Sugar Cookie Bars

July 6, 2010

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I made these last 4th of July and I chose to make them again this year, for our charity bake sale.  I completely forgot how deliciously good these are.  This is my perfect kind of cookie!  The batter is baked in an 11 x 17 sheet pan (feeds a huge crowd), it is not too sweet, crunchy on the outside and moist on the inside.  Top it with this perfect butter cream and wow! Unfortunately you can’t stop eating them.

This recipe has been circulating for some time.  I am just glad I found it and an add it to my list of favorite.  Not only is it my favorite, but everyone who tries them, it is their favorite as well.

Sugar Cookie Bars
yield: lots! 

ingredients:
Sugar cookie bar
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
2 tsp. vanilla extract
5 cups organic unbleached flour, sifted
1 tsp. salt
1/2 tsp. baking soda

Vanilla butter cream
1 cup ( 2 sticks) unsalted butter, room temperature
7-8 cups powdered sugar, sifted
3 oz. whole milk
2 tsp. vanilla extract

instructions:
for the sugar cookie bars:
• preheat oven to 375*.  butter a 12 1/2 x 17 1/2″ jelly roll pan.
• sift the flour, salt, and baking soda in a bowl.  set aside.
• cream butter in the bowl of an electric mixer.  add sugar and beat until creamy.  add eggs, one at a time.  add vanilla.  scrape down the sides of the bowl with a spatula.  gradually add the flour and mix until combined.
• spread the batter in the prepared pan.  using an off set spatula, spread the batter evenly in the pan.
• bake 15 minutes, rotating pan from back to front mid way through.
• cool completely on a wire rack.
• you can either frost the entire thing and then cut later or cut into 2″ or 3″ squares and frost individually

for the frosting:
• cream the butter in the bowl of an electric mixer.  add the vanilla and combine.  gradually add half the powdered sugar and beat on low speed. beat until smooth and creamy.  add half the milk.  add the additional sugar, 1 scoop at a time.  alternating with the milk.  create the frosting consistency that is right for you.  I like mine a little thicker, so I usually add less milk and all the powdered sugar.  frost immediately.

the left over frosting can be used for almost anything.  it is a very versatile frosting.  store left overs at room temperature.

{ 3 comments… read them below or add one }

1 Roxan July 6, 2010 at 4:50 pm

I have a potluck coming up and this looks like something I can easily make a huge batch of. Thanks!

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2 bambi July 7, 2010 at 12:33 am

Your blog is looking great. I’m telling you that within a year, great things will be coming your way. Your blog is looking great, your photos are warm and engaging and you have so many many talents. YOU ARE AMAZING. URBAN BAKER ROCKS!!!!!!!!!!

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3 Is Dis Normal or Dysfunctional? July 7, 2010 at 2:12 pm

OMG, do I need you! Glad to find you at MommyLite. I have three boys who kill for sugar. I’ll start practicing your recipes.

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