Sugar Cookie Bars
I saw these on a blog I’ve baked from before. . . always enjoy Beantown Baker. These looked so appealing, and no rolling involved! I like sugar cookies, but somehow rolling them out, then rolling the scraps seems to never end. . . especially (and I hate to admit it) when your kids are “helping” you. Sometimes it’s fun, but I always seem to want to get out of it. These cookies seemed like the perfect solution. Yummy sugar cookies with frosting, cut into cute bars. You bake this in a jelly roll pan (they were thick, actually a half sheet might work even better. . . ) and it makes a lot of cookies. These would be perfect to make when you need to bring a ton of cookies somewhere. All the kids that ate them wanted more (well except for my buttercream hater – who hates buttercream? My daughter of course).
You just bake a huge square cookie, frost it, cut it into cute little squares and eat.
Sugar Cookie Bars – from The Repressed Pasty Chef via Beantown Baker
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 jelly roll pan with parchment paper). The dough is thick and this can be tricky. You want to spread it as best you can with a spatula or your hands and then spray the bottom of a flat measuring cup with cooking spray and press it flat.
Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
1/2 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.