This "Frosted Sugar Cookie Bars" recipe is a classic, with a soft, chewy and delicious sugar cookie bar recipe that everyone will love. This frosted sugar cookie bars recipe is a great addition to craft fair tables, bake sales and holiday dessert tables.
Soon cookie plates are going to be going around, and you'll want to start preparing for the holiday season. Cookie recipes like this are one of the best parts of the holidays, so you want to be ready and have your cookie ideas planned ahead of time. Especially with all sorts of activities that involve baking like cookie exchanges, parties, holiday guests and having friends over. One of the most important ingredients you will want to have on hand is a good quality vanilla extract, it makes a world of difference in your cookie recipe. The sugar cookie bars are topped with a delicious buttercream icing.
This frosted sugar cookie bars recipe is super moist and chewy, that they almost melt right in your mouth. One of the things you'll love about a cookie bar is that when you get to the middle of the bar, there’s no edges and they are super soft all the way through. The nice thing about this cookie bars recipe is that it's nice and easy to make, no messy rolling up balls of dough, which is good when you have a lot of cookies to make and hand out to people at the party. Some of the ingredients you will need for the sugar cookie bars recipe include room temperature butter, sugar, eggs, McCormick vanilla extract, flour, cornstarch, baking soda and baking powder. For the vanilla icing recipe you will need butter, shortening, powdered sugar, vanilla extract and water or milk.
To start prepare a nine inch square pan with parchment paper in the bottom and sides, sticking above the edges of the pan, and preheat your oven to 350 degrees Fahrenheit. Cream the butter and sugar together until light and fluffy approximately three to four minutes. Mix in the eggs and McCormick vanilla extract and with the mixer set on low speed, add the flour, cornstarch, baking soda and baking powder. Next you will press cookie dough into an even layer in the pan. Bake for 19-21 minutes. The centre of the cookie will still look a little undercooked, but that's ok. Remove from oven and allow to cool completely in pan. Use parchment paper at edges of pan to lift bars out of pan.
The creator of this recipe site is Lindsay she started the blog in 2012 as a way to share her love of sweets and beautiful cakes. She had been baking and decorating cakes for friends and family for a couple of years after taking Wilton Cake Decorating classes at Michael's craft store. She had also been reading a lot of food and cake decorating blogs at the time, so as she tried to perfect her cake skills, she decided she wanted to start a blog of her own. Some of the recipes you will find on her site include spooky chocolate sticky rolls recipe, red wine chocolate cake recipe, cinnamon streusel pumpkin coffee cake recipe, pumpkin butterscotch chip cookie recipe, spiderweb chocolate tart recipe, no bake oatmeal cream pie cheesecake recipe, Kailua chocolate cupcakes with salted caramel recipe, apple cinnamon skillet blondie recipe, copycat Bojangles cinnamon biscuits recipe, caramel apple cupcakes recipe, apple cinnamon oatmeal cookie recipe, homemade caramel sauce recipe and lots more.
View more photos here: view photo gallery. Or find out more information from the link below.