Sugar cookie bars. Check Out Cinnamon And Sugar Cookies On eBay. Fill Your Cart With Color Today! Sugar cookie bars made easy and delicious with almond extract, vanilla extract, and butter, all topped off with a sweet, creamy frosting. Real rich, buttery sweet sugar cookie in bar form!! Easy to make and kids can make as well.
Great for bake sales, picnics, parties and traveling!
Decorate with sprinkles, sanding sugars, etc. if desired.
Add food coloring and the sprinkles of your choice for extra cheer, or just keep the decorating simple for frosted sugar cookie bars your family won't be able resist.
You can have Sugar cookie bars using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Sugar cookie bars
- Prepare 113 g of butter, melted.
- Prepare 3/4 cup of granulated sugar.
- Prepare 1 of egg.
- It's 1 of egg yolk.
- Prepare 2 teaspoon of vanilla extract.
- You need 1 1/2 cups of flour.
- You need 1 teaspoon of baking powder.
- Prepare 1/2 teaspoon of baking soda.
- Prepare 1 1/2 teaspoons of corn starch.
Topped with sprinkles and a thick layer of frosting this is the recipe everyone will ask for over and over. I think I could make sugar cookie bars for every occasion: birthdays, Christmas, Halloween, Valentine's Day…the options are endless.. How to Make the Best Sugar Cookie Bars. Whisk dry ingredients: In a medium mixing bowl whisk together flour, cornstarch, baking powder and salt.
Sugar cookie bars step by step
- Preheat the oven to 180 degrees Celsius..
- Mix together the butter, sugar, egg, and egg yolk. Add the vanilla extract and mix again..
- Then mix in the flour, baking powder, baking soda, and corn starch and mix it all together, then transfer to a baking pan lined with parchment paper and bake for 25 min..
- Enjoy!.
How to make sugar cookie bars: Cream the butter and sugar in a large mixing bowl. Beat in the eggs and extracts. Press the dough into a greased cookie sheet with sides. When your sugar cookie bars are cool, whip up the frosting. Sugar cookie bars are crazy customizable.