These Glazed Lemon Ginger Bars are zippy and fresh, perfect to serve at the holidays and year-round!
I firmly believe good food should be enjoyed whenever. I suppose some people would try to classify these as a Christmassy thing because they are a kind of gingerbread bar. To that, I say NOPE.
I’m rebellious. It’s April. Ginger is an awesome spice. It should be confined to no season. Be free, ginger!
These bars aren’t all about the ginger, though. The spices here are nuanced and delicious, and the lemon plays a pretty big part in the crisp glaze.
Try to make these things at least a day ahead of when they will be served, too, as they taste even BETTER after sitting in the fridge. I say that, but they are pretty awesome while fresh, too.
This is the second entry in my April of lemon recipes. Here’s what else you can look forward to this month!
Lemon Sour Cream Bundt Cake
Glazed Lemon Ginger Bars [you are here]
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane
Bready or Not Original: Glazed Lemon Ginger Bars
Equipment
- 13x9 pan
Ingredients
Bars
- 10 Tablespoons unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
Glaze
- 1 Tablespoon unsalted butter melted
- 1 cup confectioners' sugar plus more as needed
- 5 teaspoons lemon juice
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon lemon zest finely grated
Instructions
- Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Add molasses and egg.
- In a separate bowl, mix together the dry ingredients: flour, ginger, baking soda, baking powder, cinnamon, and salt.
- Gradually mix dry ingredients into the wet, until just combined. Fold in the dried cranberries.
- Pour batter into prepared pan and even out. Bake for 20 to 25 minutes, until middle passes toothpick test. Cool completely.
- To make the glaze, in a small bowl melt the butter. Add the confectioners' sugar, lemon juice, and vanilla extract. Stir to create a thick, spreadable consistency, adding more sugar if needed to thicken or more lemon juice or water to thin. Spread atop bars. Sprinkle zest over the top. Let glaze set before cutting.
- Store bars sliced, with waxed paper between layers, in sealed container in fridge. Note that these bars taste even better after chilling for a day! They keep well for several days, too.
