If you’ve been living in a world where sugar cookie bars are a reality, why oh why didn’t you tell me? If you’ve been living under a rock, like me, I’m about to set you free.
A few months ago Hannah had to take dessert to a track dinner. She wanted me to make sugar cookies, but I immediately said no as I had just recovered from making fifty Salt Lake Temple shaped cookies frosted with gold sugar on the tips of one of the spires. Too much work!
Then as I was browsing the Pinterest, I came across a few rave reviews for a sugar cookie bar that claimed to have all the deliciousness of regular sugar cookies with two thirds less work, so I decided to give it a try.
We’ve now made “THE BARS” three times. And believe me when I say this recipe is a winner!
All the benefits of rolled and cut sugar cookies, but so much less work. So tasty. And the frosting I’ve been using, which is from another sugar cookie bar recipe, is light, fluffy and creamy. I’ve gone pink with multicolored jimmies all three times I’ve made them because it makes me think of the big sugar cookies you can get at gas stations, but you could do whatever color you’d like.
Here’s the recipe
Sugar Cookie Bars (modified slightly from A Little Bit Crunchy, A Little Bit Rock n’ Roll)
1 cup unsalted butter, room temperature
2 cups sugar
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 375 degrees F. Cream the butter and sugar together until fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Meanwhile, mix the dry ingredients together in a separate bowl.
4. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.
5. Press into a greased 13 x 18 inch pan and bake at 375F for 15-18 minutes. (You can use another shaped pan that is similar in size, but a 9x13 will be too small.)
6. Cool and frost (see directions below).
Frosting (via Sally’s Baking Addiction)
3/4 C unsalted butter, softened
2 and 1/4 C confectioners sugar
3 Tbsp heavy cream
1 tsp vanilla extract
salt to taste
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 - 1/4 teaspoon of salt. Beat in food coloring, if using. Frost cooled bars. This frosting makes enough to cover the entire pan generously. Add sprinkles if desired.
Let me know if you make these. They are delish!