Did you know you can get that thick, soft sugar cookie taste with the ease of a bar cookie? Well if you did, I blame you for not letting me in on the secret. Sugar cookies are my favorite cookie (and that's really hard for this foodie to commit to a favorite). I made these a few weeks ago and can't wait to bake more for Valentine's Day. No chilling the dough, no rolling out, no multiple steps.
Bake these in a half-sheet jelly roll pan. A rimmed baking sheet that is approximately 12x18". It makes a large batch so you'll have plenty to share with all those whom you love...or need to bribe.
I included my favorite buttercream frosting recipe. Use this or your own favorite frosting (just not the store-bought kind or I'll have to track you down and we'll have a little talk).
Sugar Cookie Bars
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 tsp pure vanilla extract
5 cups flour
Dash salt
1/2 tsp baking soda
Preheat oven to 350 degrees. Lightly grease bottom of jelly roll pan.
Cream the butter and sugar together until light and fluffy. Stir in eggs and vanilla extract; mix well. Combine remaining dry ingredients and add to butter mixture. Stir until just combined. Dough will be sticky (you may add an additional 1/4 - 1/2 cup flour if needed). Pat into jelly roll pan. Bake 15-18 minutes until light golden brown and toothpick inserted near center comes out clean. Cool completely and frost. Cut into bars.
Buttercream Frosting
1 cup butter (no substitutes), softened
4 1/2 cups powdered sugar
1/4 cup whole milk
Dash salt
2 tsp pure vanilla extract
1/4 cup light corn syrup
For best results, use a stand mixer or a electric beater. Blend butter and powdered sugar together. Slowly stir in milk while mixer is on. Add salt and vanilla; mix until smooth. Add corn syrup and beat an additional 2-4 minutes until very light and fluffy. Tint with food coloring if desired. This size batch is the correct proportion to frost the sugar cookie bars.
2 comments:
Can't wait to try them. BTW your cookies you brought last night ROCKED- and I'm thrilled to have your buttercream recipe (I could have just licked all the cookies, I didn't but I could have it was THAT good).
I am so glad you are keeping your recipe blog alive in your regular blog. I'm making these to eat with my Valentine chocolates.
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