We’re serving up a slice of holiday cheer thanks to these Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting by Becky Sue Wilberding, of the blog Baking the Goods. Inspired by a frothy glass of eggnog, these simple Cardamom-Spiced Cookie Bars 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.
Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting
Makes 18 servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- 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.
- 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.
- 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.
Eggnog Cream Cheese Frosting
Makes 2½ cups
Ingredients
- 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
Instructions
- 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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