Save Rich, spiced gingerbread bars layered with a buttery crumble and finished with a tangy lemon glaze—a festive treat perfect for any season.
I made these gingerbread crumble bars for our holiday gathering last year, and they were an instant hit with both kids and adults. The lemon glaze adds a lovely brightness to the warm spices, making them irresistibly delicious.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Light brown sugar, packed: 1 cup (200 g)
- Ground ginger: 2 tsp
- Ground cinnamon: 1 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter, melted: 3/4 cup (170 g)
- Unsulphured molasses: 1/3 cup (80 ml)
- Large egg: 1
- Powdered sugar, sifted: 1 cup (120 g)
- Freshly squeezed lemon juice: 2 tbsp
- Finely grated lemon zest: 1 tsp
Instructions
- Prepare pan:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Add wet ingredients:
- Add the melted butter, molasses, and egg. Stir until a thick, crumbly dough forms.
- Reserve crumble:
- Reserve 3/4 cup of the dough for the crumble topping.
- Form base:
- Press the remaining dough evenly into the prepared pan to form the base.
- Add crumble:
- Sprinkle the reserved dough over the base in small chunks to create a crumble effect.
- Bake:
- Bake for 28–32 minutes, or until the top is set and lightly golden.
- Cool:
- Allow the bars to cool completely in the pan.
- Prepare glaze:
- For the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth.
- Finish:
- Drizzle the glaze over the cooled bars. Let set for at least 20 minutes before slicing into squares.
Save Whenever I bake these bars, my family gathers around the kitchen, eagerly awaiting that first fragrant bite as the glaze sets. Sharing them with loved ones is a cherished tradition we look forward to every year.
Required Tools
8-inch (20 cm) square baking pan, mixing bowls, whisk, rubber spatula, parchment paper
Nutritional Information
Per serving: Calories: 220, Total Fat: 8 g, Carbohydrates: 36 g, Protein: 2 g
Serving Suggestions
Pair these bars with hot tea or mulled cider for an extra cozy treat
Save Let the bars cool fully before glazing for neat slicing. The bright lemon glaze balances the rich spice beautifully.
Recipe FAQs
- → What spices are used in the gingerbread base?
The base features ground ginger, cinnamon, cloves, and nutmeg, providing a warm and festive spice profile.
- → Can I add nuts or extra flavors to the crumble?
Yes, adding chopped crystallized ginger or toasted pecans to the crumble enhances both texture and flavor.
- → Is it possible to make this without dairy?
Absolutely, you can substitute unsalted butter with a vegan alternative to make it dairy-free.
- → How is the lemon glaze prepared?
The glaze is made by whisking powdered sugar with freshly squeezed lemon juice and lemon zest until smooth and pourable.
- → What baking pan size is recommended?
An 8-inch square baking pan works best to ensure even baking and proper thickness of the bars.
- → Can these bars be stored for later?
Store them in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.