Thick, soft and chewy sugar cookie bars, bursting with sprinkles and topped with a generous layer of buttercream.
Servings 20Bars
Author Tasia ~ twosugarbugs
Ingredients
Sugar Cookie Bars
½cupunsalted butterroom temperature
4ouncescream cheeseroom temperature
½cupgranulated sugar
¾cuppowdered sugar
1large eggroom temperature
1teaspoonpure vanilla extract
1teaspoonalmond extractyou can use all vanilla
2 ½cupsall purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
¾teaspoonsalt
¼cupsprinklesjimmies, optional
Frosting
½cupunsalted butterroom temperature
2 ½cupspowdered sugar
1teaspoonvanilla extract
1teaspoonalmond extractyou can use all vanilla
1tablespoonheavy cream or half and half
Instructions
To make the bars:
Preheat oven to 350°F.
Line 9x13 baking pan with parchment paper or aluminum foil, leaving a little extra overhang on the sides.
In a medium size bowl, whisk flour, baking soda, baking powder and salt. Set aside.
Using a stand mixer with a paddle attachment (or a hand held mixer), cream butter and cream cheese on medium speed for about 2 minutes, until nice and creamy. Add the granulated and powdered sugars and mix until pale and fluffy, approximately 3-5 minutes. Add the egg, vanilla and almond extracts and beat until well combined, scraping down the sides as needed.
With the mixer on low, add the flour mixture and blend until just combined. Fold in the sprinkles with a spatula, if using. Be sure to use the “jimmies” for your sprinkles as the nonpareil type can bleed and turn your batter an unappetizing color.
Press dough into prepared pan using a spatula or lightly moistened fingers. The dough will be thick and somewhat sticky.
Bake for 12-16 minutes or until edges are barely browned and they will look a little underdone. You do not want to over bake these bars or they will be more like a cake and less like a soft sugar cookie.
Allow to cool completely in the pan placed on a wire rack.
To make the frosting:
Using a stand mixer with the paddle attachment (or a hand held mixer) beat the butter on medium-high speed until smooth and creamy. Scrape down the sides of the bowl and add the powdered sugar, vanilla and almond extracts and heavy cream (or half and half). Mix on low speed until incorporated. Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping sides of the bowl as needed. Add a pinch of salt if the frosting is too sweet. You can also add food coloring, if desired.
Once cool, remove the bars from the pan using the parchment paper or aluminum foil and frost, adding additional sprinkles, if desired. Use a sharp knife to cut to your desired size. If you want nice, clean cuts, wipe your knife with a towel between cuts.