Pre-heat your oven to 350℉ and line a 9 by 13 inch pan with parchment paper allowing the sides to go over.
In a sauce pan over medium high heat, add your butter and let melt. Once it’s melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.
In a large bowl add your cooled browned butter, brown sugar, and 1/3 cup of your sugar and stir until well combined.
Add your egg, egg yolk, vanilla bean paste and molasses and whisk until well combined and mixture is light and fluffy.
Next, add all your spices and dry ingredients including your ginger, nutmeg, half your cinnamon (1 tbsp) baking soda, cornstarch, salt, cream of tartar and flour. Fold until just combined.
Transfer your cookie dough (reserving a small ball, about 1/2 cup) into your 9 by 13 inch baking pan and flatten out until smooth.
Stir your remaining sugar and cinnamon together and sprinkle over the top of the cookie bars. Bake at 350° for 12-15 minutes until it starts to set and turn golden.
Remove from oven and let cool.
Cream Cheese Frosting
Whip together your butter and cream cheese until well combined and fluffy.
Add your Belfonte Heavy Whipping cream, vanilla bean paste, cinnamon, and powdered sugar and whip until it comes together.
Assembling the Cookie Bars
With remaining ball of dough, chill for 10 minutes, roll out and cutout baby gingerbread men shapes. Bake for 8-10 minutes and let cool. Decorate if desired. These will go on top of the cookie bars.
Once your cookie bars have cooled, use a butter knife or offset spatula to go around the edge of the pan to release corners. Remove the cookie from pan using the parchment paper.
Using an offset spatula, add your cinnamon cream cheese frosting to your cookie and spread out to edges using a circular motion. Sprinkle with cinnamon if desired and top with mini gingerbread cookies.
