Save Rich, spiced gingerbread bars layered with a buttery crumble and finished with a tangy lemon glaze—these festive treats are perfect for any season and always impress at gatherings.
I first made these gingerbread crumble bars for a cozy winter potluck and they quickly became everyone's requested dessert. The balance of spicy warmth and bright lemony glaze makes these bars truly irresistible.
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.
- Make dry mix:
- 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.
- Create 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.
- Make glaze:
- Whisk together the powdered sugar, lemon juice, and zest until smooth.
- Finish bars:
- Drizzle the glaze over the cooled bars. Let set for at least 20 minutes before slicing into squares.
Save We made these bars with my niece during holiday baking and everyone gathered in the kitchen, savoring the spicy aroma. They disappeared quickly from the dessert table!
Serving Suggestions
Pair these bars with hot tea or mulled cider for cozy cold days. For special occasions, top each square with candied lemon slices.
Ingredient Variations
Add 1/2 cup chopped crystallized ginger or toasted pecans to the crumble for extra flavor and texture. Vegan butter can be used for a dairy-free version.
Allergen Notes
Contains wheat (gluten), eggs, and dairy. Always check ingredient labels for hidden allergens.
Save These bars look stunning on dessert platters and their citrus-spice combo always gets rave reviews. Make a double batch—they vanish fast!
Recipe FAQs
- → Can I add nuts to the crumble topping?
Yes, chopped pecans or toasted nuts can be mixed into the crumble to add extra texture and flavor.
- → Is there a dairy-free alternative for butter used here?
Vegan or plant-based butter can replace unsalted butter to make this suitable for dairy-free diets.
- → How do I store the bars to keep them fresh?
Keep the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → What is the role of molasses in the base?
Molasses adds depth, moisture, and its signature rich flavor that complements the warm spices in the gingerbread base.
- → Can this be made ahead of time?
Absolutely, these bars can be baked and glazed a day in advance and stored properly to allow flavors to meld.