Iced Gingerbread Bars
The ultimate holiday treat that perfectly combines the warm spices of ginger, cinnamon, and nutmeg with a sweet icing finish. These Iced Gingerbread Bars are not only delicious but also incredibly easy to make, making them a perfect choice for festive gatherings. You won't be able to resist having a slice (or two) tonight!
Equipment
- 8×8 inch Baking Pan
- Stand Mixer Fitted with a Paddle Attachment
- Wire Rack
- medium bowl
Ingredients
- ½ cup light brown sugar packed
- ½ cup unsalted butter softened
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt or to taste
- 1 ½ cups all-purpose flour don’t overmeasure
- ½ teaspoon baking soda
- ¼ cup medium or mild molasses
- 1 cup confectioners’ sugar
- about 2 teaspoons water, cream, or milk
Instructions
- Preheat your oven to 350F. Line an 8×8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld electric mixer, combine brown sugar and butter. Beat until smooth and creamy. Stop to scrape down the sides of the bowl.
- Add cinnamon, ground ginger, nutmeg, cloves, and salt. Beat to combine.
- Slowly add flour and baking soda. Mix until just combined. The mixture may look a bit dry.
- Pour in molasses and mix until combined.
- Transfer the mixture to the prepared pan, hard-pack it evenly with a spatula.
- Bake for about 20 minutes, until the center is set and edges pull away slightly.
- Remove from the oven and cool for about 45 minutes on a wire rack.
- Prepare the icing by whisking together confectioners’ sugar and the liquid of choice until smooth. Adjust consistency as necessary.
- Once cooled, drizzle or pour icing over the bars. Allow it to set before slicing into squares.
Notes
- Storage: Bars will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.