Saturday, December 7, 2013

You have to make something for Santa, right? Sugar Cookie Bars!

I have previously elaborated on the pillowy deliciousness of Lofthouse Sugar cookies.  If you have children or ever stop by the grocery bakery, you have seen these. They are super soft sugar cookies with a heap of frosting and sprinkles on top.  I have become quite good at turning my back on them but let's be honest. They are incredible.

Lofthouse guards the recipe as if the most treasured recipe on earth. Many recipes claim to come close and outside of the one my Mom recently sent me I have yet to test, the other 18 recipes I have tried do not even come close.

Until now.

Not only are these sugar cookie bars super light and scrumptious, you cut down on all the time involved in rolling, rolling, cutting, cutting, and rolling, rolling again. I have been baking all week for the bake sale at MiniMac's school this weekend and thought I would make these as well. In a word: YUM. From my kitchen to yours, enjoy every bite.



Sugar Cookie Bars:


Ingredients:
Cookies:

  • 2-1/2 cups bread flour (or all-purpose flour is fine)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 Tbsp. sour cream
  • 1 tsp. vanilla extract
Frosting:
  • 1/4 cup butter, softened 
  • 2 cups powdered sugar
  • 1/8 cup half and half (or milk and you can add a bit more if needed.)
  • 1 tsp. vanilla
  • Pinch of salt
  • Several drops of food coloring (optional)
  • You can also get creative here. I have used almond powder, white chocolate powder, lemon etc instead of vanilla. I have also used ginger and honey when making this frosting. 
Directions:
  1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
  4. Add egg and combine well.
  5. Add sour cream and vanilla and mix until completely blended.
  6. Slowly add the flour mixture and stir until well combined.
  7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
  8. Bake 17-20 minutes, or until edges become lightly golden.
  9. Set aside to cool completely.
  10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
  11. Stir in vanilla and salt, combine well.
  12. Add food coloring until desired color.*
  13. Frost your cooled cookie bars evenly.
  14. MiniMac wanted to add some sprinkles to our version.
  15. Cut into squares. 
  16. Try not to eat every single one yourself. PS: You might as well just cut the normal size square and eat it. We are not fooling anyone by cutting only small pieces but eating 20 of them          *I reserved some of the icing before coloring so I could do peppermint inspired swirls of goodness as shown above.

3 comments:

Jenn @ You know... that Blog? said...

This sounds like a fabulous recipe! Will try it next weekend when I do all my Christmas baking :) Thanks! Hope all is wonderful with you and yours - Merry Christmas!

Vapid Vixen said...

These look amazing and I'd eat an entire batch of them. Luckily for my ass, apathy wins the day and I won't be baking a damn thing.

the walking man said...

OK the recipe seems simple enough---but it looks like one cookie may need 100 units of insulin to convert all the carbs/sugars.