Skip the store-bought sugar cookies! Indulge in some moist and fluffy cookie bars fresh out of the oven.
Every year around Christmas, my mom makes a big batch of cookies to share with the whole family. Cousins come from out of town a little early just to get a taste and compare them to their own. A festive “dessert exchange” takes place, wherein each nuclear family low-key competes for the crown. This year, I’ll be sending my mom this recipe for sugar cookie bars, because they’re as delicious as traditional sugar cookies but even easier to make.
If there’s anything my mom loves to bake, it’s a big sheet of cookie bars. She’s made all different kinds, but this one might just top them all! Crafted with a classic vanilla cookie dough and silky buttercream frosting, these bars are an ideal way to satisfy the sweet tooth. They’re soft, sweet, and reminiscent of childhood parties.
Whether it’s a birthday, holiday, or just any old day, sugar cookie bars can please both kids and adults. Beautifully, you can cut the squares into any size you’d like, plus top them in your favorite fashion. Rainbow sprinkles? Check. Decadent frosting? Also check. We’re on a roll!
Check out this fun food coloring alternative!
As a frosting lover myself, I’ve tried plenty of unique and all-natural ways to color the sugary stuff without using petroleum-based dyes. One of my favorites is beet juice, which you can either buy at the store or make some of your own by boiling fresh beets in water for 15-20 minutes. Set aside the beets to use in a different recipe, and let the beet broth cool to room temperature. Then transfer it to a jar to use for coloring purposes. In this recipe, one to two tablespoons should suffice for creating a light pink frosting.
How do I store leftovers?
Let your sugar cookie bars cool completely, and then slice them into squares. Cover them with a cake dish cover or transfer them to an airtight container. At room temperature, they’ll last for up to 3 days. But you can also freeze them for 3-4 months. Flash-freeze them on a lined baking tray first for 1 hour, then double-wrap them in plastic and transfer them to a freezer-safe container or Ziploc bag. Let them thaw in the fridge overnight before digging in cold or at room temp.
Serving suggestions
Especially for the holidays, I like to serve sugar cookie bars with chilled glasses of Almond Milk. In the summer, I’ll go with a Healthy Milkshake, Banana Split Vegan Smoothie Bowl, Frozen Yogurt, or Cottage Cheese Ice Cream. Your inner child will go bananas for all these combos!
Sugar Cookie Bars Recipe
Ingredients
For The Cookie Bars:
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
For The Frosting:
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 1 tablespoon milk add more if needed
- 1 teaspoon vanilla extract
- Food dye optional
- Sprinkles optional, for topping
Instructions
-
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt.
-
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, and vanilla extract, and mix until well combined.
-
Gradually add the dry ingredients into the wet mixture and stir just until combined. Press the dough evenly into the prepared pan.
-
Bake in the preheated oven for about 20 minutes, or until the edges are lightly golden. Remove from the oven and let the cookie base cool completely on a wire rack.
-
For the frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, then mix in the milk and vanilla extract until smooth. Optionally, add a small amount of food dye if using, and mix to combine. Spread the frosting over the cooled cookie bars and top with sprinkles if desired. Cut into squares and serve.
Nutrition
The post Sugar Cookie Bars Recipe appeared first on Food Faith Fitness.
