Chewy Gingerbread Bars Recipe with Eggnog Frosting – Easy Holiday Dessert

Introduction

Let me paint a picture: the spicy-sweet scent of ginger, cinnamon, and nutmeg drifting from the oven, wrapping the whole house in pure holiday magic. The first time I pulled these chewy gingerbread bars with eggnog frosting from the pan, I had to stop and just breathe it in—it was one of those moments where you know you’ve struck gold. (Honestly, I almost didn’t let anyone else try them the first time. They smelled that good!)

Years ago, when I was knee-high to a grasshopper, my grandma would bake gingerbread cookies for Christmas, and the memory is still etched in my mind. But let’s face it, sometimes you want the flavor and nostalgia without spending all day rolling and cutting dough. That’s how these easy gingerbread bars came to be—one rainy weekend, trying to recreate the magic without all the fuss.

My family couldn’t stop sneaking warm slices off the cooling rack (and you know what? I couldn’t blame them). Even my picky eater nephew, who usually turns his nose up at anything with “spice,” was hooked after the first bite. These bars have become a staple for family gatherings, cookie swaps, and, yes, gifting to neighbors—with rave reviews every single time.

Honestly, if you’ve ever craved the comfort of classic gingerbread but wanted something a little more “dangerously easy,” this chewy gingerbread bars recipe with eggnog frosting is your answer. It’s perfect for potlucks, sweet holiday treats for your kids, or brightening up your Pinterest board with festive flair. After testing this recipe more times than I can count (in the name of research, of course), I can say it feels like a warm hug in dessert form. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

Let me give you the lowdown on why these chewy gingerbread bars with creamy eggnog frosting will win your heart (and taste buds) every time. I’ve baked more holiday treats than I can count, and these bars always come out on top. Here’s why:

• Quick & Easy: Comes together in under an hour—no rolling, no chilling, just mix, bake, frost, and enjoy!
• Simple Ingredients: Nothing fancy here; you probably have everything in your pantry already.
• Perfect for Holiday Gatherings: Great for Christmas parties, potlucks, or cozy nights in with family.
• Crowd-Pleaser: Kids, adults, even those who claim they “don’t like gingerbread”—it’s a hit every time.
• Unbelievably Delicious: The bars are chewy (not cakey!), with bold gingerbread flavor and the dreamiest eggnog frosting. It’s next-level comfort food.

What sets this chewy gingerbread bars recipe apart? Most bars out there are cake-like or dry, but these are dense, moist, and perfectly spiced, thanks to a balance of molasses, brown sugar, and plenty of ginger. The eggnog frosting is a game-changer—no need to fuss with royal icing or complicated glazes, just whip up a creamy, luscious layer that tastes like Christmas in every bite.

This isn’t just another gingerbread bar recipe—it’s my best version, tested with friends, family, and neighbors (I even brought a batch to my church bake sale, and they were gone in less than ten minutes). Each bite makes you close your eyes, savor the warmth, and maybe sigh a little. You get all the nostalgia of gingerbread, but with a modern twist that’s easier, faster, and honestly, more delicious. Whether you’re a baking pro or just starting out, this is the kind of dessert that makes memories.

So, if you want to impress your guests without any stress, or you’re looking to turn a simple holiday night into something memorable, these chewy gingerbread bars with eggnog frosting are the way to go.

What Ingredients You Will Need

This chewy gingerbread bars recipe relies on a handful of classic, wholesome ingredients to deliver bold flavor and the perfect chewy texture. Most are pantry staples, and I’ll share a few tips for swaps and brands I trust (because, you know, details matter!). Here’s what you’ll need:

• For the Gingerbread Bars:
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons ground ginger (fresh if you want a kick)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted and cooled (I use Kerrygold for extra richness)
  • ¾ cup (150g) packed dark brown sugar
  • ½ cup (120ml) unsulfured molasses (Grandma’s brand is my go-to)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
• For the Creamy Eggnog Frosting:
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • ¼ cup (60ml) real eggnog (store-bought or homemade)
  • ½ teaspoon ground nutmeg (fresh grated is magic)
  • ½ teaspoon vanilla extract
  • Optional: Pinch of salt to balance the sweetness

Ingredient notes and swaps:

• If you’re gluten-free, swap the flour for a 1:1 gluten-free blend (I’ve had good luck with King Arthur GF flour).
• For dairy-free, use plant-based butter and a dairy-free eggnog (like Califia Farms—tastes great!).
• If you don’t have molasses, you can use maple syrup, but you’ll miss that deep gingerbread flavor.
• Don’t skip the dark brown sugar—it gives that chewy, caramel-like texture you want.
• Want more spice? Add a dash of black pepper for authentic old-fashioned warmth.

I always recommend using fresh spices if you can—they pack way more flavor. And honestly, the eggnog frosting is what makes this chewy gingerbread bars recipe stand out. If you’re making it for kids, you can cut back a touch on the nutmeg. For adults, don’t be afraid to add a splash of rum extract for a grown-up twist!

Equipment Needed

You really don’t need a fancy kitchen to make chewy gingerbread bars with eggnog frosting, which is part of the charm. Here’s what I use:

• 9×13-inch (23x33cm) baking pan: Metal or glass is fine. (I’ve used both—metal gives slightly crispier edges, glass bakes a bit more evenly.)
• Parchment paper: For easy removal and cleanup. If you don’t have it, just grease the pan really well.
• Mixing bowls: One large, one medium. Any basic set works.
• Whisk and rubber spatula: Whisk for blending dry ingredients, spatula for mixing and scraping the batter.
• Electric mixer (hand or stand): For the frosting—makes it creamy and lump-free. You can do it by hand, but it’s a workout!
• Measuring cups and spoons: Accuracy matters for chewy bars.
• Offset spatula or butter knife: To spread the eggnog frosting smoothly.

If you don’t have an electric mixer, a sturdy whisk and some elbow grease will do the trick. (I did it by hand once when my mixer was acting up—worked fine, just took longer.) And if your baking pan is old, line it with foil first for easy lifting. For tools, I stick to budget-friendly brands—no need to splurge for this recipe. Just keep your mixer clean (wipe down the beaters after each use), and your pans in good shape for next time.

Preparation Method

1. Prep the pan: Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the sides (if you skip parchment, grease well). Preheat your oven to 350°F (175°C).
2. Mix dry ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons ground ginger, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, 1 teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps—your bars will bake more evenly.
3. Blend wet ingredients: In a large bowl, combine ¾ cup (170g) melted unsalted butter (cooled slightly), ¾ cup (150g) packed dark brown sugar, and ½ cup (120ml) molasses. Whisk until glossy. Add 1 large egg and 2 teaspoons vanilla extract; whisk again until fully blended.
4. Combine mixtures: Slowly add the dry ingredients to the wet, stirring gently with a spatula. Mix until just combined—don’t overmix, or the bars will be tough. The batter will be thick (and smell amazing).
5. Spread and bake: Pour the batter into your prepared pan, using a spatula to smooth it evenly. Bake at 350°F (175°C) for 22-25 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs. (Don’t wait for it to be dry—the bars are meant to be chewy!)
6. Cool completely: Set the pan on a wire rack and let the bars cool completely—about 45 minutes. If you frost too soon, the frosting will melt and run.
7. Make the eggnog frosting: In a medium bowl, beat 4 tablespoons (60g) softened butter with 2 cups (240g) powdered sugar until fluffy. Add ¼ cup (60ml) real eggnog, ½ teaspoon ground nutmeg, and ½ teaspoon vanilla. Beat until creamy and smooth. (If frosting is too thin, add more powdered sugar; too thick, add a splash more eggnog.)
8. Frost and serve: Spread the eggnog frosting over cooled gingerbread bars using an offset spatula. Sprinkle a pinch of nutmeg or cinnamon on top for a festive look.
9. Cut into bars: Lift the bars out using the parchment overhang. Cut into 24 squares (or larger if you want!). Serve and watch them disappear.

Prep notes: If the batter feels too thick, don’t worry—it’s supposed to be. If you see tiny air pockets after baking, that’s just the baking soda working its magic. If your frosting is too runny, chill it for 10 minutes before spreading.

I always use the “toothpick test”—if it comes out with a few moist crumbs, the bars are done. Overbaking makes them dry, so keep an eye out. And trust me, letting them cool fully before frosting is worth the patience!

Cooking Tips & Techniques

After baking these chewy gingerbread bars more times than I can count, I’ve picked up a few tricks that make all the difference. Here’s what I’ve learned (and yes, a few mistakes along the way):

• Don’t overmix! Once you combine dry and wet ingredients, mix just until blended. Overmixing toughens the bars.
• Check for doneness early: Ovens vary, so start checking at 20 minutes. The edges should look set, but the center should spring back gently when touched.
• Cool completely before frosting: I’ve rushed this step and ended up with a gooey mess. Patience pays off here.
• Use fresh spices: Seriously, old ground ginger won’t do these bars justice. Freshly opened jars make the flavors pop.
• Eggnog frosting thickness: If it’s too thin, add powdered sugar; if too thick, add a splash of eggnog. I always taste as I go, just to be sure.
• Multitasking tip: While the bars bake, make your frosting and clean up. (You’ll thank yourself later!)
• Troubleshooting: If you notice the bars sinking in the middle, the batter may have been overmixed or the oven temp was off. No worries—they’ll still taste amazing, just frost and enjoy.

I once baked a batch on the bottom rack, and the edges got too crisp—always use the middle rack for even baking. Consistency comes from measuring your ingredients accurately (especially the flour). If you want every batch to be chewy, follow the baking time closely and don’t let them overbake.

And if you’re baking with kids, let them sprinkle a bit of cinnamon or holiday sprinkles on the frosting—makes it extra festive! You’ll get perfect, chewy gingerbread bars with eggnog frosting every time.

Variations & Adaptations

One thing I love about this chewy gingerbread bars recipe is how adaptable it is. You can easily tweak it for dietary needs, seasonal flavors, or personal taste. Here are my favorite ways to switch things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend—King Arthur or Bob’s Red Mill work great. No one will notice the difference!
• Dairy-Free: Use plant-based butter and dairy-free eggnog (soy or almond-based). The bars stay just as chewy, and the frosting is still dreamy.
• Spiced-Up: Add a pinch of black pepper or orange zest to the batter for an old-fashioned flavor punch. (I tried orange zest last Christmas—amazing!)
• Frosting Options: Swap eggnog for cream cheese or vanilla buttercream if you want a milder topping. Or use a simple powdered sugar glaze for less sweetness.
• Nutty Add-Ins: Stir in ½ cup (60g) chopped pecans or walnuts for a little crunch.
• Vegan: Use flaxseed “egg” (1 tbsp ground flax + 2.5 tbsp water) and vegan butter. The bars stay moist and tender.

You can also bake the batter in a smaller pan for thicker bars, just add a few minutes to the baking time (watch carefully!). For a festive twist, top the frosting with crushed peppermint or holiday sprinkles. Honestly, my favorite personal variation is adding a splash of rum extract to the frosting—grown-ups go wild for it!

If you need to avoid eggs, use a commercial egg replacer or applesauce. For nut allergies, skip any add-ins and double-check your eggnog brand for cross-contamination. Make this chewy gingerbread bars recipe your own!

Serving & Storage Suggestions

Serve these chewy gingerbread bars with eggnog frosting at room temperature for the best texture and flavor. They look gorgeous cut into neat squares on a festive platter—perfect for Christmas brunch, office parties, or cozy nights in.

Pair with hot cocoa, chai tea, or even a mug of spiced apple cider. If you’re feeling extra, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. These bars also make fabulous edible gifts—stack them in a holiday tin lined with parchment paper!

For storage, place leftover bars in an airtight container and refrigerate for up to 5 days (the frosting keeps them moist). If you want to freeze, lay bars in a single layer, freeze until solid, then stack with parchment between layers. Thaw in the fridge or at room temperature before serving.

To reheat, pop a bar in the microwave for 10 seconds—just enough to take the chill off and restore that chewy magic. I’ve found the flavors deepen after a day or two, so don’t be afraid to make them ahead. The gingerbread spice gets even more pronounced!

Nutritional Information & Benefits

Each chewy gingerbread bar with eggnog frosting (based on 24 bars) is approximately:

• Calories: 180
• Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 27g
• Sugar: 19g
• Protein: 2g

Ginger is known for its digestive benefits, and molasses brings iron, calcium, and potassium to the table. Using real eggnog adds a touch of protein and holiday cheer (just watch the sugar if you’re monitoring your intake). You can easily adjust for gluten-free or dairy-free diets, and avoid nuts if needed.

From a wellness perspective, I love knowing these bars offer a little comfort and nostalgia, but aren’t overly indulgent. Enjoy as part of a balanced holiday spread—after all, treats are meant to be savored!

Conclusion

If you’re searching for a holiday dessert that checks all the boxes—easy, festive, and downright delicious—this chewy gingerbread bars recipe with eggnog frosting is it. It’s the kind of treat that brings people together, sparks holiday memories, and delivers pure joy in every bite.

Feel free to customize to suit your family’s tastes—try a new spice blend, swap the frosting, or add your favorite mix-ins. That’s the beauty of baking at home. Personally, I love these bars for their chewy texture, bold gingerbread flavor, and the creamy eggnog topping that just screams “holiday!”

Give this recipe a try, share it with friends, and let me know in the comments how you made it your own. I’d love to see your creations—tag me on social media or send a quick note. Wishing you a holiday season filled with warmth, sweetness, and plenty of gingerbread!

FAQs

Can I make these chewy gingerbread bars ahead of time?

Yes! They taste even better the next day. Store them in an airtight container in the fridge and let them come to room temperature before serving.

Can I freeze gingerbread bars with eggnog frosting?

Absolutely. Freeze bars in a single layer, then stack with parchment between layers. Thaw in the fridge or at room temp before enjoying.

What if I don’t have molasses?

You can substitute maple syrup, but the gingerbread flavor won’t be as rich. Molasses is key for that classic taste.

Can I use store-bought frosting instead?

Sure! Vanilla or cream cheese frosting works. But honestly, the eggnog frosting is what makes these bars extra special.

Are these chewy gingerbread bars gluten-free?

Not by default, but you can easily swap the flour for a gluten-free blend. I recommend King Arthur or Bob’s Red Mill for best results.

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