Iced Gingerbread Bars are quick and easy to whip up. They’re perfect for parties, gifts, and taste so good with a big cup of hot coffee!
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Iced Gingerbread Bars
A true taste of old fashioned goodness. Molasses, spices, vanilla glaze...who needs scented candles when these lovelies are in the oven!
Ingredients
For the dough:
- 1 c. sugar
- 1 egg
- 3/4 c. melted butter, unsalted
- 1/2 c. molasses
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. allspice (or cloves, but I really love allspice!)
For the icing:
- 1 1/2 heaping cups powdered sugar
- 3 Tbsp. milk (more or less, to make a pourable glaze)
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper. If you don't have parchment paper, you can use nonstick spray or butter and flour the pan, but parchment is best.
- In a mixing bowl, stir together the sugar, egg, melted butter, and molasses. Add flour, baking soda, salt, and spices. Mix until all flour is blended in. Dough with be somewhat sticky.
- Using a silicone spatula, press the dough evenly into the parchment lined 9x13 pan. Bake at 325 degrees for about 28 to 30 minutes. Baking time will vary depending on your oven.
- While the bars are baking, make the icing.
For the icing:
- In a bowl, stir together the powdered sugar, milk, and vanilla. The icing should be pourable, but not too thin. Ice the bars as soon as they come out of the oven. Allow to cool fully before cutting into 16 bars. See the video for the perfect icing consistency and spreading technique.
They are so so good! I ued eggnog for the milk in the iceing
I’m glad you tried the recipe! Good idea using eggnog in the glaze. I love eggnog in baking and frosting! Thanks, Ena!