Oh, what a week!!! Such a good freakin’ week!
Aside from the flat one of our cars has, things are rockin’!! Autumn is better from last week’s horribly, sucky, killer double ear infection. Price had a great time back in NY over the weekend doing Bachelor Party things for one of his friend’s. Autumn and I did some great shopping over the weekend. It’s a short work week with a holiday this upcoming weekend.
We are heading up to Maine for the holiday, and I can’t wait for it! I am so excited for this yearly summertime visit. We’ve never been for a visit at the Fourth of July so it’s going to be fun to experience it on the island. I already bought some snacks and goodies for us to bring up there for our visit. And I have recipes planned too. I might be bringing my Kitchenaid Stand Mixer with me…
Yep, I have no shame. It’s coming with me! I have donuts planned. yes!!!!!
And I wouldn’t mind if I got to make these Sugar Cookie Bars again.
That’s how your celebrate the country’s birthday… stuffing your face with sugar cookie bars.
I’ve blogged them about before, but I had to repost them as I love them so dang much. Making them again was a win for me, and sharing them again (I figure) is a win for you. Totally.
They are a soft, buttery, sugar bomb. Imagine sugar cookies, but softer. They stay soft and chewy, which is the best way for a cookie to be. I seriously don’t understand crisp cookies, which is why I l-o-v-e these so much.
Now I decorated them with red frosting and red, white, and blue sprinkles to jazz them up for the 4th, but you can make them all sorts of pretties for any holiday by what sprinkles you use. Duh! (Side note: I need these!!)
What are your 4th of July plans? You better say you are making these!!!!
Sugar Cookie Bars
Makes 24/32 bars
For the cookie bars:
- 5 Cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Cup room unsalted butter, room temperature
- 2 Cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
For the frosting:
- 2 sticks of room temperature unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioners’ sugar
- 3-5 tablespoons milk
- Food coloring gel
- Preheat the oven to 350 degrees F and line a large metal pan (9″x13″) with aluminum foil or parchment paper and grease.
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- Beat the butter and sugar until light and fluffy. Add the vanilla extract and the eggs, one at a time. Mix until fully incorporated, scraping down the sides as needed. Add the flour mixture a little at a time until just combined.
- Using your hands or a greased flat bottomed glass, press the cookie mixture into the baking pan. Bake for 20-25 minutes, until light golden brown and when a knife tip is inserted in the center it is clean upon removal. Gently lift out the cookie bars from the pan and cool completely on a wire rack.
- To make the frosting: Cream together the butter until smooth. Add the vanilla extract and salt to the mixture. Slowly add the confectioners’ sugar until the frosting is smooth. Add the gel food coloring until the desired color is reached. Add the milk in 1 tablespoon at a time to create a smooth texture.
- Evenly spread the frosting over the cool sugar cookie bars and add sprinkles. Cut into even sized bars.
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