Description
Delight in these Cardamom Spiced Cookie Bars topped with a luscious Eggnog Cream Cheese Frosting. Featuring warm cardamom notes and a creamy, festive frosting, these bars combine tender spiced cookie texture with the rich flavors of eggnog and almond extract, perfect for holiday gatherings or cozy snacks.
Ingredients
Cookie Bars
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cardamom
Eggnog Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon almond extract
- 1/4 cup prepared eggnog (at room temperature)
- 3 cups confectioners’ sugar (sifted)
- Grated fresh nutmeg (for garnish)
Instructions
- Prepare Pan: Preheat the oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, allowing the parchment to extend over the sides for easy removal of the bars later.
- Mix Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until creamy, about 2 to 3 minutes. Stop occasionally to scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Extracts: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Then beat in the almond and vanilla extracts until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and ground cardamom to evenly distribute the spices and leavening.
- Mix Dough: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing just until combined. The dough will be soft and sticky.
- Shape Dough in Pan: Transfer the dough to the prepared baking pan, pressing it firmly into the bottom and slightly up the sides to create an even layer.
- Bake: Bake the cookie dough for 20 to 25 minutes until the edges are golden brown. Remove from oven and allow to cool completely on a wire rack.
- Remove from Pan: Once cool, use the excess parchment overhang to gently lift the cookie slab from the pan. Place it on a flat surface for frosting application.
- Make Frosting: In the stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese, butter, and almond extract on medium speed until creamy and smooth.
- Add Eggnog and Sugar: With the mixer on low speed, gradually add the eggnog, mixing until evenly incorporated. Then gradually add the sifted confectioners’ sugar, beating until the frosting is smooth and spreadable.
- Frost Cookie Bars: Using an offset spatula, spread the eggnog cream cheese frosting evenly over the cooled cookie bars.
- Garnish and Serve: Sprinkle grated fresh nutmeg over the frosted bars for a festive touch. Cut into 18 bars and refrigerate until ready to serve to keep the frosting firm.
Notes
- Use room temperature eggs and dairy for smoother mixing and better texture.
- Make sure to fully cool the cookie bars before frosting to prevent melting.
- Eggnog can be substituted with milk or cream for a less intense flavor, but eggnog adds classic holiday character.
- Store the frosted bars in the refrigerator and consume within 3 to 4 days for best freshness.
- For a nut-free version, ensure the almond extract is safe or substitute with vanilla extract alone.
- Use parchment paper generously to lift the bars easily out of the baking pan without breaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
