Eggnog Cookie Dough Bars
Eggnog Cookie Dough Bars are easy no-bake desserts perfect for serving as a holiday treat or for including on your Christmas cookie platters!
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Makes: 16 large bars or 36 small bars
Ingredients
Gingersnap Crust
- 40 standard-size gingersnaps (about 2 cups crushed)
- 6 Tbsp unsalted butter, melted
Cookie Dough Middle
- ¾ cups (1 ½ sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 Tbsp sprinkles, plus more for topping
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Pinch ginger
- ¼ tsp salt
- 2 cups all-purpose flour
- 7 Tbsp eggnog
Buttercream Frosting
- 4 Tbsp unsalted butter, room temperature
- 1 cup confectioners' sugar
- 2 Tbsp eggnog
- ¼ tsp salt
Instructions
Gingersnap Crust
- Put gingersnaps in a food processor and blend until they turn into fine crumbs. Pour in melted butter and pulse a few times until well blended. If you don't have a food processor you can use a blender or can crush gingersnaps in a bag and then put them in a bowl and mix with melted butter.
- Line an 8×8 baking pan with foil and lightly coat with cooking spray. Pour gingersnap crumbs into baking pan and press down into even layer on bottom of pan.
- Place pan in freezer for 30 minutes while you prepare the cookie dough.
Eggnog Cookie Dough and Assembly
- In the bowl of a mixer or in a large bowl with a hand mixer (or spatula/wooden spoon), cream butter and sugar on medium speed until light and fluffy, 3-4 minutes. Mix in sprinkles.
- Add cinnamon, nutmeg, ginger, and salt and blend until combined.
- With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add eggnog in until dough comes together.
- Remove pan with gingersnap crust from freezer and press cookie dough into an even layer over crust.
- Spread buttercream frosting over the top of the cookie dough and smooth evenly with a spatula. Add additional sprinkles over the top.
- Place pan in fridge chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares. You can cut large squares and get about 16 or small squares and get about 36.
Buttercream Frosting
- In the bowl of an electric mixer or in a large bowl with a hand mixer or whisk, beat together butter and confectioners's sugar. Mix in eggnog and salt.
Notes
- To ensure flour is safe for eating (raw flour can cause foodborne illness), you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes.
- I recommend keeping these bars in the fridge in an airtight container.
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