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.
Simplify the process! Make sugar cookie bars. Bake up the whole pan in under 25 minutes. Let it cool. Frost. Slice. EAT.
The cookies are like shortbread in texture, buttery and firm. The frosting layer is just the right thickness and sweetness.
Color the frosting however you wish; I like to use Americolor dyes. And sprinkles. Sprinkles make everything better, right?
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!
Modified from Lauren’s Latest.
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Sugar Cookie Bars
Save
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.
bars
1 cup (2 sticks) unsalted butter, 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 (1 stick) butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
2-4 Tablespoons milk or half & half
food dye
sprinkles, if desired
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!
