Sugar Cookie Bars – Moore or Less Cooking
These sugar cookie bars are a layer of soft, sweet and chewy vanilla breadcrumbs topped with buttercream frosting and decorated with sprinkles. These delicious bars taste the same as your favorite sugar cookie, but with a sweet and buttery frosting.More filling than a cookie and perfect for when you don't want to bake a cake, […]

These sugar cookie bars are a layer of soft, sweet and chewy vanilla breadcrumbs topped with buttercream frosting and decorated with sprinkles. These delicious bars taste the same as your favorite sugar cookie, but with a sweet and buttery frosting.

Sweet cookie bars

More filling than a cookie and perfect for when you don't want to bake a cake, these bars are perfect for all occasions. They are simple to manufacture and pose much less of a problem than cut cookies cook. There is no need to cool the cookie dough or roll it out - just press it into the baking dish. Don't be surprised when they quickly disappear from your kitchen counter - they are irresistible!

Sweet cookie bars

Tips for making the best sugar cookie bars

  • Do not over mix the cookie dough. You want to mix it until the ingredients are combined. Excessive mixing will make a tough dough and you don't want it! You want a soft and chewy cookie bar.
  • Bake the cookie bars a little. If you wait until the top is golden brown, you've gone too far. Keep in mind that the cookie bar dough will continue to cook in the pan after you remove it from the oven to cool. So go ahead and pull it off a bit before you think you should!
  • Let cookie dough bars cool completely in saucepan before adding frosting. The frosting is butter-based so you want everything to be fresh so you don't end up with melted frosting. It's just not a good look!
  • Don't skimp on the frosting. Granted, the frosting is what makes these bars dessert and not just big cookie squares. We're going for a thick layer of frosting on top, not thin frosting and barely there. Stack it. You will be glad you did!
  • Be creative with your glitter. Here I went for a festive look that would suit holidays like Christmas or July 4th. Choose glitter for any occasion. How about blue, white and silver snowflakes for a Disney's Frozen theme? Or pink and red for Valentine's Day? Or pastels in yellow, green and blue for Easter? The ideas are endless on how to make this job work for any occasion!
  • This frosting recipe is basic enough that the buttercream frosting can be tinted with food coloring if you wish, so have fun exploring your options.

Ingredients

Beat:

¾ cup unsalted butter, softened

1 cup granulated sugar

2 eggs, room temperature

1 teaspoon of vanilla extract or ½ teaspoon of almond or lemon extract

2 ½ cups all-purpose flour

1 teaspoon of salt

1 teaspoon of baking powder

Icing

½ softened butter

2 cups of powdered sugar

1 teaspoon of vanilla extract

Pinch of salt

2-3 tablespoons of milk

directions

  1. Line a 9 × 13 baking dish with parchment paper and lightly grease or butter the parchment paper. Put aside.
  2. Beat the butter and sugar together until light and fluffy, then beat the eggs one at a time, scraping the bowl between additions before adding the vanilla extract.
  3. In a smaller bowl, combine the flour, salt and baking powder.
  4. Add it to the sugar mixture and mix well.
  5. Scrape the dough into a 9 × 13 mold and turn out
  6. Bake at 350 ° C for 20 minutes or until the cookie is lightly golden. Remove from oven and let cool completely in the pan on a wire rack
  7. When you're ready to frost, put the soft butter in a bowl and mix it lightly to make it smooth.
  8. Then add the powdered sugar, it will look crumbly. Add the vanilla, a pinch of salt and a tablespoon of milk. Mix with the blender, add another tablespoon of milk and see what it looks like, if it's soft and spreadable you are done, if you need to add more milk to make it spreadable you can add the last tbsp.
  9. Frost the sugar cookie in the saucepan and sprinkle with the desired nuggets. Lift it out of the pan by the baking paper and cut it into 20 bars. They can also be cut smaller or larger.

Sweet cookie bars

Are they freezable?

Non-frosted bars are freezable. Just prep, cook and cool completely before wrapping them tightly in plastic wrap, then in foil. It will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before frosting.

Sweet cookie bars

How to store these sugar cookie bars

Store these bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

With half the work of traditional cookies, these sugar cookie bars are the ultimate way to enjoy that sweet cookie taste with a sweet buttercream frosting. Don't wait for a special occasion to make them. It's a wonderful and easy way to share a sweet treat with family and friends.

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Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks and desserts come together quickly! You will find a wide variety of easy but delicious recipes on its very popular website. Moore or less kitchen

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Sweet cookie bars

Yield: Makes 20 cookie bars

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

These sugar cookie bars are a layer of soft, sweet and chewy vanilla breadcrumbs topped with buttercream frosting and decorated with sprinkles. These delicious bars taste the same as your favorite sugar cookie, but with a sweet and buttery frosting.

Ingredients

  • Sweet cookie bars:
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract or ½ teaspoon of almond or lemon extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • Icing:
  • ½ softened butter
  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • 2-3 tablespoons of milk

Instructions

  1. Preheat the oven to 350
  2. Line a 9 × 13 baking dish with parchment paper
  3. Grease or lightly butter the parchment paper
  4. Beat butter and sugar together until light and fluffy
  5. Beat the eggs one by one, scraping the bowl between additions
  6. Then add the vanilla extract
  7. In a small bowl, combine the flour, salt and baking powder
  8. Add it to the sugar mixture and mix well
  9. Scrape the dough into a 9 × 13 mold and turn out
  10. Bake at 350 ° C for 20 minutes or until the cookie is lightly golden
  11. Remove from the oven and let cool completely in the pan on a wire rack
  12. When you are ready to frost, put the soft butter in a bowl and mix it lightly to make it smooth.
  13. Then add the powdered sugar, it will look crumbly
  14. Add the vanilla, a pinch of salt and a tablespoon of milk
  15. Mix with the blender, add another tablespoon of milk and see what it looks like, if it is soft and spreadable you are done, if you need to add more milk to make it spreadable you can add the last tbsp.
  16. Frost the sugar cookie in the pan and sprinkle with the desired nuggets
  17. Lift it out of the pan by the baking paper and cut it into 20 bars.
  18. They can also be cut smaller or larger.

Nutritional information

yield

20

Portion

1

Quantity per servingCalories 220Total fat 8 gSaturated fat 5gTrans fat 0gUnsaturated fats 3gCholesterol 38 mgSodium 155 mgCarbohydrates 34 gFiber 0gSugar 22gProtein 2g
Sweet cookie bars



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