Sugar Cookie Bars

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9-inch square pan (or an 8-inch one) with parchment, leaving overhang on the sides.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch and salt.
3. Beat the butter and sugar on medium-high speed for about 3 minutes until light and fluffy. Scrape down the bowl, then beat in the egg, egg yolk, vanilla and almond extract if using. Scrape down again.
4. Add the dry ingredients and beat on low until mostly combined, then on medium-high until fully combined. Beat in the rainbow sprinkles.
5. Press the dough evenly into the prepared pan.
6. Bake for 25 to 26 minutes, until very lightly browned around the edges. The centre will look soft. Do not over-bake.
7. Let the bars cool completely in the pan on a rack. The centre will sink slightly.
8. For the frosting, beat the 170 g butter on medium speed for about 2 minutes until creamy. Add the confectioners' sugar, cream and vanilla, beat on low for 30 seconds, then on medium-high for 3 minutes. Scrape down the bowl.
9. Adjust the frosting: add more sugar if too thin or more cream if too thick. Beat in a pinch of salt if it tastes too sweet, and beat in the food colouring if using.
10. Lift the cooled bars out by the parchment overhang and place them on a board. Spread the frosting over the top and add extra sprinkles if desired.
11. Cut into squares with a very sharp knife, wiping the blade between cuts. Store airtight at room temperature for up to 2 days or refrigerated for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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