Sugar Cookie Bars - Everyday Annie

I’ve never been one to think decorated sugar cookies were too complicated or time-consuming. None of the steps take all that long and anyway, they are fun to make! But for those that need a quick, low maintenance sugar cookie, look no further. These are even easier than drop cookies because you just press the dough into a pan, bake, frost, slice and serve. You get the taste of a sugar cookie without all the fuss. This makes a huge quantity of cookies (depending of course on what size you cut them). I did think they were a little lacking in flavor as written, but the recipe is a great base for adding whatever flavoring suits your taste. Next time I’ll definitely add lemon zest and vanilla bean and have indicated this below, but orange or almond extract would also be wonderful. Same goes for the frosting – this one is fine, but feel free to use your favorite. Whatever floats your boat!

Also, a quick announcement – the winner of the Chocomize giveaway is…….
Erica, who said her customized chocolate bar would include: “…dark chocolate with Oreos, peanut M&M’s, and…maybe those candy orange slices? Yum!”

Congratulations, Erica and thanks to everyone who entered! Don’t forget that even if you didn’t win, you can still receive 10% off your Chocomize purchase with the coupon code annieseats.

Yield about 4 dozen bars

Ingredients

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions

01
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
02
Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.
03
To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.

Source

adapted from The Repressed Pastry Chef