Fluffy Sugar Cookie Cake Bars
May 4, 2020 0:07:54 GMT -5
Post by PurplePuppy on May 4, 2020 0:07:54 GMT -5
Fluffy Sugar Cookie Cake Bars
Fluffy Sugar Cookie Cake Bars are a super easy dessert to make for a crowd with a light and fluffy frosting and loads of sprinkles
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Ingredients
For the Bars:
1 cup butter, softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 tsp almond extract
5 cups flour
1 tsp salt
3/4 tsp baking soda
For the Icing:
1 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
pinch of salt
4 to 4 1/2 cups powdered sugar
3 to 4 tbsp heavy cream
a touch of Rose Icing Color, pink
Sprinkles, if desired
Instructions
Preheat oven to 375 degrees F. Lightly coat a half sheet (13"x18") with non-stick baking spray and set aside.
For the Cookie Bars:
Cream the butter, sugar, vanilla extract and almond extract together in the bowl of your stand mixer, fitted with the paddle attachment. You can also use a hand mixer if needed. Gradually add in the eggs, one at a time and beat until mixed.
In a separate bowl sift together the flour, salt and baking soda. Slowly add the dry ingredients into the wet and mix until a dough forms. Transfer dough to the prepared baking sheet and press into an even layer. Bake for 12 to 15 minutes then let cool completely.
For the Icing:
Beat the butter, salt and extracts in the bowl of your stand mixer (or use a bowl and hand mixer), until light and fluffy. Add in the powdered sugar and turn on low speed until the powdered sugar has been incorporated, then increase speed to medium. Gradually add in the heavy cream until desired consistency is reached.
If using icing color, add just a touch (a little goes a long way), then mix into icing. Adjust amount if needed. Spread the icing over the cooled bars and decorate with sprinkles if desired. Keep bars covered (no need to refrigerate, but you can if you want). Enjoy!
link
Fluffy Sugar Cookie Cake Bars are a super easy dessert to make for a crowd with a light and fluffy frosting and loads of sprinkles
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Ingredients
For the Bars:
1 cup butter, softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 tsp almond extract
5 cups flour
1 tsp salt
3/4 tsp baking soda
For the Icing:
1 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
pinch of salt
4 to 4 1/2 cups powdered sugar
3 to 4 tbsp heavy cream
a touch of Rose Icing Color, pink
Sprinkles, if desired
Instructions
Preheat oven to 375 degrees F. Lightly coat a half sheet (13"x18") with non-stick baking spray and set aside.
For the Cookie Bars:
Cream the butter, sugar, vanilla extract and almond extract together in the bowl of your stand mixer, fitted with the paddle attachment. You can also use a hand mixer if needed. Gradually add in the eggs, one at a time and beat until mixed.
In a separate bowl sift together the flour, salt and baking soda. Slowly add the dry ingredients into the wet and mix until a dough forms. Transfer dough to the prepared baking sheet and press into an even layer. Bake for 12 to 15 minutes then let cool completely.
For the Icing:
Beat the butter, salt and extracts in the bowl of your stand mixer (or use a bowl and hand mixer), until light and fluffy. Add in the powdered sugar and turn on low speed until the powdered sugar has been incorporated, then increase speed to medium. Gradually add in the heavy cream until desired consistency is reached.
If using icing color, add just a touch (a little goes a long way), then mix into icing. Adjust amount if needed. Spread the icing over the cooled bars and decorate with sprinkles if desired. Keep bars covered (no need to refrigerate, but you can if you want). Enjoy!
link
