HOW TO MAKE SUGAR COOKIE BARS WITH BUTTERCREAM FROSTING

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while margarine is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index, while granulated sugar is more affordable.

In a bowl, whisk together 1.5 cups of all-purpose flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of baking powder until incorporated and set aside.

In another bowl, cream together 1 cup of unsalted softened butter and 1/2 cup of granulated sugar until light and fluffy.

Crack in 1 egg and add 1/4 teaspoon of vanilla extract and 1/4 teaspoon of almond extract, mixing until combined.

Add the dry ingredients to the wet ingredients and whisk together, then switch to a rubber spatula to mix until you have a cookie dough.

Pour the cookie dough mixture into a greased 9x9 inch square baking pan lined with parchment paper, spreading it out evenly with a spatula and pressing it down with hands.

Bake in a preheated oven at 375°F (200°C) for 8 minutes or until golden brown.

In the meantime, prepare the frosting by gently beating 1/4 cup of softened unsalted butter until loose.

Gradually add in about 1 cup of confectioner sugar a little at a time, alternating with 2 tablespoons of milk or heavy cream until smooth.

Add 1/2 teaspoon of vanilla extract and continue to beat until well blended, then add food coloring to reach desired shade.

Spread the frosting on the cooled cookie bars using an offset spatula or a butter knife, adding sprinkles on top before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens