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
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.
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.