Eggnog Sugar Cookie Bars

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"Made with some of my favorite ingredients from Costco, these cookies bars are a holiday essential. They have all the things to love about traditional sugar cookies but without all the work. Here, sugar cookies dough is pressed into a sheet pan, baked until brown and then swooshed with a fluffy frosting that gets its holiday cheer from a splash of Kirkland Signature Eggnog Liqueur." 

For the sugar cookie bars: 

3/4 cup butter, at room temperature

1 cup organic cane sugar

1/4 cup light brown sugar

2 eggs

1/2 of a vanilla bean, scraped from the pod

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the eggnog frosting:

1/2 cup butter, at room temperature

4 ounces cream cheese, at room temperature

2 cups powdered sugar

2 ounces Kirkland Signature Eggnog Liqueur

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Preheat the oven to 350°F.

Using an electric hand mixer, cream together butter, sugar, and light brown sugar in a large mixing bowl. On a high speed, add in the eggs and vanilla bean and beat until light and fluffy.

 

Turn the speed to low and add in the flour 1/2 cup at a time. Once all the flour has been mixed in, add in the baking powder, baking soda, and salt. Scrape down the sides of the bowl with a rubber spatula and and give the dough one last good mix.

Scrape the dough into a nonstick 13x9 baking pan or a jelly roll pan. Using an offset spatula, spread the dough into a thin layer to completely cover bottom of the pan. Bake for 15 minutes, or until the dough has risen slightly and is golden brown on top.

Remove from oven and let cool. While the cookies are cooling, make the frosting.

Using a stand mixer, cream the butter and cream cheese in a large mixing bowl. On a low speed, little by little, add in the powdered sugar. Once all the sugar is incorporated, add in the Kirkland Signature Eggnog Liqueur, vanilla extract, and salt. Turn the mixer on high and whip the frosting for about 30 seconds, or until fluffy.

Spread the frosting over top of the cooled cookies. Grate fresh cinnamon and nutmeg over the top. Let the frosting set for an hour before slicing into squares. 

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