Amazing Frosted Sugar Cookie Bars
- 1/2 cup (115g) unsalted butter softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk1
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 cup (80g) rainbow sprinkles (not nonpareils)2
- 3/4 cup (170g) unsalted butter softened to room temperature
- 2 and 1/4 cups (270g) confectioners sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half3
- 1 teaspoon vanilla extract
- salt to taste
- food coloring for frosting (I used 1 drop red for this pink frosting)
- extra sprinkles for decorating on top
- Make the bars: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil making sure to leave enough overhang on the sides. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment cream the softened butter for about 1 minute on medium speed. Get it nice and smooth then add the sugar on medium speed until fluffy and light in color. Beat in egg egg yolk and vanilla. Scrape down the sides as needed.
- In a medium bowl whisk together the flour salt baking powder baking soda and cornstarch. With the mixer running on low speed slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
- Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that s normal.
- Make the frosting: If you don t want a super thick layer of frosting as pictured halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamy – about 2 minutes. Add confectioners sugar cream and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 – 1/4 teaspoon of salt. Beat in food coloring if using.
- Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
This article and recipe adapted from this site