Sugar Cookie Bars
Recipes Cakes Desserts Kid-friendly
Description
These delicious cookie bars are easy to make. The frosting can be made in any color and can be decorated with sprinkles for any holiday or time of year.
Ingredients
Cookie Bars:
2 1/2 c. flour
1/2 t. salt
1/4 t. baking soda
1/4 t. cream of tartar
1/2 c. salted butter (1 stick) softened to room temperature
3 oz. vegetable oil
1/2 c. sugar
1/2 c. powdered sugar
1 T. water
2 eggs, at room temperature
1/2 t. vanilla
Frosting:
1/4 c. butter (1/2 stick), softened to room temperature
1/4 c. sour cream
1/8 t. salt
2 T. milk
2 c. powdered sugar
1/4 t. vanilla
a few drops of food coloring until desired color is reached
sprinkles of choice, optional
Directions
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Cookie Bars:
Preheat oven to 350 degrees F. Line a metal 8x8 or 9x9 inch baking pan with parchment paper.
In a bowl, use a metal whisk to mix together flour, salt, baking soda, and cream of tarter; set aside.
In the bowl with a mixer, cream together the butter and both sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla; beat the egg until combined.
Add the dry ingredients to the wet ingredients, a little at a time, mixing until combined, scraping down the sides of the bowl as needed.
Move the cookie dough to the prepared baking pan. Press the cookie mixture down into the pan.
Bake 12-15 minutes, depending on the oven. DO NOT over bake. They are a little under baked to keep them soft. Remove from the oven; let the bars cool completely in the pan.
Frosting:
Cream the butter, sour cream, and salt together. Add powdered sugar, a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach the desired consistency.
Add food coloring and vanilla; mix until combined. Use a rubber spatula to add big dollops of icing onto the cookie bars; spread out evenly.
Decorate with sprinkles, if desired.
Refrigerate.
Make sure that the icing is set (to the touch) before cutting. The bars are best served chilled. It's best to store the bars covered in the refrigerator.
Serve chilled.
9-12 servings.