Sugar Cookie Bars with Whipped Eggnog Frosting
Thanksgiving is over, it's officially Eggnog time.
These bars are for all the eggnog lovers out there. Me being one of them.
A soft and chewy sugar cookie base lightly spiced with nutmeg and topped with a light and airy Whipped Eggnog Frosting. I usually top my Sugar Cookie Bars with a creamy Buttercream Frosting (like in these Candy Cane Kiss Sugar Cookie Bars), but I wanted to switch things up and use a whipped frosting instead.
They get better on days two and three. I love them at room temperature and I love them cold, right out of the fridge.
You can rest assured that you're serving your family and friends the best by using Eggland's Best (EB) eggs in your holiday desserts, because EB eggs are packed fresher and stay fresher than ordinary eggs.
By using EB eggs in your holiday desserts, you're sneaking in those necessary vitamins too. Compared to ordinary eggs, EB eggs contain more than double the omega-3s and four times the vitamin D. EB eggs also have ten times the vitamin E, which help you to fight off those sick days during the busy winter months.
If you're trying to get a head start on your new year's resolutions, you'll be happy to know that EB eggs are only 60 calories while ordinary eggs have 70 and they contain 25% less saturated fat.
To learn more about the important nutrients found in EB eggs, visit:
I was compensated for this post. The above Eggland's Best information, coupons and gift card have been provided by Eggland's Best. The giveaway prize will be shipped by Eggland's Best.
Sugar Cookie Bars with Whipped Eggnog Frosting
From: Jenn@eatcakefordinner
1/2 c. unsalted butter, room temperature
1 c. granulated sugar
1 tsp. vanilla extract
2 Eggland’s Best large eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
½ tsp. nutmeg
Whipped Eggnog Frosting:
3 Tbl. instant vanilla pudding mix
1/8 tsp. nutmeg
½ c. cold eggnog
2 ½ Tbl. powdered sugar
4 oz. frozen whipped topping, thawed
Preheat oven to 375 degrees. In a large mixing bowl, cream
together the butter and sugar using a hand mixer. Mix in the vanilla.
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.
For the 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.
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