Name: Sugar Cookie Bars
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 32
Ingredients: Bars; 2 sticks unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs; 1 tablespoon pure vanilla extract; 5 cups all-purpose flour; ½ teaspoon kosher salt; ½ teaspoon baking soda; Frosting; 1 stick unsalted butter, room temperature; ½ cup vegetable shortening; 1 tablespoon pure vanilla extract; 4 heaping cups confectioners’ sugar; 2-4 tablespoons milk (I used 2 tablespoons skim); Rainbow sprinkles

Ingredients

Scale

Bars
2 sticks unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
5 cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
Frosting
1 stick unsalted butter, room temperature
½ cup vegetable shortening
1 tablespoon pure vanilla extract
4 heaping cups confectioners’ sugar
2–4 tablespoons milk (I used 2 tablespoons skim)
Rainbow sprinkles

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Instructions

Make the bars. Preheat oven to 375 degrees F. Butter a rimmed sheet pan or cookie sheet. Line it with parchment, then butter the parchment.
In a large bowl, mix the butter and sugar until light and fluffy. I did this with a wooden spurtle, but a hand or stand mixer would work too. Add eggs and mix to combine. Add vanilla and mix until fully incorporated. In a medium bowl, stir together flour, salt, and baking soda. Add to butter mixture and mix until a thick dough comes together.
Dump the dough into the prepared pan and spread it evenly using spoon and fingers. Bake for about 15 minutes, until lightly golden brown, quite firm to the touch, and a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
Make the frosting. In a large bowl, using a hand mixer, a stand mixer would also work, cream butter and shortening until light and fluffy. Add vanilla and confectioners’ sugar. Beat until mixture forms dry clumps. Add milk 1 tablespoon at a time, until a thick and creamy buttercream results. Spread frosting over cooled bars. Sprinkle sprinkles over top and gently press into the frosting. I love sprinkles and really think they add pizazz to the look and texture of the bars.
Using a sharp knife, cut into 32 squares, 4 bars on the short side, 8 on the long side. May be stored at room temperature for up to 3 days or in the freezer for up to 4 months, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature for several hours.

Notes

Recipe adapted from A Little Bit Crunchy

Prep Time: 20 mins
Cook Time: 15 mins