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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 1 cup eggnog - 1/2 cup finely chopped pecans or walnuts (optional) - Whipped cream for topping (optional) You can add chopped pecans or walnuts for extra flavor and crunch. Whipped cream also makes a great topping. If you do not have eggnog, you can use a mix of milk, cream, and spices. You can swap the nuts for chocolate chips if you prefer. Use a dairy-free butter and egg substitute for a vegan version. {{ingredient_image_2}} 1. Start by preheating your oven to 350°F (175°C). This helps the bars bake evenly. 2. Grab a 9x13 inch baking pan. Lightly grease it or line it with parchment paper. This ensures easy removal later. 3. In a medium bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Set this mixture aside. 1. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix on medium speed until light and fluffy, about 3 to 5 minutes. 2. Add 2 large eggs one at a time. Beat well after each addition. Then, mix in 2 teaspoons of pure vanilla extract. 3. Gradually add the dry mixture. Alternate with 1 cup of eggnog. Start and end with the flour mixture. Mix gently to avoid overmixing. 4. If you like, fold in 1/2 cup of finely chopped pecans or walnuts. This adds a nice crunch. 5. Pour the batter into the prepared pan. Spread it out evenly with a spatula. 1. Bake in your preheated oven for 25 to 30 minutes. Check if a toothpick comes out clean or with a few moist crumbs. 2. Let the cookie bars cool in the pan for at least 10 minutes. This makes cutting easier. 3. Once cool enough, cut into generous squares. For a festive touch, top each square with whipped cream before serving. 4. To impress guests, arrange the bars on a decorative platter. Dust lightly with powdered sugar or add a sprinkle of nutmeg for a special look. To get the best texture, use room temperature ingredients. This includes butter, eggs, and eggnog. They blend better, creating a smooth batter. When mixing, be careful not to overmix after adding dry ingredients. This helps keep your cookie bars soft and chewy. Adding chopped nuts gives a nice crunch and flavor boost. I like to use pecans or walnuts, but you can skip them if you prefer. One common mistake is not measuring ingredients correctly. Too much flour can make the bars dry. Always use a spoon to fluff up the flour before scooping it into your measuring cup. Another mistake is not letting the bars cool before cutting. They need time to set. If you cut them too soon, they may fall apart. For a fun and festive look, arrange the cookie bars on a pretty platter. You can dust them lightly with powdered sugar for a snowy effect. A sprinkle of nutmeg adds a touch of spice and color. For extra flair, place a cinnamon stick next to each bar. This not only looks nice, but it also adds aroma when served. Pro Tips Use Room Temperature Ingredients: Let your butter, eggs, and eggnog come to room temperature before mixing. This helps create a smoother batter and ensures even baking. Don't Overmix: When combining dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookie bars. Check for Doneness: For perfectly baked cookie bars, start checking for doneness a few minutes before the suggested baking time. A toothpick should come out clean or with a few moist crumbs. Experiment with Flavor: Feel free to customize your eggnog cookie bars by adding chocolate chips or swapping out nuts for dried fruits for a unique twist. {{image_4}} You can change the flavor of your eggnog cookie bars easily. Try using different spices, like ginger or cardamom, for a unique twist. Instead of eggnog, you can use chai tea or spiced milk. This gives a different taste while keeping the festive feel. You may also add a splash of rum extract for a more adult flavor. If you need to adjust for dietary needs, there are many options. To make these bars gluten-free, swap the all-purpose flour for a gluten-free blend. For a dairy-free version, use coconut oil or a dairy-free butter substitute. You can replace eggs with flax eggs or applesauce for a vegan option. Each switch can make these bars fit your needs without losing flavor. Seasonal add-ins can make your cookie bars even better. Try folding in dried cranberries or chopped apples for a fruity touch. You can also mix in mini chocolate chips or white chocolate for a sweet surprise. Top the bars with crushed candy canes around the holidays. These fun twists keep the flavors fresh and exciting all season long. To keep your eggnog cookie bars fresh, store them in an airtight container. This helps prevent them from drying out. I recommend placing parchment paper between layers to avoid sticking. You can store them at room temperature for up to three days. If you want to keep them longer, refrigerate them. They will stay fresh for about a week in the fridge. Freezing is a great option for longer storage. First, let the cookie bars cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. After wrapping, place the squares in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. When you’re ready to enjoy, just thaw them in the fridge overnight. If you want to enjoy your cookie bars warm, reheating is easy. Preheat your oven to 350°F (175°C). Place the cookie bars on a baking sheet. Heat them for about 5 to 10 minutes. You can also use the microwave. Just heat them for 10 to 15 seconds. Be careful not to overheat, or they may become dry. Serve them warm for a cozy treat! To cut eggnog cookie bars, wait until they cool. Use a sharp knife. Start at the center and cut straight down. This gives you clean, neat squares. If the bars are warm, they might crumble. For best results, chill them for a bit before cutting. Yes, you can use other types of milk. Whole milk, almond milk, or even soy milk work well. However, using eggnog adds a rich flavor and festive taste. If you skip the eggnog, you may want to add spices like nutmeg or cinnamon to keep the flavor strong. Eggnog cookie bars stay fresh for about 3-5 days. Store them in an airtight container at room temperature. For longer storage, you can freeze them. They can last up to three months in the freezer. Just make sure to wrap them tightly! We explored key ingredients, including optional items and smart substitutions. The step-by-step instructions covered prep, baking, and serving. I shared tips for perfect texture and flavor, plus common mistakes to watch out for. We discussed fun variations for flavor and dietary needs, along with storage and reheating methods. Use these insights to create tasty eggnog cookie bars. Enjoy your baking and share your joyful treats with friends and family!

Eggnog Cookie Bars

Deliciously festive cookie bars infused with the flavors of eggnog, nutmeg, and cinnamon, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup eggnog
  • 0.5 cup finely chopped pecans or walnuts (optional)
  • 1 serving whipped cream for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper for easy removal after baking.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt until well combined. Set this dry mixture aside for later use.
  • In a large mixing bowl, using an electric mixer on medium speed, cream the softened butter, packed brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, about 3-5 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, beating well after each addition until fully incorporated. Then mix in the pure vanilla extract until combined.
  • Gradually add the dry ingredients to the wet mixture in three parts, alternating with the eggnog. Start and finish with the flour mixture, mixing gently until just combined after each addition to avoid overmixing.
  • If desired, fold in the chopped pecans or walnuts gently for an added crunch and flavor.
  • Pour the cookie bar batter into the prepared baking pan and spread it out evenly with a spatula or the back of a spoon.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cookie bars cool in the pan on a wire rack for at least 10 minutes. Once cooled enough to handle, cut them into generous squares.
  • For an optional festive touch, top each square with a dollop of whipped cream just before serving.

Notes

For an attractive finish, lightly dust with powdered sugar and garnish with nutmeg or a cinnamon stick.
Keyword cookie bars, eggnog, holiday dessert