Gingerbread Cookie Bars with Eggnog Frosting

These Gingerbread Cookie Bars with Eggnog Frosting deliver all the warm, spiced flavor of classic gingerbread cookies in an easier, slice-and-serve format. Instead of rolling and cutting cookie dough, the dough is pressed into a 9×13 pan and baked as a single sheet, then finished with a creamy eggnog buttercream. The result is a soft, chewy bar with a festive frosting that complements the molasses and spice in the base.

This recipe is ideal for holiday gatherings, potlucks, or any time you want the taste of gingerbread without extra fuss. The bars keep well and are easy to transport, and the frosting can be adjusted to your preferred intensity of eggnog flavor. Below you’ll find the full ingredient list, clear step-by-step instructions, and helpful tips for serving, storing, and variations.

Ingredients

Gingerbread Bars

1/2 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/3 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Eggnog Buttercream Frosting

8 ounces cream cheese, softened
1/4 cup butter, softened
2–3 cups powdered sugar (adjust for desired sweetness and consistency)
1–3 teaspoons eggnog, to thin and flavor the frosting

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with wax paper for easy removal or lightly grease the pan.
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and smooth.
Add the vanilla, molasses, and egg to the creamed mixture. Beat until fully incorporated and smooth.
In a separate bowl, whisk or sift together the flour, baking soda, cinnamon, ground ginger, salt, ground cloves, and nutmeg.
Gradually add the dry ingredients to the molasses mixture, mixing just until combined and a dough forms.
Press the dough evenly into the prepared 9×13 pan, smoothing the surface with a spatula or your hands (lightly floured or dampened if the dough is sticky).
Bake at 350°F for 20–25 minutes, or until the bars are set and a toothpick inserted near the center comes out mostly clean. Baking time may vary slightly by oven.
Remove the pan from the oven and allow the bars to cool completely in the pan before frosting. Cooling fully helps the frosting stay smooth and prevents sliding.
While the bars cool, make the eggnog buttercream. In a mixer, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until the frosting reaches your desired sweetness and thickness. Start with 2 cups and add more if you prefer a thicker frosting.
Add eggnog, a teaspoon at a time, until the frosting reaches a spreadable consistency and you achieve the level of eggnog flavor you like. For a stronger eggnog taste, add up to a tablespoon or a little more, tasting as you go.
Spread the frosting evenly over the cooled gingerbread bars. Optionally, sprinkle a small pinch of ground nutmeg over the top for a finishing touch.
Cut into bars and serve. These bars are best served at room temperature.

Notes, Tips & Serving Suggestions

These gingerbread cookie bars are a flexible holiday treat. A few pointers to get the best results:

Doneness: Because this is a dense bar, check doneness with a toothpick in the center. A few moist crumbs are fine, but the bars should not be raw in the middle.
Frosting consistency: Use eggnog sparingly to avoid a runny frosting. Start with one teaspoon and increase until the frosting is easy to spread. If the frosting becomes too thin, add a little more powdered sugar to thicken it.
Make-ahead: The bars can be baked a day ahead and frosted the day of serving for the freshest texture. Frosted bars keep well refrigerated for several days.
Storage: Store leftover bars in an airtight container in the refrigerator if frosted with cream cheese frosting. Bring to room temperature before serving for the best flavor.
Variations: Swap the cream cheese frosting for a vanilla buttercream if you prefer a non-dairy option, or add chopped pecans or a drizzle of caramel for extra texture. For a more intense molasses flavor, increase molasses by a tablespoon and reduce sugar slightly.
Dietary substitutions: To make gluten-free bars, substitute a high-quality 1:1 gluten-free flour blend. Baking times may vary.

Final Thoughts

Gingerbread Cookie Bars with Eggnog Frosting are a simple, crowd-pleasing way to enjoy holiday spices and creamy frosting without the work of rolling and cutting cookies. They are easy to prepare, travel well, and offer a festive flavor that pairs perfectly with coffee, tea, or a glass of chilled eggnog. Whether you’re serving them at a party or keeping a pan on the counter for holiday snacking, these bars are a delicious and convenient option.