Sugar Cookie Bars

I've recently become a big fan of bar cookies. There's really no food I enjoy more than a good cookie, but I find that I rarely have the patience for pulling out the cookie sheets, scooping out the dough, cooling the cookies on racks, etc. But with a bar cookie, the steps are simple - mix the dough, press it into a pan, bake. Viola - cookies!

Sugar cookies are not typically my cookie of choice, but I had been looking into getting some decorated sugar cookies for Charlie and Lily's upcoming birthday party so they were on my mind. Then the other night I came across this recipe for Sugar Cookie Bars on Annie's blog and couldn't resist whipping them up.

First, let me say that this recipe makes a LOT of bars. I think I got almost 40 good-sized bars, so this recipe would be perfect for a summer barbecue or party. The bars came out tender and just slightly sweet. Annie suggested using vanilla bean and lemon zest in addition to the vanilla extract. I did not, since I had neither on hand (and I hate lemon) and I thought they were very good as they were - just like a normal sugar cookie. Instead of using the buttercream frosting that went along with this cookie recipe (I didn't have any powdered sugar), I cheated and used a can of Funfetti frosting from my pantry. The bars taste great this way, but I would like to try the frosting recipe next time, especially since I love buttercream. (And I'm including the buttercream recipe below in case you'd like to make it!)

These bars are tasty, simple and fun! I may become a sugar cookie convert after all.

Sugar Cookie Bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.