Sugar Cookie Bars

Categorized:

Tagged:

Sugar Cookies Bars

2 1/4 cups (319g) all-purpose flour (preferably unbleached), scoop and level to measure
1 Tbsp (10g) cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup (200g) granulated sugar
2 large eggs, at room temperature*
1 cup (226g) unsalted butter, at room temperature*
1 1/2 tsp vanilla extract
1/2 tsp almond extract

For the cookie portion: Preheat oven to 350 degrees. Butter a 13 by 9-inch baking sheet.**
In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt. Set aside.
In the bowl of an electric stand mixer cream together 1 cup butter with 1 cup granulated sugar until blended. Scrape down mixing bowl.
Mix in each egg, 1 at a time. Scrape down mixing bowl then blend in 1 1/2 tsp vanilla and 1/2 tsp almond extract.
Add flour mixture and mix just until combined.
Spread mixture into prepared baking dish. To help even it out I also like to press even with greased hands (sprayed with non-stick cooking spray).
Bake in preheated oven until puffy and just baked through (be careful not to over-bake as they’ll continue to cook slightly in hot pan once removed from the oven), about 14 - 16 minutes.
Let cool completely on a wire rack, about 90 minutes (or about 60 minutes in the fridge).
For the frosting: in a large mixing bowl using an electric hand mixer blend together powdered sugar, 1/2 cup butter, 2 Tbsp cream, and 1 tsp vanilla extract, and a few drops food coloring (if using) until pale and fluffy.
If needed thin frosting with another 1 Tbsp cream.
Spread frosting evenly over cooled cookie bars. Immediately finish with sprinkles if using.
Keep bars covered with plastic wrap or store in an airtight container.

If needed (for this recipe) you can bring butter and eggs to room temperature with these shortcuts. Soften butter in the microwave in about 3 - 4 second intervals rotating to next side between each interval until just soft. To bring eggs to room temperature quickly place in a bowl, cover with warm water and let rest 5 minutes.
**If you’d like to be able to lift bars out before cutting then butter baking dish, line with parchment paper and butter over each layer of parchment paper.
For a longer shelf life bars can be refrigerated or frozen, bring to room temperature before serving.