Sometimes sugar cookies are too much work. These simple and soft sugar cookies bars are just like the traditional cookie, only quicker and made in a pan. They are anything but dry and dense.
I plant some petunias in the front landscaping every year, but the landscaping on the side of our house has never had anything other than a few day lilies and some barren patches of dirt. So this year, I decided I was going to make use of the space, which is the on the sunny side of our house, and plant a few vegetables. Maybe it’s the farm girl in me, but I feel more motivated to take care of plants when they are useful, rather than just ornamental.
Right now, I have some lettuce, radishes and peas growing and I’m about to transplant the tomatoes I started in the house. Hopefully, there will be a small harvest. Who knows, perhaps my baby will even get to eat something from my landscaping garden.
These soft sugar cookie bars one of those pretty desserts that get eaten first, especially by little kids who love sprinkles. And not only are they pretty, they’re also tasty, nothing dry or crumbly about them. And quick, they don’t require an hour of time to frost like individual cookies do.
Soft Sugar Cookie Bars
For the Sugar Cookie Bars
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 eggs room temperature
- 1½ tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the buttercream
- 1/2 cup butter softened
- 1 and 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 or 2 tablespoons cream or milk room temperature
- Food coloring and sprinkles if desired
- In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in the eggs, sour cream, and vanilla. Stir together the flour, baking powder and salt in a separate bowl. Add the dry ingredients to the wet and stir until combined.
- Preheat the oven to 350 F. Spread the dough into a greased 9 x 13 inch baking pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over bake or you will end up with dry bars. Let cool completely.
- Frost the bars when cool. To make the frosting, beat together the butter and powdered sugar until light and fluffy. Beat in the vanilla and salt. Beat in enough cream or milk to make a smooth spreadable consistency. Tint with food coloring if desired.
Adapted from Make Ahead Meals for Busy Moms.
Here are some of my other favorite bar recipes: