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Chewy Gingerbread Bars with Eggnog Frosting

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These chewy gingerbread bars are packed with bold holiday spices and topped with a creamy eggnog frosting, making them an easy, festive dessert perfect for gatherings or gifting. Enjoy classic gingerbread flavor in a quick, fuss-free bar form that everyone will love.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons ground ginger
  • 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
  • ¾ cup (150g) packed dark brown sugar
  • ½ cup (120ml) unsulfured molasses
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • ¼ cup (60ml) real eggnog
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • Optional: Pinch of salt to balance the sweetness

Instructions

  1. Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the sides. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well combined and lump-free.
  3. In a large bowl, whisk together melted butter, dark brown sugar, and molasses until glossy. Add egg and vanilla extract; whisk until fully blended.
  4. Slowly add dry ingredients to wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
  5. Spread batter evenly in prepared pan. Bake for 22-25 minutes, or until edges are set and a toothpick comes out with a few moist crumbs.
  6. Cool bars completely in pan on a wire rack (about 45 minutes).
  7. For the frosting: In a medium bowl, beat softened butter and powdered sugar until fluffy. Add eggnog, nutmeg, and vanilla; beat until creamy and smooth. Adjust thickness with more powdered sugar or eggnog as needed.
  8. Spread frosting over cooled bars using an offset spatula. Sprinkle nutmeg or cinnamon on top for garnish.
  9. Lift bars out using parchment overhang. Cut into 24 squares and serve.

Notes

Do not overmix the batter for best chewy texture. Use fresh spices for maximum flavor. Cool bars completely before frosting to prevent melting. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour and plant-based butter/eggnog. Bars can be made ahead and taste even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Keywords: gingerbread bars, eggnog frosting, holiday dessert, Christmas bars, chewy gingerbread, easy gingerbread recipe, festive baking

Find it online: https://lucydishes.com/chewy-gingerbread-bars-recipe-with-eggnog-frosting-easy-holiday-dessert/