Sugar Cookie Bars

Sugar Cookie Bars

Prep Time: 10 minutes

Cook Time: 17 minutes

Yield: 24 bars

Super thick and fluffy Frosted Sugar Cookie Bars topped with deliciously rich and creamy vanilla buttercream frosting.

Ingredients:

Sugar Cookie Bars

  • 2½ cups (320g) plain (all-purpose) flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup/1 stick (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 egg
  • 1½ tbsp sour cream
  • 1 tsp vanilla extract

Vanilla Frosting

  • ½ cup/1 stick (113g) butter, softened
  • 4 cups (500g) icing (confectioners’) sugar, sifted
  • ¼ cup single cream or half and half (see notes)
  • 2 tsp vanilla extract
  • pinch of salt
  • paste or gel food colouring (optional)

Directions:

Sugar Cookie Base

  1. To make the cookie base, preheat the oven to 190°C/375°F/Gas Mark 5, and grease a 9×13 inch baking pan. Set aside.
  2. Cream the butter and sugar together until light and fluffy - for around 3-5 minutes. The lighter, the fluffier the cookies.
  3. Stir in the egg, sour cream and vanilla and mix until blended. Then slowly add the flour, baking powder and salt stirring until well combined.
  4. Very gently (almost patting) press the dough to the greased baking pan and bake for 17-20 minutes or until a toothpick inserted comes out clean, and the edges are lightly golden.
  5. Allow to cool completely in the baking pan.

Vanilla Frosting

  1. To make the frosting, cream the butter, adding a little of the icing (confectioners’) sugar, in additions [to prevent sugar smog!] until all the sugar has been incorporated.
  2. Add the single cream (half and half), vanilla, salt, and mix throughly. If tinting, add a drop of gel/paste food colouring until desired shade is achieved.
  3. Spread the buttercream frosting evenly over the cooled sugar cookies and allow to set before cutting into bars.

Notes

For international users, half and half is an american milk/cream product which can be replicated by using half full fat milk and half double (heavy) cream. It's commonly known as single cream in the UK. It may also be known as light cream in other countries.
The recipe yield entirely depends on how big or small you cut your bars. If you’re anything like me, and make gigantic bars, you will obviously have a lower yield.

High Heels and Grills adaptation of Cooking Classy's recipe.