Yet another short-cut recipe. This Sugar Cookie Bar recipe has been all over the world wide web and I clung to it because one; I love sugar cookies, two; I hate rolling, cutting, baking, and frosting them. Too much work. And then they break. Grrr. With this little recipe I am able to bang out about 5 dozen cookie bars all frosted beautifully in one fell swoop. I thought “tie-dying” them would look pretty cool for Easter and Spring-time.
To decorate cookies, reserve 2 cups frosting to remain white. Separate the other 3 cups into 1 cup individual portions and color each as desired. Spread the pan of cookies with 2 cups white frosting. Place the other 3 colors in their own pastry bag- no tip needed- or zip top bag with a small hole cut from a corner.
Sugar Cookie Bars- adapted from My Baking Addiciton
2 sticks unsalted butter
2 cups sugar
2 tsp vanilla
5 cups sifted flour
1 tsp salt
1/2 tsp baking soda
In a large mixing bowl cream butter, sugar, and vanilla until fluffy and smooth. Add eggs one at a time, mixing well between each addition. Sift dry ingredients together and add to sugar mixture in small amounts. Mix batter until all flour is incorporated. Press into a large greased jelly-roll pan, 11×17 inches. Bake in 375 degree oven for 12 minutes.
3 sticks unsalted butter, softened
2 tsp vanilla
6 cups powdered sugar
1 tsp kosher salt
3 T. light karo syrup
In a large mixing bowl, beat butter until fluffy. Add vanilla and salt then one cup powdered sugar at a time, scraping down sides until well blended. While mixer is running on medium-high speed add in karo and beat frosting until light and fluffy. Makes about 5 cups frosting.
Note- You will use all of this frosting. The cookies are very thick and need that thick layer of frosting. It is a great ratio, trust me.
He is Risen, He is Risen Indeed,
Have a Blessed Easter.