Easy Sugar Cookie Bars

These are tasty like sugar cookies, but easy like bar cookies (aka, limited frosting efforts required). I want to call something out for this recipe...they taste better after 24 hours. It is as if the flavors have to settle into each other. Really, make 'em a day early and just let 'em lay.

I adapted this recipe from Annie's Eats.

Easy Sugar Cookie Bars
Cookie Dough :
½ cup (1 sticks) unsalted butter, at room temperature
1 cups sugar
2 large eggs
2 tsp. vanilla extract
2 T. Lemon Juice
2½ cups all-purpose flour
½ tsp. salt
1/4 tsp. baking soda

 Frosting:
1/2 cup (1.5 sticks) unsalted butter, at room temperature
2 T.  Crisco
½ tsp. vanilla extract
1/4 tsp. salt (I always add a little more to taste at the end
2 cups confectioners’ sugar, sifted
2 T. almond milk for texture (or regular milk is fine too)
Food coloring (optional)

 
Directions:
1. Preheat the oven to 350˚ F.  
2. Grease a 8 x 12″ rimmed baking sheet
3. Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and smooth, about 2 minutes.
4. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
5. Blend in the vanilla, and lemon juice.
6. In a medium bowl, combine the flour, salt and baking soda.  Stir together with a fork to blend.
7. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
8.  Transfer the cookie dough to the prepared baking sheet and press into an even layer.
9. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting :
10. Place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth.
11. Blend in the vanilla, salt, and confectioners’ sugar until smooth.
12. Mix in the milk until desired consistency is reached.
13. Tint as desired with food coloring.
14. Spread over the cookie in the pan.

Eating  :)
15. Wait 24 hours!
16. Cut into bars and serve!



.