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Bake until golden brown at the edges, 12 to 14 minutes. You can, and should, experiment with frosting colors and use sprinkles with abandon. Too much flour, and … Add the granulated sugar and beat until smooth, about 1 minute. And just the right amount of flour. Make the bars: In a medium bowl, whisk together the flour and salt. Best sugar cookie bar recipe that I’ve ever tried! Add flour mixture and beat on low speed just until combined. And it does the same thing to the sugar cookie bar base … Get recipes, tips and NYT special offers delivered straight to your inbox. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Get recipes, tips and NYT special offers delivered straight to your inbox. Lightly butter a 9-by-13-inch baking pan. The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. These Sugar Cookie Bars are a soft, sweet, and chewy vanilla crumb layer topped with a buttercream frosting and decorated with sprinkles. In a large bowl with an electric … When fully cooled, remove the bars from the pan using the overhanging parchment paper. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Beat the butter on medium speed until creamy, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Add more milk if needed to thin out the mixture. Sugar cookies are a holiday must, but sometimes I just don’t have the time or energy for rolling out the dough, cutting out the cookies and frosting each cookie individually. Add flour mixture and beat on low speed just until combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour. The bars should be quite moist, and almost slightly underbaked in the middle.) Sugar cookie bars bake in a cookie sheet so there is plenty serve a crowd. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months. Sugar Cookie Bars are thick, soft-baked and topped with the best cream cheese frosting! Change up the frosting color and sprinkles for any event or Holiday. Now, obviously I am using some Christmas-colored sprinkles. Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. CHRISTMAS SUGAR COOKIE BARS. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Sugar Cookie Bars Recipe I’m a sucker for a good sugar cookie. I’veView Recipe Opt out or, cup/225 grams unsalted butter (2 sticks), softened, 12 Stunning Cookies That Will Impress Everyone You Know. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. Let cool completely. Add lemon juice and vanilla to taste. Roll out dough 1/4-inch thick. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. This sugar cookie bar recipe that I am sharing today is literally half sugar cookie and half frosting. Food Stylist: Susan Spungen. They are decadent and delicious. Christmas Sugar Cookie Bars are thick, soft and absolutely amazing! Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. NYT Cooking is a subscription service of The New York Times. I do this with a few of my cookie recipes because that little extra yolk adds so much moisture, tenderness, and chew to the cookie. To make the cookie bars ultra chewy, I add an extra egg yolk. Cut into 20 bars and serve. Cue the sugar cookie bars! But, of course, you can switch these up with whatever colored sprinkles you love. Prop Stylist: Paige Hicks. David Malosh for The New York Times. Opt out or, cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan, (8-ounce/225-gram) package cream cheese, at room temperature, tablespoons/85 grams unsalted butter (3/4 stick), at room temperature, tablespoon milk or heavy cream, plus more as needed, teaspoon fresh lemon juice, plus more as needed, teaspoon vanilla extract, plus more as needed, A drop or two of gel food coloring (optional), Assorted sprinkles, for decorating (optional).

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