Sugar Cookie Bars

Friday, November 6

Spring will not be here for a long, long time but now that most of the leaves have fallen to the ground and the trees are bare, I miss bright colours. Autumn is gorgeous but far too short and the long, stark months of Winter can be daunting. Although there is a part of me which loves to brood and enjoys the sweeping, wind blown, cold dark days that seem to start like clock work as soon as the holidays are over. It must have something to do with the teenage crush I had on Heathcliff. In any case, I wanted something bright and cheerful for a change.
These have been all over the Internet and I have wanted to make them for several months. I love soft sugar cookies that are slathered with buttercream frosting. Sometimes, depending on the flavour, I even prefer a higher frosting to cookie ratio. I think sugar cookies are another childhood comfort food. They can come in such cute shapes and sizes. It's hard to not cheer up when you eat a cookie that gets your fingers and the corners of your mouth messy with coloured frosting or sprinkles.
It was a brilliant idea to make a sugar cookie into a bar form. Of course you miss out on the fun shapes but the texture and softness make up for the lack of butterflies and kangaroos. It's quite easy to describe these. They taste like a larger version of a buttery sugar cookie with a spectacular frosting that you may want to use on layer cakes. The recipe is also very simple. You don't have to roll out any dough or keep running to the oven to take out batch after batch of cookies. So if you are having a lazy day but you want the classic flavour of a sugar cookie, this is the perfect recipe!
Sugar Cookie Bars
(recipe found on Beantown Baker)
* printer friendly Recipe *
Bar Ingredients:
  • 1 cup butter (2 sticks) at room temp.
  • 2 cups of sugar
  • 4 eggs
  • 2 tsp vanilla
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp. of baking soda

Frosting Ingredients:

  • 1/2 cup butter at room temp
  • 1/2 cup of shortening
  • 1 tsp vanilla (I used almond)
  • 1 tsp. of salt
  • 4 cups powdered sugar
  • 5 Tbsp milk
  • food colouring (optional)

Method:

Preheat the oven to 375F. Grease a 13x18 jelly roll sheet.

In a large bowl, whisk together the flour, salt, and baking soda. Set aside.

In another large bowl, beat the butter and sugar together until light and fluffy (2-3 minutes). Add the eggs on at a time, beating well after each addition. Add the vanilla (or almond) and beat to incorporate. Add the flour mixture and beat/mix until just combined. Be careful not to over mix.

Spread into the greased sheet, try to make it as even as possible. Bake for 10-15 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

Prepare the frosting: In a large bowl, beat the butter and shortening together until smooth. Add the salt and vanilla. Slowly add the powdered sugar in 1-cup increments. Add the milk and food colouring if using. Beat until it has a nice, spreadable consistency.

Spread over the cooled bars and decorate if desired.

Enjoy!

15 comments:

  1. A nice splash of bright color, awakening my taste buds, during our too-soon dark days. Sugar cookie bar is a good idea. Excellent point about their less fuss to bake. And frosted! Oh, yes. A worthy and delicious treat!

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  2. I love this idea - the bars look so cheery!

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  3. I have a thing about shortening.... I just can't bring myself to use it! In your opinion... could I make this recipe with only butter (i.e. replace the shortening with butter)? If so, do I use the same amount or a smaller/larger ratio?

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  4. Thanks Ladies. :)


    Katherine, I am not very comfortable with shortening either. The only reason I have it is for the occasional pie crust. But I wanted to give it a chance in this frosting since all the reviews were positive.

    You really can't taste that 'off' flavour of shortening in the frosting. It was a pleasant surprise. But if you are still against using it, I think you could use All butter. Since the shortening isn't incorporated into the bars or put through the oven, you can use the same amount called for in the recipe ( subbing butter in place of the 1/2 cup of shortening). If anything the frosting may be much richer and heavy. But I'm sure it would be delicious! I'm curious to hear how it turns out if you try it. :)

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  5. Yes, I would go with butter too. Not a fan of shortening for both flavor and health reasons.

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  6. I made these a couple weeks ago. My kids loved them. THey are so much fun to make!

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  7. These look fantastic, and I love the fun lavender color you made for the icing. My sister loves sugar cookies, and these bars look like they'll mail well. I think I'll send her a batch of these soon!

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  8. Yum! My 12 year old son would love these! Will try with all butter.

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  9. These are beyond adorable!!

    And thank you for commenting on my cat pictures. How neat that you have 4 cats of your own!!

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  10. I have made these bars before; they are very, very good. I, thankfully, have nothing against shortening (there are worse things in the world that we have consumed and don't even know about), so I may have to make this again. :D Thanks for reminding me about this yummy dessert!

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  11. These are so pretty--good for any time of year! I dig you frosting-to-cookie ratio! ;)

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  12. i made these and linked back to you- LOVE your blog!!

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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