Thursday, February 2, 2017

Sugar Cookie Bars

There is a deli a few doors down from the bakery I work at that I occasionally go to buy overpriced soup for lunch. Next to the cash register, they always have a container of cookies. You know the type- large, slightly under-baked sugar cookies covered with a fluffy pink icing. Most grocery stores sell similar cookies and I am pretty sure they are a vice for anyone who has ever tasted one. Every time I see these cookies, I have to repeat to myself "Hannah, you came here for soup, you came here for soup..."  

I saw these bars on Christina's page and knew I had to make them. They are fluffy grocery store cookies, in bar form. There isn't much more to say,  except maybe how cute are Rosemary's little hands???

P.S. These are a perfect treat for your Valentine.

Sugar Cookie Bars
makes an 8x8 pan

1/2 c butter, unsalted and room temperature
3/4 c granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 c AP flour
1/2 teaspoon baking powder
1/4 salt
1 batch sugar cookie frosting (recipe follows)
- - -
1. Pre-heat oven to 350F and line an 8 x 8 square pan with parchment and mist with baking spray
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy (this will take a few minutes)
3. Scrape down the bowl and add in the egg and vanilla; mix to incorporate
4. In a separate medium bowl, whisk together your flour, baking powder and salt
5. Add the dry ingredients to the stand mixer and mix on low until the dough comes together
6. Transfer the dough to your prepared 8 x 8 pan and use your fingers to press it into an even layer
7. Bake at 350F for 20-25 minutes (until the edges are turning golden brown and a toothpick inserted into the center comes out crumb-free)
8. Cool completely before frosting

Sugar Cookie Frosting 
6 Tablespoons butter, unsalted and room temperature
2 c powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
milk to thin as needed
a heavy pinch of salt
red food coloring (if desired)
sprinkles (for decorating)
- - -
1. Using the stand mixer fitted with the paddle attachment, cream the butter until smooth
2. Add the powdered sugar and mix on low (frosting will be thick)
3. Add the extracts, salt and milk to reach your desired consistency (I used 2 teaspoons of milk for a spreadable frosting)
4. Mix until smooth and fluffy
5. Tint with food coloring if desired (I used one drop of red liquid coloring)
6. Use to frost cooled cookie bars, top with sprinkles!

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