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Fudgy pumpkin blondie bars with icing drizzle, gluten-free pumpkin spice dessert.

Gingerbread Bars

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 50 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 232 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup light brown sugar
  • 3 tablespoons molasses
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

For the Glaze:

  • 1 cup powdered sugar sifted
  • 1-2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later.
  • Whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt in a bowl.
  • In a separate bowl, cream the softened butter and light brown sugar until light and fluffy, about 3-4 minutes. Mix in the molasses, egg, and vanilla extract until well combined.
  • Gradually fold in the dry ingredients until just incorporated, being careful not to overmix.
  • Transfer the dough to the prepared pan, spreading it out evenly. Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. Avoid overbaking to keep the bars moist.
  • Cool the bars completely in the pan. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, adjusting the milk or sugar for desired consistency. Drizzle over the cooled bars.
  • Let the glaze set for 15-30 minutes. Lift the bars out using the parchment paper and cut into squares.

Nutrition

Calories: 232kcalCarbohydrates: 36gProtein: 2gFat: 9gSaturated Fat: 6gSodium: 152mgFiber: 1g
Keyword gingerbread, gingerbread bars, glaze, holiday dessert
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