Why This Recipe Works: Sugar Cookie Bars

By Sally's Baking Recipes · 110 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 113 g softened butter and 150 g sugar on medium-high for about 3 minutes until light and fluffy. Scrape the bowl, then beat in the egg, egg yolk, vanilla and almond extract if using, scraping again.
4. Add the dry ingredients and beat on low until mostly combined, then on medium-high until fully combined. Stir in the 60 g rainbow sprinkles.
5. Press the thick, sticky dough evenly into the pan, as a thin layer.
6. Bake 25–26 minutes, until the edges are very lightly browned. The centre will look very 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 170 g softened butter on medium for about 2 minutes. Add 270 g icing sugar, 45 ml cream and 1 teaspoon vanilla, beat on low for 30 seconds, then on medium-high for 3 minutes, scraping as needed. Adjust with more icing sugar if too thin or more cream if too thick, add a pinch of salt if too sweet, and beat in food colouring if using.
9. Lift the cooled bars out using the parchment overhang and place on a board. Spread the frosting over, add extra sprinkles if you like, then cut into squares with a very sharp knife, wiping the blade between cuts. Store airtight at room temperature up to 2 days or refrigerated up to 5 days.

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

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