These sugar cookie bars are a simple and quick way to make sugar cookies, without all the work of rolling the dough. The frosting is very sweet, so go easy (as I didn’t the first time I made it). You can save the rest of the frosting for cupcakes.
I am convinced that the headache that is still holding my head hostage is fueled by hormones. I say that because I had a burning desire to eat sugar– not any kind of sugar, mind you. Yesterday, I was craving white cake with frosting. Then, I remembered seeing recipes for Sugar Bar Cookies. Sounds easy enough!
I was so ready to make my own buttercream frosting, but I decided to try a recipe I saw that uses vegetable shortening.
NOTE: Since I posted this frosting, I now use 1/2 butter and 1/2 vegetable shortening.
The cookie dough came together in a matter of minutes, thanks to my Kitchen Aid Stand Mixer Workhorse.
Once the baked cookie had cooled, I made the frosting. It made a LOT!
I have an off-set spatula that was given to me as a gift , so I got a little carried away in frosting these– as in I think I went a little crazy with the frosting.
And I still had leftover frosting– that I will probably use to make homemade cupcakes… on another day. According to the recipe, the frosting stores for 8-12 weeks.
I will say this– I took one bite and my craving had been totally satisfied. The frosting was sweet– as in very, very sweet. It reminded me exactly of my childhood birthday cakes. Is that what the term “comfort food” really means?
The rest of the cookies are the sole property of my 6’4 adult son, who eats continuously and does not gain weight. As for me, I need to stay away from these. They are sinfully good, and would give any kid a case of hyper sugar syndrome.
The cookie was a little too thick, in my opinion– but I can only blame myself. Next time, I think I’d use a larger pan than a 9X13 and I’d press the dough too be much thinner.
Still, if you have kids and you want to make a special treat– brace yourself for the sugar shock. These are fast and easy to make.
Quick and Easy Homemade Sugar Cookie Bars with Homemade Vanilla Frosting
Ingredients
- 1 stick butter softened
- 1 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
BUTTERCREAM FROSTING:
- 3/4 cup solid white vegetable shortening
- 3/4 cup butter softened
- 2 teaspoons clear vanilla extract
- 1/3 cup plus 2 tablespoons warm water
- 1 2-pound bag confectioner’s sugar
Instructions
- Preheat to 375°F.
- Sift together the flour, salt and baking soda to combine, and set aside.
- Spray a 9 x 13 cookie sheet (with raised sides) with non-stick spray.
- Put the butter in the bowl of an electric mixer and turn on to cream the butter. Slowly add the sugar and mix until creamy, about two minutes. Add the eggs and mix to combine. Add vanilla. In three parts, add the flour mixture to the butter mixture and stir just to combine, scraping the bowl in between additions.
- Spread the dough in the 9 x 13 pan. Bake for 14 – 19 minutes, or until it is slightly golden around the edges.
- Leave in pan to cool, on a wire rack.
- When completely cool, spread with about 1 cup of frosting (recipe below), or to taste. Wait until frosting has set a bit before cutting, at least a half hour.
FROSTING:
- Add shortening and butter to the electric mixer bowl and turn on to cream it.
- Add 1/2 the sugar and mix on low to combine (you’ll certainly want your bowl’s dust lid/shield thing on at this point!).
- Add the warm water and mix to a paste.
- Once it is creamed, add the rest of the sugar. Mix. Add the extract. Mix to combine completely, scraping the sides of the bowl occasionally.
- Then, turn mixer to high and beat to about 8 minutes. Store in the refrigerator for up to 8 – 12 weeks (seriously!).
Notes
So sorry you still aren’t feeling better! I’m sure this helped – what a wonderful throwback to birthday parties.
Oh My Goodness you didn’t really make those…ROFL They look sooo yuumy and I know that your dear son will have eaten them all by tomorrow!!! I hope you are feeling better at least I hope the headache part is gone…those cookies look sinful!
-Feliica
I hate feeling lousy.
These may give you a toothache though! They look so sweet and good!
That last photo is fabulous! I've been a purist when it comes to using shortening too. But I've recently relented, if I have to use shortening, and I use an ORGANIC trans-fat free, non-GMO shortening (I know Spectrum makes one). I combine organic shortening with butter in my pie crusts now and it works well, with the flakiness & the butter flavor.
Lady, thanks for the tip on using shortening. I’ll see if Whole Foods has that product.
These were good weren’t they? MM yum. I usually only bake with butter too, but I had so much frosting left over from a Wilton cake class I’m taking at Michael’s Craft store that I decided to throw it on top. It does taste good, so my tongue tries to tell my brain to stop thinking about how much Crisco is in it, haha. I’m glad you enjoyed it!