We love sugar cookies, but everyone knows that they’re a lot of work. So I (and most other people with a life) only make them on holidays and special occasions. Then one day, it occurred to me that there had to be a way to make the same delicious cookies using less time and energy. That’s how sugar cookie bars came into my life.
I use my favorite sugar cookie recipe with a few minor tweaks, and the results are near perfection.
Sugar cookie bars have all the delicious taste of the more high-maintenance original recipe, but with the benefit of being way more chill. Now I make sugar cookies even when it’s not a special occasion.
Easy Step-By-Step Instructions for Sugar Cookie Bars
Lightly grease (or line with parchment) a 13 X 9 inch pan, and
preheat oven to 350 degrees F.
In a small mixing bowl, whisk together 2 cups flour, 2/3 cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon sea salt. Set aside for a minute. In stand mixer, or another bowl, cream together 1/3 cup room temperature butter and 1/3 cup shortening. Beat in egg yolk, and then …… add 2 tablespoons cream or milk and
1 teaspoon vanilla. Beat another 2 minutes, scraping bowl frequently.
Add dry ingredients to wet, and mix just long enough to combine.Using the palm of your hand, press into prepared 13 X 9 inch pan.Make the top as flat and level as you can. Then bake at 350 degrees for 20-25 minutes. Watch carefully because you want it dry and fully baked, but you don’t want it to brown. It takes 22 minutes in my oven.Cool completely on a wire rack.I remove mine from the pan before frosting because then it’s easier to photograph, frost, and cut, but that’s totally NOT necessary.Make the frosting by combining \1½ cups powdered sugar, 3 tablespoons room temperature butter, 6 teaspoons half and half (at room temperature), ½ teaspoon vanilla, and Pinch of salt, and beating until light and fluffy. Add a few drops of food coloring, if desired, and beat until completely incorporated.Spread on the cookie bars, and …… top with sprinkles, if desired.Cut into squares (I did 24), and you could eat them right away because they’re delicious. But I immediately put them in an airtight container and refrigerate them for a few hours. This allows the frosting to set and slightly absorb into the cookie. I don’t know exactly why, but they’re much better after a few days in the fridge. Trust me on this because it’s worth the wait.Also, remove a desired number from the fridge about 30 minutes before eating for optimal texture. Then watch how quickly they disappear!YUM!
