Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting
Makes 18 servings
  • 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.
Recipe by Bake from Scratch at