The Curvy Carrot

I have one thing to say to you about this particular recipe.  You have to make these sugar cookie bars.

No, they aren’t a lot of work.  Yes, they are fantastic.

I had been meaning to make these for such a long time-they have been bookmarked for ages.  But I always went for something chocolate or in cupcake form for treats instead of making these.  The upcoming Valentines Day gave me a great excuse to try this one out-and gave me an excuse to whip out those cute little heart sprinkles I have also had in my cupboard for months.

I did not sway at all from the original recipe here.  Sugar cookie dough is one thing that I refuse to play around with too much.  And the frosting?  I didn’t change that, either, and, you know what?  I’m glad I didn’t change that, either.  It’s amazing.  A regular, smooth and sweet buttercream.  I brought these into work, and they were a big hit.

As far as the cookie dough goes, I made mine a little thicker (I baked mine in a 9 x 9-inch brownie pan instead of the jelly roll pan), and I really avoided over baking it, in order to keep it soft and pliable.  I made my cookie dough about 3/4-inch thick, and this seemed to work out well.  *** Before making these, be sure to read the comments below.  A few people had issues with using a smaller pan.  Some seemed to find better luck with larger pans.

Will I be making these again?  Absolutely.  Maybe for the next holiday…Presidents’ Day, anyone?

Sugar Cookie Bars

Servings: about 18 bars

 

Ingredients

For the cookie bars:

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

For the frosting:

1 cup unsalted butter, at room temperature

1 teaspoon vanilla

Pinch sea salt

4 cups confectioners’ sugar

5 tablespoons milk

Food coloring, as desired

Sprinkles, for garnish, optional

Instructions

1. For the cookie bars: Preheat the oven to 375 degrees.

2. Line a rimmed 10 x 15-inch (or 9×9-inch brownie pan) with parchment paper; set aside.

3. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

4. Reduce the mixer speed to medium and add the eggs, one at a time, mixing well after each addition.

5. Add the vanilla.

6. In a separate bowl, whisk together the flour, salt, and baking soda, mixing well.

7. Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture.  Mix until thoroughly combined.

8. Using a rubber spatula, evenly spread the cookie dough onto the prepared baking sheet (or brownie pan).

9. Bake for about 15 minutes, or until a tester inserted into the center comes out clean.  (They should be light golden brown).

10.  Let cool completely.

11. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

12. Add the vanilla and salt, mixing well.

13. Reduce the mixer speed to low and carefully add the confectioners’ sugar, one cup at a time.

14. Add the milk and mix until smooth.

15. Add your desired amount of food color (if using) and mix until incorporated.

16. Frost and decorate as desired onto the cookie bars.

 

Source: Directly from Love and Olive Oil.