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One of my all time favorite desserts is sugar cookies. Topped with spoonfuls of frosting, of course. I could eat frosting straight out of the bowl. Okay, let’s be honest…. I DO eat frosting straight from the bowl. ;) Mmm…
Okay back to sugar cookies. I believe there are two ingredients that make a good sugar cookie: sour cream and powdered sugar. Two things you would never think about… but trust me, those ingredients make all the difference. The sour cream keeps the dough moist and the powdered sugar makes the dough fluffy. These sugar cookie bars I’m sharing today turned out so good! Seriously! I had to give them away FAST, or else I would have devoured the whole pan. The nice thing about these sugar cookie bars is they are half the work and taste just as good. The frosting is also one of my favorites! Did I mention that part? ;) These really are perfect for any holiday treat.
Sugar cookie bars
Ingredients
- 2 1/2 cup baking flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup sugar
- 1/4 cup powdered sugar
- 1/2 cup salted butter softened
- 1/4 cup sour cream
- 1 tsp vanilla
- 1 egg white
- 1 egg
- Butter cream frosting:
- 1/2 cup unsalted butter -softened
- 3 cups powdered sugar
- 3 TB half and half
- 1/2 t vanilla
- 1/4 tsp orange extract
- Orange food coloring (optional)
Instructions
- Pre-heat oven to 350. Combine flour, salt and baking powder in a medium. sized bowl. Set aside.
- With a mixer combine butter, sugar and powder sugar until fluffy (about 3 minutes). Pour in vanilla,eggs and sour cream and mix until combined. Then pour dry ingredients in this bowl and mix until combined.
- Place mixture in a buttered 9x13 glass pan. Bake for 20 minutes or until lightly browned. Do not over cook.
- For frosting, combine ingredients in large bowl and beat with a mixer for 2 minutes, or until fluffy. :)
Enjoy!!
If you liked this recipe, check out these:
Aimee @ ShugarySweets
Mmmmm, I love frosting, so naturally these look delish to me!
Shanna Gilbert
I am so going to make these!
Katie {Sweet Rose Studio}
Jamielyn, you’re seriously making me gain back any weight I’ve lost recently… Great recipe!
Rhonda
These look fantastic… my MIL makes iced sugar cookies that are to die for and these remind me of them… yum!
Kristy
Quick question….I’m assuming that you combine steps all the ingredients from steps one and two,before pouring into pan, correct? Also, do you mix the frosting by hand or with a mixer? Thanks!
Jamielyn
Hi Kristy! Sorry, yes. Mix steps one and two and then for the frosting I used a mixer (mixed for about 2 minutes). Enjoy!
Alyssa McVey (Giveaway Overload)
Oh my goodness. I know what I’m doing tomorrow! These look so good. Sugar cookies are my weakness. In a bar? That’s just dangerous. Thanks!
Jess
Looks like Heaven!!
Capturing Joy with Kristen Duke Photography
I think I would like these bars better than cookies b/c I like SOFT sugar cookies, and they get crunchy around the edges…thanks!
Carey
I was wondering… do you have to use the orange extract? I’m not a fan of orange. Without the orange would they taste more like traditional sugar cookies? Also, do you frost them in the pan or after you cut them? Thanks! Carey
Jamielyn
No you don’t have to use it. You actually can’t taste the orange… but I just love the extra kick it gives. It taste great without it too. :)
Carey
Thanks for the response! I’ll have to try it if you don’t taste it too much, that is if I can find it at the store. I was also wondering, do you frost them in the pan? Or individually? Thx again! :)
Jill
These look delish, thanks for the recipe! Would this recipe work for rolling out the dough and making cut-outs?
Megan
These look delicious! I love baking cookies, but when the toddler is afoot, I hate opening and closing the oven that much to change batches. Bar cookies are the perfect answer, and I can’t wait to try these!
Kelli
WAYYYY easier than rolling and cookie-cutting and repeating the process again and again. Thanks for the time-saving recipe. Can’t wait to try it!
Melanie Köhler (Mel's Cake'n Party's)
Hello, I am a follower from Germany and don’t know what half and half is.
Jill
I just made these and they are delicious! Thank you so much for the recipe! I’m nursing and my baby can’t handle me eating chocolate (which makes me crave it so much), so these hit the spot.
craftyvron
These look and sound great but I’m from the UK and don’t know what ‘half and half’ is? Can anyone explain please?
Many thanks
Sabrina
Half and half is a dairy product, half milk/half cream.
Holly
I think you could single cream here in Englan
brand
Wow that was strange. I just wrote an incredibly long comment but after I clicked submit my comment didnt appear. Grrrr well Im not writing all that over again. Anyway, just wanted to say superb blog!
Christina
First, the cookies were awesome. With that said I’d like to leave a comment for novices such as myself. First time around I had baking flour and they turned out perfect for cut out cookies. Kept their shape extremely well. Second batch I used all purpose flour; big mistake. Not only did I accidentally have to double it but I couldn’t pinpoint why it kept sticking terribly to the parchment paper. Needless to say…LESSON LEARNED. Use baking flour. Great recipe. =°)
Jessica O.
What is baking flour, I mean, what makes it different from all purpose or cake flour?
Jamielyn
The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. All purpose flour works great too. :)