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Gingerbread Bars with Zesty Lemon Glaze

Four squares of moist Gingerbread Bars with Zesty Lemon Glaze topped with bright yellow zest.
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Bake moist, deeply spiced gingerbread bars and top them with a bright, tart lemon glaze for a flavorful contrast.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/4 cup hot water
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg until combined.
  4. Stir in the molasses.
  5. Alternate adding the dry ingredients mixture and the hot water to the wet ingredients, mixing until just combined. Do not overmix.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bars cool completely in the pan on a wire rack.
  9. While the bars cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add a few more drops of lemon juice if the glaze is too thick.
  10. Once the bars are cool, pour the glaze over the top and spread it evenly. Let the glaze set before cutting into squares.

Notes

  • For a richer gingerbread flavor, use dark molasses instead of light.
  • Make sure the bars are completely cool before applying the glaze, or the glaze will melt.
  • You can add 1/4 cup of finely chopped candied ginger to the batter for extra spice.

Nutrition

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