Sugar Cookie Bars

We had a bridal shower for a good friend last month and among all of the delicious food, these sugar cookie bars were the dessert of choice. I’m pretty sure I ate three of them in one sitting. Don’t judge.

I’ve seen the recipe for these in a few different places and all of them say the same thing: “If you want the taste of sugar cookies without having to go through the work and mess of rolling them out, then this is the perfect recipe for you!” I kind of thought they were exaggerating a little bit because let’s be real – we roll out sugar cookies because it’s fun and it’s an adventure, not because it’s a pain in the rear. Then I got making these and realized that all of those people were actually right. I was completely done in no time and I wasn’t a slave to the kitchen, having to roll, cut, frost, and repeat. It was the perfect dessert! (I found this recipe at Cooking Classy)

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:
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup half and half
  • 1 tsp. vanilla
  • Pinch of salt
  • Several drops of food coloring (optional)
Directions:
  1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9×13 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. Cut into squares and serve.  
I have to warn you – these are kind of addicting. Like, scary addicting. But, they honestly might just be worth the few extra pounds. Enjoy!
-Sarah
Linking up here.

Comments

  1. says

    I am never a fan of rolling anything out. Of all the things I can do in the kitchen, rolling out dough seems to be something I cannot seem to grasp well (not sure why – I blame it on equipment failure instead of user failure. So these would be perfect to try. Thanks for sharing the recipe!

  2. says

    Adding these to my recipe book right now. They look like they would be great in my kids’ lunchboxes and I could control the portion. Perfect little sweet treat!

  3. says

    Oh! These look delightful. Believe it or not, I have to attend a “Christmas in August” party on the weekend and I am going to make some of these, ice them and add some holly shaped sprinkle. Perfect for the “holiday ” theme. Thanks for sharing!!

  4. says

    These are so pretty looking and I love that you don’t have to be in the kitchen forever rolling out dough! One pan bar cookies are definitely the way to go!!!

  5. says

    So pretty! They look yummy too but i don’t think I have seen a prettier picture of cookie bars! And the title on the pic matches the frosting so well! :)

  6. says

    Oh my gawwwwwd! (in my best squeaky “valley girl” voice…lol) I absolutely love sugar cookies, but I have never mastered the rolling, cutting thing. I cannot wait to try these! Thanks for sharing!

  7. says

    These look so good and pretty!! I meant to share these on my Facebook page but totally forgot, curse you pregnancy brain that never goes away {even though my daughter is almost 18 months old}. I’m doing it now!

    • says

      Hi Cindy, I used salted butter for the cookies and unsalted for the frosting, but the next time I make them, I will use salted for both. Either way will work, but I recommend using the salted butter for both! Good luck! I’d love to know how it turns out!! :) P.S. Sorry it took so long. I responded through e-mail a couple hours ago, but didn’t know that you are labeled as a ‘no-reply commenter’. To eliminate something like this in the future, be sure to turn off the ‘no-reply commenter’ in your settings tab. Thank you Cindy! Have a fab night :)

  8. says

    These are sooo good. I need to put foil around the sides and edges next time, because they ended up a little hard and brown. SOOOOO good. I will make these for a party or a “Thank You” for letting my child come for a playdate!!

  9. says

    These are sooo good. I need to put foil around the sides and edges next time, because they ended up a little hard and brown. SOOOOO good. I will make these for a party or a “Thank You” for letting my child come for a playdate!!

  10. says

    Do you store these in a sealed container at room temp. or in the refrigerator? Or some other way? I’m making them tonight for a party tomorrow! Thanks!

    • says

      Hey Katie, I’m sorry I’m so late in replying!! :( If you are going to stack them, I would either put them in the refrigerator or I even actually froze some and they were just fine to eat, once I let them thaw out a bit! If not, then they are just fine to leave out. I hope this helps! Again, I’m sorry I’m so late! Let me know how they turn out for ya!! :)

  11. says

    Awesome. I am so excited to try these. For me, it’s not the rolling out and cutting that’s annoying (I’m like you–I love the adventure of making cute shapes), it’s the 2 hours of refrigerating the dough that’s frustrating! I don’t think that far ahead when it comes to treats! So, I love that these don’t require any refrigeration! What a fast way to make sugar cookies. Thanks :)

  12. says

    I plan to have my sister mke them for me :) That way I can’t eat too many & no work! Shouldn’t be hard to trick her into it…I’m just gonna send her the link right now :)

  13. says

    I made these this past weekend and they were delicious! I followed the recipie exactly. Everyone that tried them thought they were wonderful too. And so much easier than cutouts!!

  14. says

    My dough was also more like a crumble, but it pressed into the pan pretty easily, and the resulting cookie was fine. Just don’t overbake! I found 17 minutes to be more than enough baking time.

  15. says

    Hi! This looks tasty! Is the sour cream needed for consistency or taste? I’m asking because I want to make these right now but I don’t have sour cream on hand. Any substitutions? Thanks!

  16. says

    Wow, I made these last night when I was bored and they’re amazing. I didn’t have any half and half for the frosting so I used strawberry kefir. Pretty freakin good.

  17. says

    These were ridiculously good. I promise I ate more than the 3 you claim you ate. How is that few even possible? I am making them a few days later (today) already. They were a hit and already requested again. Thank you!

  18. says

    These were ridiculously good. I promise I ate more than the 3 you claim you ate. How is that few even possible? I am making them a few days later (today) already. They were a hit and already requested again. Thank you!

  19. says

    I just made these! They were pretty good but mine turned out pretty dry..any suggestions?? I’m new to baking so that could be it too ๐Ÿ˜‰
    Thanks for the recipe tho!

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