Sugar Cookies Bars
User Reviews
5
6 reviews
Excellent
Sugar Cookies Bars
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The simplified version of single sugar cookies without all the extra work! They're super soft and fluffy (think cake-like), unbelievably, melt-in-your mouth tender and they have an irresistible sweet and buttery flavor.
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Ingredients
- 2 1/4 cups (319g) all-purpose flour (preferably unbleached), scoop and level to measure
- 1 Tbsp (10g) cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 2 large egg at room temperature
- 1 cup (226g) unsalted butter at room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Frosting
- 2 1/4 cups (270g) powdered sugar
- 1/2 cup (113g) unsalted butter at room temperature
- 2 - 3 Tbsp heavy cream
- 1 tsp vanilla extract
- Food Coloring and sprinkles (optional, few drops
Instructions
- For the cookie portion: Preheat oven to 350 degrees. Butter a 13 by 9-inch baking sheet.**
- In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt. Set aside.
- In the bowl of an electric stand mixer cream together 1 cup butter with 1 cup granulated sugar until blended. Scrape down mixing bowl.
- Mix in each egg, 1 at a time. Scrape down mixing bowl then blend in 1 1/2 tsp vanilla and 1/2 tsp almond extract.
- Add flour mixture and mix just until combined.
- Spread mixture into prepared baking dish. To help even it out I also like to press even with greased hands (sprayed with non-stick cooking spray).
- Bake in preheated oven until puffy and just baked through (be careful not to over-bake as they'll continue to cook slightly in hot pan once removed from the oven), about 14 - 16 minutes.
- Let cool completely on a wire rack, about 90 minutes (or about 60 minutes in the fridge).
- For the frosting: in a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract, and a few drops food coloring (if using) until pale and fluffy.
- If needed thin frosting with another 1 Tbsp cream.
- Spread frosting evenly over cooled cookie bars. Immediately finish with sprinkles if using.
- Keep bars covered with plastic wrap or store in an airtight container.
Notes
- For a longer shelf life bars can be refrigerated or frozen, bring to room temperature before serving.
- If needed (for this recipe) you can bring butter and eggs to room temperature with these shortcuts. Soften butter in the microwave in about 3 - 4 second intervals rotating to next side between each interval until just soft. To bring eggs to room temperature quickly place in a bowl, cover with warm water and let rest 5 minutes.
- **If you'd like to be able to lift bars out before cutting then butter baking dish, line with parchment paper and butter over each layer of parchment paper.
- For a longer shelf life bars can be refrigerated or frozen, bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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