Glazed Ginger Bars Recipe
Glazed Ginger Bars Recipe photo by Taste of Home
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Glazed Ginger Bars Recipe

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I can’t think of the holidays without these luscious bars. The scent and flavor of ginger are just right for the season, and the light glaze adds the perfect amount of sweetness. —Darlene Brenden, Salem, Oregon
Featured In: The 13x9 Thanksgiving
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 32 servings


  • 2/3 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1 cup confectioners' sugar
  • 5 teaspoons orange juice
  • 4 teaspoons butter, melted
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel

Nutritional Facts

1 each: 125 calories, 5g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in raisins.
  2. Spread into a greased 13x9-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. Combine glaze ingredients until smooth; spread over warm bars. Cool completely on a wire rack before cutting into bars. Yield: 32 bars.
Originally published as Glazed Ginger Bars in Country Extra January 2009, p51

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Kris Countryman User ID: 1858674 173836
Reviewed Nov. 13, 2012

"These were so nice and moist. Very easy to make and so yummy."

Jean Curtis User ID: 1290664 92697
Reviewed Apr. 5, 2010

"The bars were a bit of a disappointment to me, but my parents quite liked them. I hoped for more rich flavors, although the chewy texture was appealing. I'd cut the glaze in half next time in the hope that less sweetness wouldn't overpowered the ginger and molasses flavors."

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