Gingerbread Cookie Bars Recipe: Easy Eggnog Cream Cheese Frosting Guide

Introduction

Let me just say—there’s nothing quite like the aroma of spicy gingerbread wafting through your kitchen on a chilly afternoon. The scent of molasses, cinnamon, and ginger is enough to make you pause mid-holiday hustle and just soak in the cozy vibes. The first time I baked these gingerbread cookie bars with eggnog cream cheese frosting, the house smelled like a festive bakery. You know, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would have a big tin of homemade gingerbread cookies ready for anyone who stopped by. Fast-forward to my own kitchen, and I found myself craving that nostalgic bite—but with a twist. Honestly, bars are just so much easier (no rolling or cutting!), and the idea of a creamy eggnog frosting was too tempting to resist. I first whipped these up on a rainy December weekend, hoping to impress my family. Let’s face it—everyone went wild for them. My kids couldn’t stop sneaking bites off the cooling rack, and my husband claimed he’d never tasted anything quite like them.

This gingerbread cookie bars recipe brings together the bold spices of classic gingerbread and the rich, tangy comfort of eggnog cream cheese frosting. Perfect for potlucks, sweet treats for your kids, or even to brighten up your Pinterest cookie board—these bars deliver pure, nostalgic comfort. I’ve tested (and retested!) this recipe more times than I can count, in the name of research, of course. Now, it’s a staple for family gatherings, gifting, and any time I want the kind of dessert that feels like a warm hug. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After years of tinkering with gingerbread recipes and more than a few messy frosting mishaps, I can confidently say these gingerbread cookie bars with eggnog cream cheese frosting check all the boxes. Here’s why they stand out from the crowd:

• Quick & Easy: These bars come together in under 45 minutes—mix, bake, and frost! Perfect for busy weeknights or last-minute holiday get-togethers.
• Simple Ingredients: No need for fancy grocery trips. Most ingredients are pantry staples you probably already have—think flour, spices, butter, cream cheese, and eggnog.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings. They’re festive enough for parties, yet simple enough for a weekday treat.
• Crowd-Pleaser: Kids love the soft, chewy texture and sweet frosting. Grown-ups appreciate the balanced spice and hint of eggnog in the creamy topping.
• Unbelievably Delicious: The texture is soft and chewy, with just the right amount of spice. The eggnog cream cheese frosting adds a tangy, rich finish that honestly feels like the holidays in every bite.

What makes this gingerbread cookie bars recipe different? It’s all about the balance of spices and the easy bar format—meaning you get perfect results without the hassle of rolling dough. I blend the spices myself for a fresher, bolder flavor, and the frosting uses real eggnog for a festive twist you won’t find in other recipes. Plus, the cream cheese adds that lush texture everyone loves.

This isn’t just another gingerbread recipe—it’s the one that makes people close their eyes after the first bite. Comfort food, sure, but with a holiday vibe that’s lighter and faster. These bars are perfect for impressing guests without breaking a sweat or turning a simple dessert into a memory-making moment. Whether you’re a seasoned baker or just dabbling for the season, you’ll get that soul-soothing satisfaction every time.

What Ingredients You Will Need

This gingerbread cookie bars recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. You’ll probably recognize most items from your pantry or fridge, and the frosting is a tasty excuse to buy a little extra eggnog. Here’s the full breakdown:

For the Gingerbread Cookie Bars

• All-purpose flour (2 1/4 cups / 280g) – forms the chewy bar base; you can swap in gluten-free blend if needed
• Baking soda (1 tsp / 5g) – helps the bars rise and stay soft
• Ground ginger (2 tsp / 4g) – brings that classic spicy kick
• Ground cinnamon (1 1/2 tsp / 3g)
• Ground cloves (1/2 tsp / 1g) – adds depth (don’t skip it, trust me!)
• Salt (1/2 tsp / 2g)
• Unsalted butter (3/4 cup / 170g, softened) – I use Kerrygold for extra richness
• Brown sugar (1 cup / 200g, packed) – for chewy texture and caramel notes
• Egg (1 large) – binds everything together
• Molasses (1/3 cup / 80ml) – gives the bars their signature flavor; Grandma’s brand is my go-to
• Vanilla extract (1 tsp / 5ml) – rounds out the flavor

