I’m practicing being southern, good southerners say things like “ya’ll” and “ma’am”, etc. If you’re really cool, you get to call this place “Nash” instead of “Nashville” but I haven’t earned that right yet. I’ll keep working on it. I’ll get to my question for ya’ll at the end of this post (see how I threw that in there?). Onto my latest favorite recipe…sugar cookie bars. I know….bars. Why didn’t I do this a hundred years ago? Why didn’t I invent this idea in the first place? Then everyone would know me as the genius who invented sugar cookie bars, the soft, melt in your mouth cookie without all the work of rolling and cookie cutting and icing a hundred million individual cookies. This is utopia for your taste buds. Get excited.
This recipe is a bit different from my grandma’s sugar cookies and the perfect rolled sugar cookies, but I haven’t done much comparing to see what’s really different. I’m assuming most sugar cookie recipes can simply be made into bars but I’m such a follower I did exactly as the recipe said. So you know how this starts right? Butter and sugar…beat it until it’s light and fluffy.
Add eggs, one at a time, beating in between each egg addition…
Add vanilla….you’re bored..I can tell…but I can’t make this recipe any sexier…it is what it is….
Then add all your dry ingredients. Good bakers sift it all first, lazy bakers dump it all in their stand mixer and catch another glimpse of the Grey’s Anatomy re-run on TV. Judge all you want, I have a lot of catching up to do.
Press the dough into a cookie sheet lined with parchment paper. Love that parchment paper, making cutting beautiful bars so much easier later on. Go ahead…try to spread it with the back of a spoon. It won’t work but do it anyway so you have a perfectly legit excuse to lick all the dough off the spoon…how else will that spoon get clean? When you’ve cleaned the spoon, finish spreading the dough by using your freshly washed finger tips to press the dough evenly throughout the cookie sheet. Then bake.
When you’re bars are done baking and completely cooled, make a big batch of frosting and spread that heavenly stuff all over. And don’t skimp….good sugar cookies are equal parts cookie and frosting.
Add some sprinkles….to dress it up a bit. Sprinkles are like the mascara of baking…. without them, everything just looks tired. Don’t leave home without them.
And finally…my big question for ya’ll (there it is again!). A Sweeter Thing has been approved into the WordAds program, which means you’ll be seeing an advertisement or two on the site. I have no control of which ads are on the site or their placement, so far they have been completely unrelated to anything food/sweets/baking. This is more of an experiment than anything else, and because this blog is nothing without its readers and followers, I want to hear from you. Do you find the ads distracting? Do they irritate you? How do you feel about them? I appreciate all your input. Thanks guys!
Sugar Cookie Bars
Recipe from loveandoliveoil.com
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup butter; at room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- 4 cups powdered sugar, sifted
- 5 tablespoons milk
- food coloring, if desired
- In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
- Add the dry ingredients and mix just until combined. Grease a large rimmed baking sheet or line with parchment paper. Gently and evenly spread out batter onto sheet.
- Bake at 375 degrees F for 15-20 minutes, until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.
- To prepare frosting, in a large bowl, beat butter until fluffy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreadable. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.