I’ve been on a bit of sweet kick lately. I promise we are eating a lot more than brownie tarts, cookies, sorbet, and sugary bars. Sweet treats are just more fun to share! But I will be sharing some delicious savory recipes soon.
These bars are absolutely perfect for bringing to a potluck, Easter party, or family gathering. They’re easy to throw together and easy to transport. Jesse took half of these to work and he said his coworkers gobbled them up and raved about them. What’s not to love about a sugar cookie with frosting? For the frosting, I was going to make a traditional buttercream, but realized at the last minute I didn’t have any powdered sugar (doh!), so instead I went with my go-to fluffy vanilla frosting. You can use whatever frosting you like best.
The original recipe made a ton. I cut the recipe in half and used a 9×13 pan. I was able to get 32 bars and they were just the right thickness. The recipe below is exactly how I made it, if you have a larger party you can double the recipe and use a jelly roll or sheet pan.
1/2 cup (1 stick) butter, softened
1 cup sugar
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1/4 tsp baking soda
Frosting and sprinkles, for topping.
Preheat oven to 350 degrees F. Prepare a 9×13 pan by lining with parchment paper (leaving about an inch overhanging the long edges of the pan).
In the bowl of a standing mixer (or large mixing bowl, using a hand mixer) beat together the butter and sugar until light and fluffy. Add the eggs one at time, beating to incorporate. With the second egg, add the vanilla. Scrape down the sides of the bowl. Add the flour, salt, and baking soda. Start by mixing on low speed then increase the speed to medium until fully incorporated.
Drop large dollops of dough over the bottom of the pan then use your hands to evenly press into the bottom and fill the pan to the edges. Bake for 10-15 minutes or until the edges just start to turn golden brown and a toothpick comes out clean. Cool completely then frost and cover with sprinkles as desired. Cut into 32 bars (8×4). If you want to lift the bars out of the pan just grab the overhanging parchment paper and lift!
Adapted from Beantown Baker