Happy Monday, guys! How about that Super Bowl last night, eh? I’m not a huge NFL fan but given my locale, it’s a positive thing when the NY team wins. 🙂 Except for the Yankees. Never the Yankees. Anyway…
I bet you’ve about had it with salty snacks after last night’s pizza, naCHOs, etc., which is good because I’ve got lots of sugar coming your way to balance it all out. 🙂
You know sometimes when all you want is a frosted sugar cookie but the last thing you want to do is chill the dough, roll it out, cut the cookies into silly shapes and then frost them? Well I’ve got just the cure for that life-threatening dilemma, sugar cookie bars!
I actually made these indulgent little treats wayyy back on Christmas day (inspired by these), but didn’t share them here on the blog since I only took one picture of them with my iPhone to share on Twitter. Well, I was scanning through my phone the other day and they caught my eye. I remembered how good they were and decided what the heck… we don’t always need fancy cameras. Plus, the bright pink frosting makes ’em perfect for Valentines Day. 🙂
Back to the cookies. Of all the bad-but-good-but-bad-for-you treats I made over the holidays, it was these cookie bars that made my brother declare me an enabler… and his intention to start his own blog, Frostings and Fattiness. You guys would read that, right?
If you can’t already tell from the thick layer of fluffy buttercream on these bars, you may be bouncing off the walls after a few bites of one of these. Happy, wow-let’s-go-running bounces, of course… But! A few too many bites of these and you’ll be horizontal on your couch. But they sure are tasty!
[print_this]Sugar Cookie Bars
Soft sugar cookie bars with a thick layer of fluffy buttercream icing.
Makes 2 dozen bars
Prep time: 15 minutes
Cook time: 20 minutes
- 1/4 cup granulated sugar, sanding sugar, or sprinkles
- 1 unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
Heat the oven to 350 degrees F. Line a jelly roll pan with parchment paper.
In a large mixing bowl, beat the butter and sugar with an electric mixer on high speed until fluffy. Add the eggs and vanilla and beat until mixed. In the same bowl, add the baking powder and salt and beat until mixed. Add the flour, 1/2 cup at at time, and beat on medium speed until mixed well. Spread the cookie dough into the prepared pan.
Bake 17 to 20 minutes or until the cookie bars are golden brown and a toothpick inserted in center has just a few crumbs. Allow to cool completely before frosting (recipe below).
No-Butter Vanilla Buttercream Icing
- 1 cup vegetable shortening
- 4 cups powdered sugar
- 2 tablespoons vanilla extract
- 1 tablespoon butter flavor (I use Wilton)
- 1-2 tablespoons water
In a large mixing bowl, beat all of the ingredients with an electric mixer on high about 4 to 5 minutes, until light and fluffy. Add additional water, one tablespoon at a time, for a thinner icing. Store any leftover icing in an airtight container.[/print_this]