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Sugar Cookie Bars with Vanilla Bean Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 44 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Deliciously soft and buttery sugar cookie bars topped with a smooth, creamy vanilla frosting. These classic dessert bars are perfect for gatherings and celebrations, offering the familiar flavors of traditional sugar cookies in an easy-to-serve bar form.

Ingredients

Cookie Base

  • 2 1/4 cups (319g) all-purpose flour (preferably unbleached), scoop and level to measure
  • 1 Tbsp (10g) cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 1/2 tsp vanilla bean paste

Frosting

  • 2 1/4 cups (270g) powdered sugar
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 2 – 3 Tbsp heavy cream
  • 1 tsp vanilla bean paste
  • Few drops food coloring (optional)
  • Sprinkles (optional)

Instructions

  1. Prepare Baking Pan: Preheat the oven to 350°F (175°C). Butter a 13×9-inch baking sheet to prevent sticking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using an electric stand mixer, cream together 1 cup of unsalted butter and 1 cup granulated sugar until well blended and fluffy. Scrape down the sides of the bowl.
  4. Add Eggs and Vanilla: Add the eggs one at a time, incorporating each fully before adding the next. Scrape down the bowl again, then blend in 1 1/2 teaspoons vanilla bean paste.
  5. Combine with Dry Ingredients: Add the flour mixture to the wet ingredients and mix just until combined, being careful not to overmix.
  6. Spread Dough: Spread the cookie dough evenly into the prepared baking dish. To ensure an even layer, press the dough down gently with greased hands or hands sprayed with non-stick cooking spray.
  7. Bake Cookie Base: Bake in the preheated oven for 14 to 16 minutes until the cookie bars are puffy and just baked through. Avoid overbaking since they will continue to cook slightly from residual heat once out of the oven.
  8. Cool: Transfer the baking pan to a wire rack and let the cookie bars cool completely, which takes about 90 minutes at room temperature or about 60 minutes if chilled in the refrigerator.
  9. Make Frosting: In a large mixing bowl, use an electric hand mixer to blend powdered sugar, 1/2 cup unsalted butter, 2 tablespoons heavy cream, 1 teaspoon vanilla bean paste, and a few drops of food coloring (if using) until the frosting is pale and fluffy.
  10. Adjust Frosting Consistency: If the frosting is too thick, thin it out by adding 1 more tablespoon of heavy cream and mix again.
  11. Frost Bars: Spread the frosting evenly over the cooled cookie bars.
  12. Add Finishing Touches: Immediately sprinkle with sprinkles if desired. Store the bars covered with plastic wrap or in an airtight container to maintain freshness.

Notes

  • Room temperature butter and eggs help achieve better creaming and texture.
  • Be careful not to overbake the cookie bars to keep them soft and tender.
  • If you want a colorful fun look, use food coloring and sprinkles in the frosting.
  • These bars can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 1 week.
  • Pressing the dough evenly with greased hands helps achieve a uniform thickness for even baking.

Find it online: https://dishmelt.com/sugar-cookie-bars-with-vanilla-bean-frosting-recipe/