These eggnog cookie bars are cozy, creamy, and full of holiday flavor. They’re soft, chewy, and taste like everything you love about eggnog—without being overpowering.
The frosting is smooth and spiced just right. I make these every December, and they never last more than a day in our house.
If you’re an eggnog lover (or just love seasonal treats), you’re going to want to make these.
Why I Love This Recipe
I made these bars for a cookie swap a few years ago, just trying something different. People couldn’t stop talking about them—and I didn’t bring a single one home. They’re like sugar cookies and eggnog had a baby.
- They’re super easy—no rolling dough or cookie cutters
- One bowl, one pan, less mess
- The frosting is rich but not too sweet
- Perfect texture: soft center with golden edges
- Tastes like the holidays in every bite
What You’ll Need
For the Cookie Bars:
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1/4 cup eggnog
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
For the Frosting:
- 1/4 cup unsalted butter, softened
- 2 tbsp eggnog
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1 1/4 cups powdered sugar
Pro Tips
- Don’t overbake—take them out when the edges just start to turn golden.
- Let the bars cool completely before frosting so it doesn’t melt off.
- Use freshly grated nutmeg on top of the frosting for that extra “wow.”
- The batter will be thick—don’t worry, that’s what gives them the soft texture.
- Store leftovers in the fridge for the best flavor and texture.
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- 8×8 baking pan
- Parchment paper
- Rubber spatula
- Whisk
- Offset spatula or butter knife for spreading frosting
Substitutions and Variations
- Swap eggnog for whole milk + 1/4 tsp rum extract if needed
- Add white chocolate chips to the batter for a richer bite
- Use cream cheese frosting instead for a tangy twist
- Add a pinch of cloves or allspice for deeper spice
Make Ahead Tips
- Bake the bars a day ahead and keep covered at room temp
- Make the frosting in advance and store in the fridge (just bring to room temp before spreading)
Cooking Time and Servings
- Prep Time: 15 minutes
- Bake Time: 20–22 minutes
- Total Time: ~40 minutes
- Servings: 12 squares
Instructions
Step 1: Mix Wet Ingredients
In a large bowl, whisk together 1/2 cup melted unsalted butter, 1 cup packed light brown sugar, 1 large egg, 1/4 cup eggnog, and 1 tsp vanilla extract until smooth.
Step 2: Add Dry Ingredients
Add 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, and 1 1/4 cups all-purpose flour to the bowl. Mix until fully combined. The batter will be thick.
Step 3: Press Into Pan and Bake
Line an 8×8 pan with parchment paper. Spread the dough evenly into the pan. Bake at 350°F (175°C) for 20–22 minutes, until edges are lightly golden. Let cool completely in the pan.
Step 4: Make the Frosting
In a bowl, beat together 1/4 cup softened unsalted butter, 2 tbsp eggnog, 1/2 tsp vanilla extract, 1/4 tsp ground nutmeg, and 1 1/4 cups powdered sugar until creamy and smooth.
Step 5: Frost and Slice
Spread the frosting evenly over the cooled cookie bars. Sprinkle a little extra ground nutmeg on top. Slice into 12 squares and serve.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days
- Best served slightly chilled or at room temp
- Freeze unfrosted bars for up to 2 months; thaw and frost later
Macros Information (per bar, approx.)
- Calories: 225
- Fat: 10g
- Carbs: 31g
- Protein: 2g
- Sugar: 21g
Why This Recipe Works (Quick Science)
Eggnog has both fat and sugar, which add moisture and richness to baked goods. The melted butter + brown sugar combo helps give the bars a chewy texture. Baking soda balances the acidity and helps with lift, while the spices bring that nostalgic warmth we all love in holiday baking.
Common Mistakes
- Overbaking: These bars go from soft to dry quickly—watch the edges closely.
- Frosting too early: If the bars are warm, the frosting will melt and slide.
- Too much flour: Always spoon and level flour—don’t scoop. That keeps the bars soft.
What to Serve With
- Hot spiced cider
- A glass of eggnog (of course!)
- Vanilla ice cream for an indulgent twist
- Strong black coffee or espresso
FAQ
Can I double the recipe?
Yes—just bake in a 9×13 pan and add a few extra minutes to the bake time.
Do I have to use eggnog?
Eggnog gives the best flavor, but you can sub in milk + rum extract if needed.
Can I make these gluten-free?
Yes—use a good 1:1 gluten-free flour blend. They come out slightly more crumbly, but still delicious.
Final Thoughts
These eggnog cookie bars are one of those treats that make you feel like the holidays really are the most wonderful time of the year. They’re simple, sweet, and packed with festive flavor. Give them a try and let me know what you think! Drop a comment below if you made them or have any questions—I’d love to hear how it went.
