Sugar Cookie Bars

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.


 Here are some more great bar/brownie ideas to take to your next party!
Creamy Lemon Bars
Peanut Butter Marbled Brownies
Basic One-Bowl Blondies
Pumpkin Blondies

Roll-Out Sugar Cookies

Day Three of a Week of Christmas Treats, and today’s recipe has been a long time coming. I feel a little guilty that I haven’t yet shared this recipe. But better late than never!

I’ve been making this particular cookie recipe for 2 years now. The dough rolls out like a dream. The baked cookie holds it’s shape without sacrificing flavor or texture. And It’s the perfect canvas for both beautiful royal icing and tasty buttercream. It’s the same recipe I use when throwing a cookie decorating party and every year for Christmas. In fact, I’ll be tagging this recipe as a Baking Basic, because I think everyone needs a great sugar cookie recipe under their belt.


For decorating I used Sugarbelle’s royal icing recipe. I allowed the cookies to rest over night (I feel like decorating the same day leads to a funky royal icing texture/look) and then piped the outlines (with a pastry bag and small round tip) and let it dry for an hour or so. Once the outline was dry, I flooded the cookie with the desired color (using squeeze bottles). To make a the heart and swirl effects, while the flooded icing was still wet, I dropped small drops of a different color and then used a toothpick to drag through the dot. One day I’ll slow down and take pictures of my own process, but in the meantime there are lots of other super helpful tutorials.

To add to the fun I invited the girls I used to nanny over for cookie decorating fun. This was, I think, the third time I’ve decorated cookies with them, so by now they are pros.

Slice and Bake Almond Flavored Sugar Cookies

It’s day 5 of my week of Christmas cookies. My pants are fitting a bit tighter, but I’m still smiling. I love cookies. 🙂

These cookies are just fun and festive. You can let your imagination run wild as you make these cookies. Red and green swirls, white and green swirls with multi-colored sprinkles, plain white swirls with sprinkles in between… my mind is racing with the possibilities. Keep in mind you could also change the colors up for pretty much any holiday.

Another great thing about these cookies is that you can make a roll, keep it tightly wrapped in the freezer and pull it out if you have unexpected company and need a quick dessert. Another typically store-bought convenience item made from scratch. I love it!

On top of all of that, you can also use a variety of mix-ins. Deb, from Smitten Kitchen, has a list of different mix-ins you can try. I wanted to keep mine simple and festive, so I left out the mix-ins and went for a strong almond flavor.

Slice and Bake Almond Flavored Sugar Cookies

1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 tsp almond extract
1/2 tsp vanilla
2 cups all-purpose flour
Food coloring, as desired
Sprinkles, as desired

In the bowl of a standing mixer, beat butter until light and smooth. Add the sifted confectioners’ sugar and beat until smooth. Add the egg yolks, salt, and extracts and mix until combined. Add the flour and mix just until combined, be very careful to not over mix.

To make a 2 color swirl, divide the dough in 2 and color each half as desired. Shape each half of the dough into a ball, wrap in saran wrap and chill for 20-30 minutes. After chilling roll half of the dough, on top of a piece of parchment paper, to 1/8-1/4-inch thick. Roll the other half of the dough the same way. Carefully flip the dough you want on the inside of the swirl on top of the dough you want on the outside of the cookie (option to sprinkle the first layer with sprinkles before placing the second layer). Remove the top sheet of parchment paper. Roll the stacked dough into a log, using the bottom sheet of parchment paper to keep the log even. Once it’s shaped, you can roll the outside of the log in your choice of sprinkles. Wrap the log in saran wrap and place in the fridge for 2 hours or overnight. You can also double wrap it with aluminum foil and freeze it for up to a month.

While the dough is chilling, preheat the oven to 350 degrees.

Remove the log from the fridge and use a sharp knife to cut into 1/3-inch cookies. Place the cookies on a parchment paper lined cookie sheet. Bake for 12 to 14 minutes.

Slightly adapted from Smitten Kitchen, originally from Dorie Greenspan