Add to egg mixture and stir until just combined. SLOWLY pour in powdered sugar and beat until smooth. The edges of the bars should only be a very lightly golden brown color. Frost and top with whatever sprinkles you want. It won't look like traditional cookie dough. The mixture is going to get thick. I love this recipe because the cookies are soft and melt in your mouth delicious, the way a sugar cookie should taste. - Change up the frosting color and sprinkles for any occasion! Add comma separated list of ingredients to exclude from recipe. Hi. © A Bountiful Kitchen 2020. You don’t want the frosting to melt. Are these soft and chewy or cakey? Great for serving with a meal or just a quart of milk! Can add almond or lemon extract to the dough for extra flavor. get family favorite recipes sent right to your inbox! Sign up below and I’ll send it to you! Don’t put too much water in at once-you can’t take it out. Required fields are marked *. https://www.williams-sonoma.com/products/le-creuset-heritage-stoneware-rectangular-covered-casserole/?pkey=s%7Cle%20creuset%20casserole%7C17. Add baking soda, baking powder and flour and beat on low until combined -- dough will be soft, … Dump dough into the prepared pan and use your fingers/hands to spread it out evenly, while pressing down gently on the dough. All of the goodness of a traditional sugar cookie in one big sheet pan. The pan of cookies needs to cool for about 30-60 minutes, then frost and serve. My preference for these is frosting with buttercream or cream cheese buttercream. xo Have you ever had this problem? I have never had a problem with the frosting separating but I also never buy the light sour cream. In the bowl of a stand mixer, or use a bowl and handheld blender, beat together butter, canola oil, granulated sugar, and powdered sugar until it's creamy and lighter in color. If you are using a spreader spray it will a bit of cooking spray before spreading the dough. Add the vanilla and salt. Cream sugar and butter in the bowl of a stand mixer. Hello, I just baked these so I haven’t tasted them yet but I am sure they will be great. I just rechecked the recipe on the post to make sure I typed it out correct, and it is. The only problem? - Careful not to overbake these bars! I would like to make these for an Easter brunch. They are done when the edges are slightly golden and the toothpick comes out clean. Sprinkle 1 tablespoon of sugar over top. Sometimes you just want a smaller pan (and not a cookie sheet worth of bars) and today's recipe is just that. All the flavor of a regular sugar cookie, less than half the work. After pouring the dough into the pan, I use a piece of parchment paper to press it down to create a smooth and even surface. It's no secret around here that sugar cookies anything are a favorite. Color 1/3 of the frosting whatever color you want your heart. While the cookies are baking make the frosting by combining the butter, powdered sugar, and half and half until fluffy. Combine all the flour, baking powder, and salt in a separate bowl and set aside. If you have a stand mixer-fit with paddle beater. While the bars are cooling, it’s a good time to make your buttercream. Bake at 350°F for 20 minutes (until lightly browned) and then let cool. Required fields are marked *. Divide the frosting. Enter: the sugar cookie bar. Your email address will not be published. Jamielyn Nye is the creative director and founder of I Heart Naptime. If you want a sugar cookie bar that is really sweet try this one https://www.pinterest.com/pin/229754018462777386/ . I actually made it twice and it came the same both times. Combine the flour, salt and baking powder in a medium bowl. These do look amazing and super easy to make. Preheat oven to 375 degrees. on the site and they have been a long time favorite.

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