Bready or Not: Sugar Cookie Bars

Posted by on Apr 25, 2018 in Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not: Sugar Cookie Bars

Frosted sugar cookies are awesome, but let’s be honest–they are kind of a pain. Individual cookies that need to be frosted individually. It’s time-consuming and messy.

Bready or Not: Sugar Cookie Bars

Simplify the process! Make sugar cookie bars. Bake up the whole pan in under 25 minutes. Let it cool. Frost. Slice. EAT.

Bready or Not: Sugar Cookie Bars

The cookies are like shortbread in texture, buttery and firm. The frosting layer is just the right thickness and sweetness.

Bready or Not: Sugar Cookie Bars

Color the frosting however you wish; I like to use Americolor dyes. And sprinkles. Sprinkles make everything better, right?

Bready or Not: Sugar Cookie Bars

The end result is a basic and delicious frosted sugar cookie. They’re easy to pack for a party or potluck, too–stack them in a container with wax paper between the layers!

Bready or Not: Sugar Cookie Bars

Modified from Lauren’s Latest.

Bready or Not: Sugar Cookie Bars

If you need a lot of frosted sugar cookies in a hurry, this recipe is exactly what you need! Bake up the shortbread-like cookie layer, let it cool, then frost the entire pan before slicing them into bars.
Course: Appetizer, Snack
Keyword: bars
Author: Beth Cato

Ingredients

bars

  • 1 cup unsalted butter 2 sticks , softened
  • 1 cup white sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

frosting

  • 1/2 cup unsalted butter 1 stick, softened
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 - 4 Tablespoons milk or half & half
  • food dye
  • sprinkles if desired

Instructions

  • Preheat oven at 350-degrees. Line a 9x13 baking dish with aluminum foil and apply nonstick spray.
  • In a large bowl, beat together the butter and white sugar until fluffy. Add the egg and both extracts, then the dry ingredients. Mix until just combined.
  • Evenly compress the dough into the prepared pan. Bake for 20 to 25 minutes, until the edges are golden brown. Completely cool.
  • To make the frosting, beat together the butter, confectioners' sugar, vanilla, two tablespoons milk, and a few drops of food dye. Add more milk to reach a spreadable consistency. Lift the uncut cookie bar out by the foil, then spread frosting on top. Add sprinkles. Slice bars. Store in a sealed container, stacked between wax paper layers.
  • OM NOM NOM!