Sugar Cookie Bars

Sugar Cookie Bars

Quick and easy is the name of the game when it comes to summer-time baking. Or weeknight baking, for that matter.

With this recipe, the rolling, cutting, and icing of typical sugar cookies is simplified into a brownie-like pour and spread method resulting in a thicker, chewier, more heavily iced treat!

While I had intended on following the recipe, keeping it simple, and just cutting these into bars, I was too tempted by my festive star-shaped cookie cutter (Independence Day is less than a week away, after all). So, after the tray came out of the oven and cooled, I  tried it a few times.

Star Shaped Sugar Cookie Bars

The results: While the shapes came out with ease, it was harder to get the icing to look as nice or be as thick (had I iced them before using the cookie cutter I would have lost it in the depth, so that wasn’t an option!) and trust me, the thick icing is a must! Similar to the Lofthouse Cookies, the bar is less sweet so that the icing can make up for it (and it does…it soooo does).

Sugar Cookie Bars

Sometimes a recipe just doesn’t need any major modifications, ya know? There is one thing I’ll do differently the next go-round and that is to adjust the baking time.  15 minutes was what the recipe called for, and since I like a doughier texture I’m going to try and knock it down by a few minutes.

As far as baking pans go, I used a jellyroll pan, which was larger than what was suggested, still kept the bars to a reasonable thickness, and also made them go a little further in terms of quantity once cut.

Need some other ideas for your Fourth of July celebration? Here’s a few Pinterest finds that caught my eye:

Bobby Flay’s Sliders with Chipotle Mayo (

Red, White, and Blue S’mores (

Berry Spritzer (

Red, White, and Blue Trifle (

Ranch BLT Pasta Salad (

Red, White, and Blue Tart (

Sugar Cookie Bars
Source: The Curvy Carrot

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1 cup unsalted butter, at room temperature
1 teaspoon vanilla
Pinch of sea salt
4 cups confectioner’s sugar
5 tablespoons milk
Food coloring
Sprinkles or other cookie decoration

Preheat the oven to 375 degrees.
Line a rimmed jellyroll pan or brownie pan with parchment paper (I used foil) and set aside.

In the bowl of your electric mixer, cream the butter and sugar at a medium-high speed until light and fluffy (approximately 2 minutes)
Add the eggs one at a time, mixing at medium speed after each addition.
Add the vanilla.

In a separate, large bowl whisk together the flour, salt, and baking soda.
With the mixer at a low speed, slowly add the flour mixture to the butter mixture.
Mix until thoroughly combined.

Using a rubber spatula, spread the cookie dough onto the baking sheet as evenly as possible.
Bake for 12-15 minutes (depending on your desired texture/doneness) or until a toothpick comes out clean.
Let cool completely.

When ready to ice the bars, beat the butter until light and fluffy using your electric mixer.
Add the vanilla and mix well.
With the mixer at a low speed, carefully add in the confectioners’ sugar one cup at a time.
Add the milk and mix until smooth.

If using food color, add that to the icing now and mix until incorporated throughout.
Frost and decorate your cookies any way you desire!

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