These eggnog bars are a favorite holiday treat. They have a soft, buttery sugar cookie base and that festive eggnog flavor we love. Made with eggnog in the bars and the creamy frosting, this easy dessert is perfect for cookie trays, parties, or a busy holiday season.
Love that sweet holiday nog? You need to add this eggnog bundt cake and eggnog dip to your dessert plans.
This post and recipe were first published in November 2014. It was updated and republished in December 2025.
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Eggnog is one of those things you either love or hate, and I have always been firmly on team love. I first made these eggnog cookie bars in 2014. Because they are so good, I keep adding them to my holiday baking year after year.
For years, our boys would always finish the eggnog before I got to all my recipes. So, I learned to buy two cartons: one for them to drink and one for me to bake with.
As much as I love sugar cookies, there comes a point in December when rolling, cutting, and decorating is too much work. I used our extra eggnog to transform my unicorn sugar cookie bars into a one-pan holiday delight.
These cookie bars are soft, buttery, and have eggnog in the cookie base and the creamy frosting. Trust me, they are the perfect holiday dessert for parties. Even after all these years, they still get compliments every time I make them. And when my husband says a dessert is good, I know it's a keeper!
Why You'll Love Eggnog Cookie Bars
- Made in one pan. These cookies are baked and frosted in a 9x13 pan, so no rolling or cutting is necessary.
- Double eggnog flavor. Eggnog is used in the cookie crust and the frosting, so they are full of holiday cheer.
- Soft and buttery texture. These bars bake up soft and tender, so they taste just like a classic sugar cookie.
- Awesome holiday dessert. Frosted cookie bars are great for cookie trays, Christmas parties, or just because you have leftover eggnog in your fridge.
Main Ingredients
Here are the simple pantry ingredients you will need to make this eggnog bar recipe. Scroll down to the printable recipe card for the complete list of ingredients and instructions.
- Unsalted Butter: Set it out ahead of time so it's ready to cream in the sugar.
- Sugar: I like to use a combination of granulated and brown sugar in the dough to sweeten and add chewiness.
- Egg: Adds moisture and helps bind the ingredients.
- Eggnog: Use full-fat eggnog for the best flavor and texture. My favorite brand is Southern Comfort.
- All-purpose flour: For best results, fluff the flour, then spoon it into the measuring cup or use a kitchen scale for accuracy.
- Baking Powder: Just a little bit helps to lift the dough slightly as it bakes.
- Flavorings: Salt, nutmeg, and rum extract add to the holiday flavor of the nog.
- Eggnog Frosting
How To Make Eggnog Bars
Adding eggnog to the dough and frosting is a great way to infuse this dessert with extra holiday flavor.
- Make the cookie dough. Use a stand mixer to beat the butter and sugar until smooth and creamy! Add the nog and egg, and then mix again. Slowly mix the dry ingredients into the butter mixture.
- Bake and cool. Press the sugar cookie dough into an even layer in a greased 9x13 pan, then place it in a preheated oven. Once done, place the pan on a wire rack and let it cool to room temperature.
- Make eggnog frosting. Beat the butter, eggnog, and salt until creamy. Slowly beat in the powdered sugar until the mixture is light and fluffy.
- Decorate and serve. Spread the icing on the cooled bars. Add sprinkles to the top, if desired.
Storing and Freezing
Keep the frosted eggnog cookie bars in an airtight container on the counter for 4-5 days. The frosting helps to keep the dessert soft for days.
To freeze the cookie bars, wrap them in plastic wrap and foil, then store them in a freezer bag. Freeze for 1-2 months. Thaw overnight in the fridge and bring to room temperature before serving.
BruCrew Tips
- Line the bottom of the pan with foil or parchment to make it easy to remove the bars after baking.
- If you are using a hand mixer, the ingredients will take longer to come together. Keep mixing until you get a soft, pliable dough.
- Avoid overbaking to keep the bars soft.
- Let the cookies cool completely before frosting and cutting. Even the slightest heat will cause the frosting to melt onto the top of the bars.
- To make clean cuts, run a sharp knife under hot water, then dry it off before slicing. Wipe it clean between cuts, and reheat it under hot water every few slices.
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Recipe
Eggnog Cookie Bars Recipe
Two times the nog makes these eggnog cookie bars an excellent holiday treat for the eggnog lover in your life. Sugar cookie bars are so much easier to make than rolling out individual cookies.
Ingredients
For the Cookie Bars
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¼ cup eggnog
- 1 teaspoon rum extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ½ teaspoon nutmeg
For the Eggnog Frosting
- ½ cup unsalted butter, softened
- ½ teaspoon rum extract
- ¼ cup eggnog
- ¼ teaspoon table salt
- 3 ½ cups powdered sugar
- sprinkles
Instructions
- Preheat oven to 375°F. Spray a 9x13 pan with nonstick baking spray.
- Beat the butter and sugar until creamy. Add the egg, eggnog, and rum extract and beat again.
- Stir together the flour, baking powder, salt, and nutmeg. Slowly add it to the butter mixture until everything is mixed in.
- Press it into the prepared pan. Bake 14-15 minutes. Do not over-bake. Let cool.
- Beat the butter until creamy. Add the rum extract, eggnog, and salt, and beat again.
- Slowly add the powdered sugar until everything is creamy. Spread over the cooled bars. Top with sprinkles.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 33mgSodium: 103mgCarbohydrates: 70gFiber: 1gSugar: 46gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Sandy says
These are good!!! The dough seemed a little dry, wouldn't mix well, so I did add some eggnog. They are delicious, and pretty.
Kim says
Do these need to be refrigerated?
Jocelyn says
No, you can keep them in a tightly sealed container on the counter for 3-4 days.
Nancy says
These are so good. Easy recipe. My grandson's have been wanting something with egg nog. This passed the test and will be made again.
Sally says
Just found these! Would it work to use real rum instead of extract?
Jocelyn says
Hi, Sally. I have not tried using actual rum in these, but I think it would work just fine. I hope you enjoy the cookie bars!
MinG says
Just found these now - these look and sound amazing! I was looking for a different flavor to add to a cookie exchange and these look perfect. I am cooking them now for the first time. Did you bake yours in a metal baking pan or in a glass dish? Mine look a bit puffier than yours and I am thinking it might be that I used a glass dish! It has been my experience that they bake differently and for different times in glass versus metal! Thanks!!!
Jocelyn says
I hope you enjoy them. I actually bake all of mine in a glass baking dish as well. They might flatten some as they cool too!