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Brown Butter Sugar Cookie Bars with Cinnamon Bourbon Buttercream
5 from 3 votes

Brown Butter Sugar Cookie Bars with Cinnamon Bourbon Buttercream

Bring something special to the table with this well-loved recipe.

Course: Dessert, Baked Goods, Others

Ingredients

For the Brown Butter Sugar Cookie Bars:
  • 13 tablespoons butter unsalted, melted until browned
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 egg large, at room temperature
  • 2 cups all-purpose flour 2 tablespoons
  • 1/2 teaspoon salt
For the Bourbon Buttercream:
  • 1 butter unsalted, 4 ounce stick, very soft
  • 1 powdered sugar 3/4 cups, may need more
  • 1 tablespoon bourbon
  • 1 tablespoon heavy cream
  • 1 teaspoon cinnamon
  • Pinch salt

Instructions

For the Brown Butter Sugar Cookie Bars:
    Cup of Yum
  1. Preheat oven to 325 degrees (F). Line a 9x13 inch baking pan with parchment, and lightly spray with cooking spray. Set aside.
  2. Place butter in a large, heavy bottomed pan over medium-low heat and melt. Once the bar has completely liquified, continue to cook it, stirring almost constantly, until it bubbles up and takes on a nutty aroma. Remove from heat at once.
  3. Add vanilla and sugars and mix well to combine. Add in eggs - quickly - and beat until they're fully incorporated in the batter.
  4. Add in the flour and salt and using a rubber spatula fold the flour into the batter until just combined - don't over mix!
  5. Pour your batter - it will be thick - into the prepared pan, and place it in the oven to bake for 22-25 minutes, or until the edges have set and the center doesn't wobble. Allow bars to cool in the pan for 5 minutes before lifting up the tabs of the parchment paper and transferring them to a cooling wrack to cool completely.
  6. In the meantime, make your bourbon buttercream!
  7. Place the softened butter in a large bowl OR the body of your stand mixer fitted with the paddle attachment. Beat on medium-speed until light and fluffy, then add your sugar - a little bit at a time. The mixture will look pasty and dry, but don't worry! Once you add your liquid it fluffs up!
  8. Add the bourbon, then the cream, cinnamon, and the finally the salt; beat on high for one minute. If the buttercream appears too soft, add a small bit more confectioners' sugar. If it appears too dry, add a small dash of cream (or bourbon). Once the buttercream has reached your desired texture and taste (I always add a dash more bourbon…), you may store it on the counter (as long as it's in a cool room) until needed. Or plop it in the fridge until needed, just be sure to give it a few minutes to come to room temperature before spreading.
  9. Spread buttercream over cooled cookie bars, cut into squares, and serve! I added gold sprinkles to the tops of mine, but I think the decorating options for these bars are endless!