In bar form, real buttery, delicious sugar cookies! Kids can make it, and it’s simple to make. Excellent for traveling, picnics, and bake sales. If desired, decorate with sprinkles, sanding sugars, etc.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 18 bars |
Ingredients
- 1 cup unsalted butter at room temperature
- 2 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups prepared frosting
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a 10×15-inch baking pan with parchment paper.
- Place butter and sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix on medium-high speed until butter and sugar are light and fluffy, 2 to 3 minutes.
- Beat eggs into butter mixture one at a time, letting each egg blend in before adding the next. Beat in vanilla extract. Whisk flour, salt, and baking soda together in a separate bowl. Gradually beat flour mixture into moist ingredients, blending each portion in before adding more. Spread dough into prepared pan.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in pan.
- Remove from pan and spread frosting over the top; cut into bars and serve.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 279 mg |
| Sugars | 53 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
A nice soft bar but rather bland. I will have to find a way to jazz it up.
Dry, no flavor. Will not try this again.
My family devoured these! Pressed into a cookie sheet and used parchment paper to line pan. I did not have to bake as long as recommended since they were not as thick. I am making them again this weekend, but I am going to make them thicker and use them for strawberry shortcakes
Very dry and tasteless, temp too high, baking time too long, won’t make again
Really enjoyed these but did make a couple of changes. The dough was extremely dry, I ended up adding two extra eggs to it. I’m sure I could have added some oil or extra butter with similar results. I also added a little almond flavor, not because the flavor of the dough was necessarily lacking but rather because I LOVE almond in sugar cookies and it turned out great!
Delic thus far. as i was cooking for 2, I halved the recipe. Turns out a bit thick if you use a slightly smaller pan. Toped with an apple pie type filling
Yum. Making this now. Inspired by the bakery @ my local grocery store today, where they were giving out samples of sugar cookie bar topped with cream cheese frosting, fresh apple and drizzled with caramel sauce. Made a few adjustments based on the reviews. Increased the flavorings by adding .5 tsp maple and butter flavors. Swapped 1/2 cup of sugar for dark brown. I used fresh whole wheat flour for 3 cups, and 2 cups AP flour. It smells amazing, has a fluffy texture, almost like a blonde brownie. Can’t wait to frost it and top it for dessert tonight.
I followed recipe exactly. Was very easy. Did not stick to pan. Cut nicely. I made a raspberry butter cream frosting that was delicious on these. 1/4 cup of seedless raspberry jam melted, 1 cup butter softened, mix well. Add confectioners sugar. About 2 cups. I did not measure. Just by feel. 1/2 tsp. raspberry extract, TBS milk. Mixed well. Spread on cookies before cutting into squared. Was a beautiful rich pink color. Perfect for Valentines day or Easter.
I noted that one reviewer felt these were bland. So, I decreased the White Sugar by 1/2 C and replaced it with Maple Sugar. I also replaced the Vanilla with Maple Syrup. I frosted with store bought frosting and dusted with a little more Maple sugar. De-Light-Full! You could probably also make the original recipe and replace the Vanialla with Peppermint Extract and dust with crushed Candy Canes. I’ll do this one again for sure!
Liked the flavor. I have now made these four different times. For this last batch that I made Saturday, I doubled the amount of vanilla. These are wonderful. I am glad I can give it five stars.
Tasted like short bread not a sugar cookie, has a very dry bland taste to it. Would not make again
This is a delicious, quick and easy recipe. I followed the clearly written directions using a 10″ x 15″ pan lined with parchment. I baked for 30 minutes. When cutting the cookies, I made 2″ x 2″ squares which resulted in 36 squares. This cut resulted in the cookies looking like cake squares and they are NOT cake squares but cookies. Next time I prepare, I will cut into 2″ x 4″ bars and should have a yield of 18 bars. The icing I used is the recipe for Buttercream Icing by Sharon Gerstman here on the AR site. Thank you Wicked Creations for your recipe and I am glad to see it has received kitchen approval by AR.
I made this recipe when it was still a Personal Recipe. ~ Simple and delicious bar cookie. I made mine in a jelly roll pan that I just sprayed with Pam®. I didn’t have any problems getting them to release from the pan. I took these to Girls Night Out and they were enjoyed by all and I was asked by several for the recipe. This recipe comes in handy when you need something quick. It makes a lot and goes far. Thanks for posting WickedCreations.