Sugar Cookie Bars with Whipped Eggnog Frosting
Change up your traditional holiday sugar cookies this year and try out these eggnog frosted cookie bars!
Make This Recipe
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 Eggland’s Best Eggs (large)
- 2 ccup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- ½ teaspoon nutmeg
Whipped Eggnog Frosting
- 3 tablespoons instant vanilla pudding mix
- 1/8 teaspoon nutmeg
- ½ cup cold eggnog
- 2 ½ tablespoons powdered sugar
- 4 oounces frozen whipped topping, thawed
Preheat oven to 375°F.
In a large mixing bowl, cream together the butter and sugar using a hand mixer.
Mix in the vanilla and add the eggs, one at a time, beating after each addition.
Add 1 cup of flour, salt, baking soda and nutmeg and mix until combined.
Add the remaining 1 cup of flour and mix until just combined.
Press dough evenly into a greased 9x13-inch baking pan.
Bake for 15-16 minutes.
Bars might seem underdone, but they set up as they cool.
Cool completely and top with frosting.
In a medium bowl, combine dry pudding mix and nutmeg.
Add the eggnog and beat until thickened using a hand mixer, about 2 minutes.
Mix in the powdered sugar until fully combined.
Gently fold in the whipped topping until no white streaks remain.
Refrigerate at least 30 minutes before spreading over sugar cookie bars.
Refrigerate any leftover cookie bars.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||6 g|