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Thick, soft and chewy iced gingerbread bars are studded with dark chocolate chunks and topped off with a simple glaze and hint of lemon. Perfect for the holidays!

Iced Gingerbread Bars

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  • Author: Bailey Sissom (Adapted from Ina Garten's Hermit Bars)
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 20 bars 1x

Description

Thick, soft and chewy iced gingerbread bars are studded with dark chocolate chunks and topped off with a simple glaze and hint of lemon. Perfect for the holidays!


Ingredients

Scale
  • 1 stick unsalted butter, room temperature
  • 1 cup coconut sugar
  • 1 large egg
  • 1/4 cup honey
  • 2 cups + 2 TBS spelt flour
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup chocolate chunks (optional)
  • 1 cup confectioner sugar (optional)
  • 6-8 tsp milk (optional)
  • grated lemon zest (optional)

Instructions

  1. Heat the oven to 375. Line a sheet pan with parchment paper.
  2. Cream butter and coconut sugar in the base of a stand mixer with the paddle attachment. With mixer on low, add egg. Once egg is incorporated, scrape sides and add honey.
  3. In a medium sized mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Stir to combine. With the mixer on low, slowly add the dry ingredients. Mix until just combined. Add chocolate chips if desired, stir to combine.
  4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  5. Lightly flour a cutting board or counter, form dough into a disk and cut in half. Roll each half into a log that is exactly 12" long. Place logs 3 inches apart (or more) on the baking sheet. Bake for 18-20 minutes.
  6. While bars bake, whisk together the confectioner sugar and milk to create a thin glaze.
  7. Once the logs are removed from oven, drizzle with glaze and top with lemon zest while warm (optional).
  8. Allow to cool completely. Cut into 1 1/2 inch bars.

Notes

  1. Do NOT place dough on a greased cookie sheet, parchment paper or a silicon baking sheet is essential to keeping these bars from spreading.
  2. Don't skip on refrigerating the dough for 30 minutes. Again... undesired spreading will occur.