Fancy Sugar Cookie Bars Food

SUGAR COOKIE BARS

Steps:

• Preheat the oven to 350 degrees. Then line a 9×13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside. (The parchments paper is for easy removal.)
• Cream butter and sugar together (this just means stir together until it's light and fluffy). Next stir in egg, vanilla, and almond extract. Scrape the sides of the bowl and stir again.
• Then stir in the dry ingredients and mix until just incorporated. It won't look like a traditional dough at first, but if you grab a handful it should stick together and hold its shape.
• Spread the dough evenly into the prepared dish and press down. Bake 20-25 minutes or until the edges are golden brown! Remove from the oven and cool completely.
• Stir all frosting ingredients together until smooth and fluffy. Start by adding 3 tablespoons milk then add more until frosting is the desired consistency.
• Spread over cooled cookie bars and add sprinkles if desired. Cut and serve.

SUGAR COOKIE BARS

Steps:

• Heat oven to 350°. Spray a 9x13 baking pan with cooking spray or line with parchment paper. *I prefer to line with parchment paper because then I can lift the bars out, frost them, and cut them easier.
• In the bowl of a stand mixer, or use a mixing bowl and a handheld blender, add the butter, sugar, powdered sugar, and oil. Beat until creamy, combined, and lighter in color.
• Add water, egg, and vanilla extract. Mix until combined.
• Add flour, salt, baking powder, and baking soda. Mix on LOW speed (to avoid a flour puff) and increase speed as needed, just until dough is combined and no flour streaks remain. *The dough will look like it's crumbled, but that's ok, this dough is a different dough than traditional.
• Dump dough into the prepared pan and use your fingers/hands to spread it out evenly, while pressing down gently on the dough. Sprinkle 1 tablespoon of sugar over top.
• Cook for 11-13 minutes. The edges should be a very pale golden brown while the middle of the bars will still be very pale. *Obviously every oven cooks differently. I never cook mine for longer than 12 minutes. If yours need more time, then let it bake longer. Watch carefully because you don't want to overbake these.
• Let the sugar cookie bars cool completely in the pan.
• MAKE THE FROSTING: Beat together the butter, sour cream, powdered sugar, and almond extract until combined. Add in the cream, starting with 1 tablespoon, and add more if needed. You want the frosting to be thicker so it will stay on top the bars. It's ok if you don't use the full amount of heavy cream or milk listed in recipe. * If you use anything that's less fat than heavy cream you will need less of it. Start with a small amount and add as needed.

SUGAR COOKIE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with parchment paper.
• Place butter and sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix on medium-high speed until butter and sugar are light and fluffy, 2 to 3 minutes.
• Beat eggs into butter mixture one at a time, letting each egg blend in before adding the next. Beat in vanilla extract. Whisk flour, salt, and baking soda together in a separate bowl. Gradually beat flour mixture into moist ingredients, blending each portion in before adding more. Spread dough into prepared pan.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in pan.
• Remove from pan and spread frosting over the top; cut into bars and serve.

SUGAR COOKIE BARS MADE EASY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
• Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
• Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.