Sugar Cookie Bars

From the second I saw these bars pop up in my Google Reader, I knew I had to make them. I love the taste of sugar cookies, but sometimes it’s just not worth the time and effort. Don’t get me wrong, I really enjoyed doing the sugar cookie comparison last December. I also really enjoyed trying royal icing for the first time this St Patty’s Day. But, sometimes I want a sugar cookie without all the fuss.

This recipe is perfect for those times. It consists of a delicious sugar cookie based topped with a super sweet buttercream frosting. These bars could be made for any occasion and come together so quickly. It was also fun to bust out my large offset spatula. I’m so used to frosting with a piping bag, but I managed alright.

The next time I make these (and I have a feeling it will be soon), I will definitely cut them smaller. For some reason I had in my head that these needed to be cut into 30 bars. I was likely thinking of a different bar recipe, but I just cut them into 30 bars without thinking. Let me tell you, when you make a jelly roll worth of cookie bars, it makes 30 big bars. Of course the size of these bars didn’t have an impact on how quickly they disappeared. I took these to a weekly get-together and everyone loved them.

Sugar Cookie Bars – from The Repressed Pasty Chef
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Preheat oven to 375 degrees.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet (I lined my 11×17 jelly roll pan with parchment paper).

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting1/2 cup butter at room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (optional)

For frosting combine butter and shortening until smooth and creamy.

Add vanilla and salt.

Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Spread over cooled cookie (and add sprinkles), then cut into bars.

    Pin It

9 Responses to “Cranberry, Caramelized Onion, and Goat Cheese Dip”

  1. #
    1
    oneordinaryday — January 11, 2010 at 2:10 pm

    Bookmarked!! Sounds awesome!

  2. #
    2
    Colleen — January 11, 2010 at 4:15 pm

    That sounds yummy! I don’t like goat cheese, but bet it would be good with feta too.

  3. #
    3
    Julie — January 11, 2010 at 8:17 pm

    Sounds like a wonderful combo…except like Colleen, I’ve finally come to admit I don’t like goat cheese. Could use more cream cheese I suppose.

  4. #
    4
    nutmegnanny — January 12, 2010 at 12:27 am

    Goat cheese is my ultimate favorite! Can’t wait to try this delicious dip 🙂

  5. #
    5
    Colleen — January 12, 2010 at 10:35 pm

    This looks delicious! I can’t wait to make it! Although the cheddar cheese is throwing me off though – did it really match in flavor? Do you think something like asiago would work?

  6. #
    6
    Jen — January 13, 2010 at 12:35 am

    I agree Colleen, the cheddar does seem out of place. In all honesty, you couldn’t taste it. The goat cheese / cream cheese mixture and caramelized onions and cranberries are all pretty prominent flavors. I’m sure any shredded cheese would be fine.

  7. #
    7
    Colleen — February 13, 2010 at 1:53 pm

    Just posted this – delicious! It will be one of my standards from now on!

  8. #
    8
    Lisa Burnett — February 13, 2010 at 10:29 pm

    what do i do with the pecans if i choose to use them?

  9. #
    9
    Jen — February 13, 2010 at 10:32 pm

    Lisa – I’d mix them into the Cranberry mixture or layer them between the cheese and the cranberry layers.

Leave a Comment