For the Eggnog Cream Cheese Frosting

• Cream cheese (8 oz / 225g, softened) – full-fat for best results
• Unsalted butter (1/4 cup / 60g, softened)
• Powdered sugar (2 1/2 cups / 300g, sifted) – for smooth texture
• Eggnog (1/4 cup / 60ml) – store-bought or homemade, just make sure it’s cold
• Vanilla extract (1/2 tsp / 2ml)
• Ground nutmeg (1/4 tsp / 0.5g) – sprinkle on top for extra holiday flavor

Ingredient Tips and Substitutions

• Swap whole wheat flour for half the all-purpose if you want a heartier bar.
• Use dairy-free cream cheese and butter for a lactose-free frosting.
• Don’t have molasses? Try dark corn syrup, but the flavor won’t be as rich.
• Out of eggnog? Use half-and-half plus a pinch of nutmeg—it’s not quite the same, but it works!
• If you’re feeling adventurous, toss in a handful of chopped candied ginger or white chocolate chips to the batter.

Honestly, the spices are where the magic happens—fresh ground ginger is my secret weapon for maximum zing. If you can, always use fresh spices (not the dusty stuff hiding in the back of your cupboard). Seasonal swaps work too: in summer, I sometimes stir in a handful of blueberries and skip the frosting for a lighter treat. The base is forgiving, so don’t stress if you need to tweak things for allergies or dietary needs.

Equipment Needed

You really don’t need much to whip up these gingerbread cookie bars with eggnog cream cheese frosting. I’m all about using what’s already in your kitchen.

• 9×13-inch baking pan (23x33cm) – metal pans bake more evenly, but glass works too
• Mixing bowls – one large for the batter, one medium for the frosting
• Electric mixer – stand or hand mixer, either is fine; a sturdy whisk will do in a pinch
• Measuring cups & spoons – accurate measurements make a big difference
• Spatula – silicone is best for scraping every last bit of batter
• Offset spatula or butter knife – for spreading frosting evenly
• Parchment paper (optional) – makes removing bars from the pan a breeze

If you don’t have a 9×13 pan, you can use two 8×8 pans—just watch the baking time. I once used a ceramic pan and had to add five extra minutes to get the bars set. For the mixer, I’ve had good results with everything from my grandma’s old hand-held to my modern stand mixer. If you only have basic tools, that’s perfectly fine—these bars are pretty forgiving.

Maintenance tip: If you’re using nonstick pans, avoid metal utensils to prevent scratching. And if, like me, you’re always losing track of measuring spoons, grab a budget-friendly magnetic set—they stick together, so you won’t lose the 1/2 tsp again!

