Chewy Gingerbread Bars with Lemon Glaze Recipe

Introduction

Chewy gingerbread bars with a bright lemon glaze offer the perfect balance of warm spices and zesty freshness. These bars are easy to make and great for holiday gatherings or whenever you crave a cozy treat with a twist.

Ingredients

• 0.5 cup unsalted butter (melted and slightly cooled)
• 0.5 cup dark brown sugar (packed)
• 0.25 cup granulated sugar
• 0.33 cup unsulphured molasses (do not use blackstrap)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.25 tsp salt
• 1.5 tsp ground ginger
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.125 tsp ground cloves
• 2 cups powdered sugar (sifted)
• 3-4 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 pinch salt

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. Step 3: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the molasses, egg, and vanilla, whisking until glossy.
4. Step 4: Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
5. Step 5: Press the thick batter evenly into the prepared pan. Bake for 20-25 minutes until edges are set and center is just barely firm.
6. Step 6: Allow the bars to cool completely in the pan on a wire rack.
7. Step 7: Once cool, whisk together the sifted powdered sugar, lemon zest, salt, and enough lemon juice to create a thick but pourable glaze.
8. Step 8: Lift the cooled bars from the pan using the parchment. Pour the glaze over the top, letting it drip down the sides. Let set for 30 minutes before slicing into 16 squares.

Tips & Variations

• Use unsulphured molasses for a milder flavor; avoid blackstrap as it is too bitter.
• Add chopped crystallized ginger to the batter for extra zing.
• For a dairy-free option, substitute butter with coconut oil.
• Swap lemon juice for orange juice in the glaze for a sweeter citrus note.

Storage

Store the gingerbread bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving, let refrigerated bars come to room temperature or warm briefly in the microwave. The lemon glaze may soften over time but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking blend. Make sure it includes xanthan gum for structure, and measure carefully for the best texture.

What is the best way to cut the bars cleanly?

Use a sharp knife and wipe it clean between cuts to maintain neat edges. Cutting the bars once the glaze has fully set helps prevent sticking and crumbling.

Chewy Gingerbread Bars with Lemon Glaze Recipe

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4.8 from 122 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 16 servings 1x

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Description

These Chewy Gingerbread Bars with Lemon Glaze offer a delightful twist on classic gingerbread. Soft and chewy with warm spices like ginger, cinnamon, and cloves, these bars are topped with a tangy lemon glaze that adds brightness and balance to the rich molasses flavor. Perfect for holiday gatherings or anytime you crave a spiced treat with a zesty finish.

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Ingredients

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Gingerbread Bars

• 0.5 cup unsalted butter (melted and slightly cooled)
• 0.5 cup dark brown sugar (packed)
• 0.25 cup granulated sugar
• 0.33 cup unsulphured molasses (do not use blackstrap)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.25 tsp salt
• 1.5 tsp ground ginger
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.125 tsp ground cloves

Lemon Glaze

• 2 cups powdered sugar (sifted)
• 3–4 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 pinch salt

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang to make it easier to lift the bars out after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until well combined to evenly distribute the spices.
3. Mix Wet Ingredients: In a large bowl, whisk the melted unsalted butter with dark brown sugar and granulated sugar until smooth. Then add the unsulphured molasses, egg, and vanilla extract, whisking until the mixture is glossy and uniform.
4. Combine Batter: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stir just until combined to avoid overmixing, which can make the bars tough.
5. Prepare to Bake: Press the thick batter evenly into the prepared baking pan, smoothing the top with the spatula or your hands.
6. Bake: Bake the bars for 20-25 minutes until the edges are set and the center is just barely firm when touched, ensuring a chewy texture.
7. Cool: Allow the bars to cool completely in the pan on a wire rack to firm up further and make them easier to glaze and slice.
8. Make Lemon Glaze: In a small bowl, whisk together the sifted powdered sugar, lemon zest, salt, and enough fresh lemon juice to create a thick but pourable glaze consistency.
9. Glaze Bars: Using the parchment overhang, lift the cooled bars from the pan and place on a flat surface. Pour the lemon glaze over the bars, allowing it to drip down the sides.
10. Set and Serve: Let the glaze set for about 30 minutes at room temperature. Once set, slice the bars into 16 equal squares and serve.

Notes

• Use unsulphured molasses for best flavor; blackstrap molasses is too bitter for this recipe.
• Make sure your egg is at room temperature to help create a smooth batter.
• Do not overmix the batter to maintain a chewy texture in the finished bars.
• Allow the bars to cool completely before glazing to prevent the glaze from melting.
• The lemon glaze adds a bright, tangy contrast to the warm spices, but you can omit it if you prefer a more traditional gingerbread flavor.
• Store the bars in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread bars, chewy gingerbread, lemon glaze, holiday dessert, spiced bars, molasses bars