Phenomenal Phoods

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:

1. Preheat oven to 325 degrees F. and grease or line a 9x13 pan with parchment paper. If using parchment, grease the paper as well.
2. 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.
3. Add the molasses, sour cream and vanilla extract, beating until smooth.
4. Add the dry ingredients, mixing just until combined. It will look like either a very sticky cookie dough or a really thick brownie dough.
5. Flour your hands or a spatula really well and press the dough evenly into the pan, making sure it reaches all edges.
6. Use a fork to combine the lemon zest and 3 tablespoons of sugar. Sprinkle lemon sugar evenly overtop of the dough.
7. 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.
8. 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.
9. Once the gingerbread is cooled, slice into thin bars and spread each with a little bit of the lemon glaze.
10. 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.