Gingerbread Cookie Bars With Lemon Glaze
Nov 6, 2021 23:46:06 GMT -5
Post by bloodbought on Nov 6, 2021 23:46:06 GMT -5
GINGERBREAD COOKIE BARS WITH LEMON GLAZE
INGREDIENTS
For the gingerbread cookie bars
1/2 cup butter, softened to room temperature
1 cup light brown sugar
1/2 cup molasses
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 teaspoon lemon zest
For the lemon glaze
1 1/2 cups powdered sugar
2 tablespoons melted butter
Juice and zest of 1 lemon
Milk or water, as needed
INSTRUCTIONS
Preheat oven to 325 degrees F. and grease or line a 9×13 pan with parchment paper. If using parchment, grease the paper as well.
Make the gingerbread bars. Use a mixer with the paddle attachment or a hand mixer to beat the butter and brown sugar until light and fluffy, about 5 minutes.
Add the molasses, sour cream and vanilla extract, beating until smooth.
Add the dry ingredients, mixing just until combined. It will look like either a very sticky cookie dough or a really thick brownie dough.
Flour your hands or a spatula really well and press the dough evenly into the pan, making sure it reaches all edges.
Use a fork to combine the lemon zest and 3 tablespoons of sugar. Sprinkle lemon sugar evenly overtop of the dough.
Bake at 325 degrees F. for 20-22 minutes or until a toothpick comes out of the center with a few crumbs clinging to it. Let cool.
Make the lemon glaze. Whisk together all ingredients until smooth and spreadable. Add a little water or milk as needed to reach a spreadable consistency. It should not be runny, but it should not be as thick as buttercream either.
Once the gingerbread is cooled, slice into thin bars and spread each with a little bit of the lemon glaze.
Store between layers of wax or parchment paper in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or the freezer for up to 1 month.
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INGREDIENTS
For the gingerbread cookie bars
1/2 cup butter, softened to room temperature
1 cup light brown sugar
1/2 cup molasses
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 teaspoon lemon zest
For the lemon glaze
1 1/2 cups powdered sugar
2 tablespoons melted butter
Juice and zest of 1 lemon
Milk or water, as needed
INSTRUCTIONS
Preheat oven to 325 degrees F. and grease or line a 9×13 pan with parchment paper. If using parchment, grease the paper as well.
Make the gingerbread bars. Use a mixer with the paddle attachment or a hand mixer to beat the butter and brown sugar until light and fluffy, about 5 minutes.
Add the molasses, sour cream and vanilla extract, beating until smooth.
Add the dry ingredients, mixing just until combined. It will look like either a very sticky cookie dough or a really thick brownie dough.
Flour your hands or a spatula really well and press the dough evenly into the pan, making sure it reaches all edges.
Use a fork to combine the lemon zest and 3 tablespoons of sugar. Sprinkle lemon sugar evenly overtop of the dough.
Bake at 325 degrees F. for 20-22 minutes or until a toothpick comes out of the center with a few crumbs clinging to it. Let cool.
Make the lemon glaze. Whisk together all ingredients until smooth and spreadable. Add a little water or milk as needed to reach a spreadable consistency. It should not be runny, but it should not be as thick as buttercream either.
Once the gingerbread is cooled, slice into thin bars and spread each with a little bit of the lemon glaze.
Store between layers of wax or parchment paper in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or the freezer for up to 1 month.
link
