Sugar Cookie Bars

Yesterday was National Sugar Cookie Day.  I was afraid I was going to miss it.
Thanks goodness I didn't!  I made these sugar cookie bars at  9pm last night and was also able to eat, not one, but TWO before midnight!  Whew. (I did get up and walk this morning, so that evened out the calorie intake for 2 bars, right?)

This is a great sugar cookie bar to make. Easy. Moist. Tasty. Fun. 
The Handyman got up this morning and told me they looked like "circus cookies".

My pictures were taken in the dawn's early light.  Outside. So the light is strange.   And see that book lying there?  Wife 22 by  Melanie Gideon?  It's one of the best books ever!  It's like these cookies... an easy read, fun to read, tasty plot and moist--kind of thought provoking read (could bring a tear to your eye. maybe).  I want to recommend this book and these sugar cookie bars to everyone.  Except the book will be a better read for you if you've been married for 20 years.  In fact I think everyone who has been married over 20 years should read this book.
Now the sugar cookie bars, on the other hand, can be enjoyed by people of all ages.

My friends on the Internet have also made this cookie,  Brenda and Kate.
They both adapted this recipe a bit differently.  But both are yummmmm!!
I'll leave the description of the cookie up to them.  I'll just tell you that they are good.

Lofthouse Sugar Cookie Bars


Cookie Bars
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Frosting
1 cup unsalted butter, at room temperature
1 teaspoon vanilla
Pinch sea salt
4 cups confectioners’ sugar
5 tablespoons milk (I only needed 2)
Food coloring, as desired
Sprinkles, for garnish, optional

Preheat the oven to 375 degrees.
Line a rimmed 10 x 15-inch pan (or 9×13-inch pan) with parchment paper; set aside.

In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and add the eggs, one at a time, mixing well after each addition. Add the vanilla.

In a separate bowl, whisk together the flour, salt, and baking soda, mixing well.

Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.

Using a rubber spatula, evenly spread the cookie dough onto the prepared baking sheet (or brownie pan).

Bake for about 15 minutes, or until a tester inserted into the center comes out clean. (They should be light golden brown). NOTE: I had to bake mine a few minutes longer and if you're using a 9 x 13 pan they'll need a bit longer too.

Let cool completely.

To make the frosting, in the bowl of your standing mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes. Add the vanilla and salt, mixing well.
Reduce the mixer speed to low and carefully add the confectioners’ sugar, one cup at a time.
Add the milk gradually and mix until smooth. I only need 2 tablespoons of milk.
Add your desired amount of food color (if using) and mix until incorporated.
Frost and decorate as desired onto the cookie bars.

Makes one 10 x 15 (or 9 x 13) pan.


Behind the scenes!  Trying to get a pic with good light this early a.m!! Outside.
I finally gave up and had coffee, ate another bar and read my book.