Warm Lemon-Glazed Gingerbread Bars

• Vegetarian

• Produce

  • 2 tbsp Ginger, ground
  • 1 Lemon

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Unsulfured blackstrap molasses

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 cups Brown sugar, light packed
  • 4 tsp Cinnamon
  • 2 tsp Cloves, ground
  • 2 tsp Nutmeg, ground
  • 1 1/2 cup Powdered sugar
  • 1/8 tsp Salt
  • 2 tbsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on willowbirdbaking.com

Description

Ingredients

• 1 cup unsalted butter, melted
• 2 tablespoons ground ginger
• 4 teaspoons cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1/8 teaspoon salt
• 2 eggs
• 2 cups light brown sugar, packed
• 1 cup unsulfured blackstrap molasses (or use light if you prefer less intensity)
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 lemon, juiced and zested
• 1 1/2 cup of powdered sugar

Directions

• Preheat the oven to 350 degrees F and line a 9 by 13-inch baking pan with parchment paper, leaving some overhang, sprayed with a little extra cooking spray.
• Melt the butter in a large bowl in the microwave for a minute. Let it cool a bit so it doesn’t cook the eggs. Whisk in the ginger, cinnamon, cloves, nutmeg, salt, eggs, brown sugar, molasses, and vanilla extract. Stir in the flour until just combined. Pour the batter into your prepared pan and bake for 28-32 minutes, rotating the pan once halfway through, until a toothpick inserted into the middle cookie cup comes out with moist crumbs but no liquid batter. Be careful not to overbake. Set out on a cooling rack while you prepare the lemon glaze.
• In a small bowl, whisk together the powdered sugar and lemon juice. Pour over the gingerbread bars. Garnish with lemon zest if desired. Slice and serve while warm.