Lemon Glazed Gingerbread Bites

Servings: 16 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

Take me to the recipe

lemon glazed gingerbread bites

Lemon and gingerbread…This isn’t some new-fangled flavour pairing, it’s an East Coast classic.

Lemon with gingerbread reminds me of my grandmother. She used to serve her gingerbread cake with a hot lemon sauce, which was how everyone around here ate it. And sometimes she’d glaze her soft molasses cookies with a lemon icing.

If it wasn’t for the fact that I grew up with the combination of lemon and molasses I might not get why they pair so beautifully.

lemon glazed gingerbread bites

I like to cut these squares very small so you can pop a whole square in your mouth at once. That way you’re tasting the lemon icing and the spices all at once, which is just how it should be.

These gingerbread squares have an especially delicious spice blend (5 spices in all) and they’re not too rich so can handle the sugary glaze.

Think brownies when you’re baking these squares. The shorter the baking time the more fudgy the squares will be.

lemon glazed gingerbread bites


Lemon Glazed Gingerbread Bite Recipe

Slightly adapted from The Runaway Spoon


For the squares

  • 1-3/4 cups flour, spooned in
  • 1/2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 large eggs
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup butter, melted and slightly cooled


  1. Preheat the oven to 350 F. Line an 8×8-inch pan with parchment or grease it well.
  2. In a large bowl whisk the flour, baking powder, baking soda, salt, brown sugar, and spices.
  3. In another bowl, combine the eggs, molasses, and melted butter until well combined.
  4. Add to the dry ingredients and stir until everything is incorporated. Batter will be thick.
  5. Scrape the batter into the prepared pan, using the back of a wooden spoon to press it out to the edges.
  6. Bake for about 25 minutes (or until a tester comes out clean.)
  7. Cool for about 15 minutes then remove from pan by lifting the parchment by the edges. (Cool completely in pan if you didn’t use parchment.)

For the glaze:

  • 1 1/4 cups icing sugar
  • 2 Tbsp. cream or milk
  • 1 Tbsp. fresh lemon juice

While the bars are cooling, whisk together the glaze ingredients, making sure there are no lumps and adding a bit more icing sugar if it feels too thin. Pour over bars and spread to the edges. Or lift the bars by the parchment and tilt every which way to spread the glaze. Let glaze harden before cutting.

I recently discovered a lemon glaze recipe on the blog Kitchen Magpie that will forever replace my current method for lemon glaze.

The Kitchen Magpie Lemon Icing Glaze:

  • 1¾ cups of confectioners sugar
  • ¼ cup of lemon juice
  • the zest of one lemon (or more!)
  • 1 tsp of salted butter

Here’s a link to the method

12 thoughts on “Lemon Glazed Gingerbread Bites

  1. Eileen says:

    Love new recipes

  2. Sandi says:

    The gingerbread with lemon glaze has my mouth watering!! Will be serving this at my upcoming house warming.

  3. Marj says:

    Very delicious! As a child living in StJohn my mother
    had gingerbread with a sauce often for a dessert
    I thought she never had a egg in her receipe
    I’m speaking of during the 1940’s This is so good won’t
    Look any further for my Mom,s
    Thanks Marj
    PS our Dad,s work was designing a label for Crosby,s molasses and also his design was on Barbours tea

    1. Dear Marj, Thanks for sharing your memories, especially with regards to your dad and his label designs.

  4. Dana Wong says:

    I tried the lemon glazed gingerbread bites. great taste, however I believe the cooking time of 25 minutes is not enough. I think maybe double the bake time. Tasted good enough to try again.

    1. Dear Dana, Funny, the original recipe said to cook these for 18 minutes. Can you imagine? I have cooked them as long as 30 minutes but found they were a little too dry for my liking. Did your tester come out clean at 25 minutes? I find that the most helpful guide to whether or not something is done.

  5. ML says:

    my batter looked like cookie crumb, not like cake batter. . . don’t know if I missed a wet ingredient but eggs, butter, molasses did not make it smooth – just crumbly. So I added 1/4 c eggnog, and 1/4 Irish Whiskey and it turned out beautifully! Tis the Season, don’t ya know!

    1. Bridget Oland says:

      Hi ML, I love your adaptation and bet it made a more festive recipe. The original recipe is very simple and more of a bar. Your version must have a lovely texture (and flavour too). Thanks for sharing.

  6. Tammy says:

    These gingerbread lemon bites are so good! The gingerbread is excellent and that Kitchen magic pie lemon glaze is amazing!!!!

    1. Bridget Oland says:

      Thanks Tammy, glad you enjoyed them. Lemon and gingerbread is such a great combination.

  7. Christina Krock says:

    I made one small change. #7 – I changed the word “ban” to “pan”. These Gingerbread squares are such an excellent Comfort Food. Thanks for sharing. I have used Crosby’s molasses and white sugar mixed, when I have run out of brown sugar. Works great.

    1. Bridget Oland says:

      Hi Christina, Thanks for flagging the typo. All fixed now. Great suggestion for the homemade brown sugar too.

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