Sugar Cookie Bars
Sink your teeth into these thick, soft, chewy sugar cookie bars. They’re irresistibly decedent and taste just like the Crumbl sugar cookie. Plus, easily dairy free. You’re welcome.
What you'll need:
1 1/2 cups salted butter, softened (or plant butter)
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla extract
1 tsp almond extract
3 3/4 cups all-purpose flour
3 tsp baking powder
1 tsp salt
For the frosting:
3/4 cup salted butter, softened (or plant butter)
4 1/2 cups powdered sugar
2 tsp vanilla extract
up to 1/4 cup heavy cream or milk (or coconut milk)
food coloring (no artificial dyes)
How to make it:
Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with non stick spray and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until light in color and fluffy in texture.
Scrape the sides of the bowl and add in the eggs and vanilla extract.
Once mixed thoroughly, add in the flour and baking powder.
Pour out and spread evenly into the bottom of the prepared pan.
Bake for 19-23 minutes or until the cookies have puffed up, no longer look glossy in the center and the edges are just beginning to turn a golden color. The top will not turn golden, so don’t overbake. Check doneness with a toothpick to come out clean.
Allow the cookies to cool completely before frosting.
Once the cookies are cool, make the frosting by creaming the butter until smooth. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, mixing until it is well incorporated before adding in more. You can add in a splash of milk to help bring the frosting together as needed. Repeat until all of the powdered sugar has been added.
(Fun tip: remove half of the vanilla frosting and add color only the other half for a marble effect.)
Spread onto the cooled sugar cookie bars and top with sprinkles, if desired.
Cut and enjoy!
Store your cookie bars in an airtight container on the counter for up to 4 days.