chill in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees. Roll out your dough onto a flat surface and cut into small squares. If the dough was left in the fridge longer than 30 minutes and is hard to roll, just let it sit for a while to soften or just keep working with it until it rolls well for you. Bake for 15 minutes. Allow to cool completely before frosting.

* Whenever I have maple syrup in a recipe, I always use organic Grade B maple syrup (a natural sweetener). I don't know if it will taste the same using a regular maple syrup. If you don't want to use this kind of maple syrup, then I would substitute brown sugar. Double the amount for sugar and add some more liquid (water or even milk) if you think you need it. For the frosting below, regular maple syrup should be fine to add the flavor but taste test as you add it to see if you like the flavor.

Maple Cream Cheese Frosting
1 pkg. regular cream cheese
1/2 cup butter, room temperature
2 Tbsp. maple syrup
1 tsp. vanilla

Combine all ingredients in the bowl of a stand mixer and blend.

Frost and enjoy!

This post is linked up on Allergy Free Wednesdays http://www.realfoodallergyfree.com/2012/12/chocolate-peppermint-bark-chocolate-covered-pretzels-salted-toffee-chocolates-carmelita-bars-and-gingerbread-donuts/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed: