Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting

Photography, Recipe Development, and Food Styling by Becky Sue Wilberding

Inspired by a frothy glass of eggnog, these simple cookie bars by Becky Sue Wilberding, the blogger behind Baking The Goods, are warmly spiced with cardamom and slathered in a rich Eggnog Cream Cheese Frosting. Garnishing with freshly grated nutmeg makes them look and taste just like eggnog. For more festive cookie recipes, pick up a copy of our Holiday Cookies 2018 special issue!

Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting
Makes 18
  • ¾ cup (170 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) almond extract
  • ½ teaspoon (2 grams) vanilla extract
  • 2½ cups (313 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (3 grams) kosher salt
  • ¾ teaspoon (2 grams) ground cardamom
  • Eggnog Cream Cheese Frosting (recipe follows)
  • Garnish: grated fresh nutmeg
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, salt, and cardamom. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. (Dough will be soft and sticky.) Transfer dough to prepared pan, pressing into bottom and up sides.
  4. Bake until golden around the edges, 20 to 25 minutes. Let cool completely on a wire rack. Using excess parchment as handles, remove from pan, and set on a flat surface. Using an offset spatula, spread Eggnog Cream Cheese Frosting onto cookie. Garnish with nutmeg, if desired. Cut into bars, and refrigerate until ready to serve.
Use an offset spatula to create mini frosting peaks by gently swirling and lifting the spatula.

Eggnog Cream Cheese Frosting
Serves: 2½ cups
  • 4 ounces (115 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) almond extract
  • ¼ cup (70 grams) prepared eggnog, room temperature
  • 3 cups (360 grams) confectioners’ sugar, sifted
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and almond extract at medium speed until creamy. With mixer on low speed, gradually add eggnog, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Use immediately.




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