Ingredients: |
Ingredients: Cookie Bars:
1/2 cup (8 Tbsp) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup rainbow sprinkles (not nonpareils)*
Vanilla Frosting: (can halve this if you don’t want a super thick layer of frosting)
3/4 cup (12 Tbsp) unsalted butter, softened to room temperature
2 and 1/4 cups confectioners’ sugar
3 Tablespoons heavy cream or half-and-half
1 teaspoon pure vanilla extract
Pinch of salt
Optional: food coloring
|
Directions: |
Directions:1. Make the bars: Preheat oven to 350°F. Grease an 8-inch square pan or 9-inch square pan with cooking spray. Set aside.
2. In a large bowl cream the softened butter. Add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a silicone spatula (or by mixing on low speed).
4. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink—that’s normal.
5. Make the frosting: If you don’t want a super thick layer of frosting as pictured, halve the frosting recipe. Beat the butter on medium speed until creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Beat in food coloring, if using.
6. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
Recipe from: Sally’s Baking Addiction |
This recipe for Frosted Sugar Cookie Bars is from