Preparation Method

1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch (23x33cm) baking pan, or line with parchment for easy removal. If you use glass, check bars a few minutes early—they tend to bake faster.
2. Mix dry ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp (5g) baking soda, 2 tsp (4g) ground ginger, 1 1/2 tsp (3g) cinnamon, 1/2 tsp (1g) ground cloves, and 1/2 tsp (2g) salt. The mixture should smell fragrant—if it doesn’t, your spices may be old.
3. Cream butter & sugar: In a large bowl, use your mixer to beat 3/4 cup (170g) unsalted butter and 1 cup (200g) brown sugar until light and fluffy (about 2-3 minutes). It should be pale and airy. Scrape down the sides so nothing gets missed.
4. Add wet ingredients: Beat in 1 large egg, 1/3 cup (80ml) molasses, and 1 tsp (5ml) vanilla extract. Mix until fully combined—don’t worry if it looks a little curdled; it’ll smooth out once you add the dry ingredients.
5. Combine and finish batter: Gradually add the dry ingredients into the wet, mixing on low until just combined. The dough will be thick and slightly sticky—that’s perfect. If it feels too stiff, add 1-2 tbsp (15-30ml) milk to loosen.
6. Spread and bake: Scoop the dough into your prepared pan. Use a spatula to spread evenly—it helps to use damp fingers if it sticks. Bake for 18-22 minutes, or until the edges are set and the middle looks just barely firm. (Don’t overbake! The bars should be soft.)
7. Cool completely: Let the bars cool in the pan for at least 30 minutes. If you’re impatient (like me), pop the pan in the fridge for 15 minutes to speed things up. Bars should feel firm but springy to the touch.
8. Make the frosting: While the bars cool, beat 8 oz (225g) cream cheese and 1/4 cup (60g) butter in a medium bowl until smooth. Add 2 1/2 cups (300g) powdered sugar gradually, then mix in 1/4 cup (60ml) eggnog and 1/2 tsp (2ml) vanilla extract. Beat until light and fluffy—frosting should hold soft peaks.
9. Frost the bars: Once bars are completely cool, spread frosting evenly over the top with an offset spatula. Sprinkle 1/4 tsp (0.5g) ground nutmeg on top for a little sparkle.
10. Slice and serve: Cut into squares or rectangles—whatever size you like. For clean cuts, wipe your knife between slices. Enjoy right away, or store for later.

If your bars come out too dry, check your oven temperature (mine runs hot, so I use an oven thermometer). If your frosting is runny, chill it for 10 minutes before spreading. And if you’re short on time, you can make bars a day ahead and frost the next day—they actually taste better after sitting overnight.

Efficiency tip: While the bars bake, wash up your mixing bowls and prep the frosting. That way, you’re ready to go as soon as they’re cool. The sensory cues are key—look for golden edges, a fragrant spice aroma, and a touch that’s soft but not sticky. That’s how you know they’re ready!

Cooking Tips & Techniques

After making these gingerbread cookie bars more times than I care to admit, I’ve learned a few tricks that guarantee success every time.

• Don’t overmix the batter. Once the flour is in, mix just until combined—overmixing makes bars tough.
• Room temperature ingredients are your friend. Butter, cream cheese, and eggs blend more smoothly and create a better texture.
• Watch baking time closely. Ovens can be sneaky—check bars at 18 minutes. They should be just set in the middle, with golden edges.
• Use an oven thermometer. My oven runs hot, and I’ve learned the hard way that 10 degrees off can mean dry bars.
• If frosting is too loose, add a little more powdered sugar or chill briefly before spreading.
• If you want super clean cuts, chill the frosted bars for 30 minutes before slicing. Otherwise, the frosting will smudge a bit (but honestly, who cares if it’s a little rustic?).
• For multitasking: While bars bake, prep the frosting and clean up. Keeps the kitchen chaos to a minimum!

One mistake I made early on was using cold butter—resulted in lumpy batter that didn’t bake evenly. And don’t skimp on the spices! Once I tried reducing the ginger for my picky kid, but the bars just weren’t the same. If you want consistent results, measure everything carefully and use fresh ingredients. Trust your senses: the dough should smell spicy and rich, and the bars should be soft but not gooey.

These tips make all the difference—so don’t rush, and enjoy the process. Baking is as much about the journey as the destination, right?

Variations & Adaptations

Gingerbread cookie bars with eggnog cream cheese frosting are already pretty perfect, but I love experimenting with different twists—especially when friends come over or I’m baking for someone with dietary needs.

• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried King Arthur’s and it works well! Just watch the baking time—gluten-free bars can brown a little faster.
• Dairy-free adaptation: Use dairy-free cream cheese and butter for the frosting, and plant-based margarine in the bars. Eggnog can be replaced with almond or oat nog (available seasonally).
• Vegan option: Replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit 5 minutes), and follow the dairy-free swaps above.
• Spiced chocolate twist: Stir 1/2 cup (85g) mini chocolate chips into the batter, or drizzle melted dark chocolate over the frosted bars.
• Lemon cream cheese frosting: Swap eggnog for lemon juice and zest for a springtime version—honestly, this is my go-to when I want something brighter!
• For nut allergies, these bars are naturally nut-free, but always check the labels on your spices and eggnog just in case.
• If you want a lighter spice profile, reduce the cloves to just a pinch and add a bit more cinnamon. Kids tend to love this milder version.

Personally, I’ve added a handful of dried cranberries for a little tartness, or swapped vanilla for almond extract in the frosting for a nutty vibe. Don’t be afraid to get creative—these bars are a blank canvas for holiday fun!

Serving & Storage Suggestions

Serve these gingerbread cookie bars with eggnog cream cheese frosting at room temperature for the best flavor and texture. I like to arrange them on a festive platter, sprinkle extra nutmeg on top, and maybe add a few sugared cranberries for color.

Pair with hot cocoa, spiced chai, or even a cold glass of milk. They make a lovely addition to any dessert buffet, and are perfect for gifting—just wrap individual bars in wax paper and tie with a ribbon.

For storage, keep bars in an airtight container in the refrigerator for up to 5 days. The frosting helps keep them moist, and the flavors actually deepen after a day or two. If you want to freeze, wrap unfrosted bars tightly in plastic and freeze for up to 2 months. Thaw, frost, and serve as usual.

Reheating is easy—just let bars sit at room temperature for 30 minutes, or microwave for 10-15 seconds if you’re in a hurry. (Just don’t microwave the frosted ones too long, or the frosting will melt!) Over time, the spices mellow and the bars become even softer, which honestly just adds to the comfort factor.

Nutritional Information & Benefits

For each gingerbread cookie bar (assuming 24 bars per batch), you’re looking at approximately:

• Calories: 180
• Fat: 7g
• Carbohydrates: 28g
• Protein: 2g

The real nutritional benefits come from the spices—ginger and cinnamon are known for their anti-inflammatory properties and can even help with digestion. Molasses adds iron and calcium, while cream cheese offers a bit of protein and calcium. If you use whole wheat flour or reduce the sugar, you’ll boost fiber and lower the glycemic load.

This gingerbread cookie bars recipe does contain dairy, gluten, and egg—so it’s not suitable for everyone, but you can easily adjust for allergies as mentioned above. In my own wellness journey, I find that enjoying real, homemade treats in moderation is so much better than grabbing processed snacks. These bars hit that sweet spot—literally and figuratively!

Conclusion

If you’re searching for a gingerbread cookie bars recipe that’s easy, festive, and packed with flavor, this is the one to try. Honestly, the creamy eggnog frosting takes it from good to unforgettable. Whether you stick to the classic or play with your own twist, these bars are sure to bring smiles and a little extra holiday magic.

I love this recipe because it’s simple enough for weeknights, yet special enough for gifting and gatherings. It’s become a tradition in my house, and I hope it finds a place in yours too. Don’t be afraid to customize—make it your own and share your results!

If you try these gingerbread cookie bars, let me know in the comments. Did you add a new spice, swap the frosting, or try a gluten-free version? Share your photos, tag me on Pinterest, and spread the gingerbread joy. Happy baking!

Frequently Asked Questions

Can I make these gingerbread cookie bars ahead of time?

Absolutely! Bake the bars a day ahead, then frost just before serving. They actually taste better after sitting overnight.

What can I use instead of eggnog for the frosting?

If you don’t have eggnog, try half-and-half with a pinch of nutmeg, or even heavy cream for a similar texture.

Are these bars freezer-friendly?

Yes, freeze unfrosted bars for up to 2 months. Thaw, frost, and serve as usual. I wouldn’t recommend freezing the frosting, though—it can get watery.

Can I make this gingerbread cookie bars recipe gluten-free?

Definitely! Just swap in your favorite 1:1 gluten-free flour blend and keep an eye on the baking time.

What’s the best way to slice the bars cleanly?

Chill the frosted bars for 30 minutes, then use a sharp knife. Wipe the blade between slices for tidy edges.

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