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Sugar Cookie Bars
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2 ¾ cups all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon fine salt
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1 cup (2 sticks) Unsalted Challenge Butter, softened
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¾ cup sugar
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1 large egg
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1 teaspoon vanilla extract
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¼ teaspoon almond extract
Spiced Buttercream Frosting
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1 ½ cups (3 sticks) Challenge Butter, cubed and softened
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6 cups powdered sugar, sifted
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 teaspoon vanilla extract
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1 teaspoon boiling water
Sugar Cookie Bars
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1
Lightly grease an 8-inch x 8-inch baking dish then line it with a parchment paper sling. Set aside.
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2
In a medium bowl, whisk together flour, baking soda and salt.
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3
In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
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4
Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.
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5
Press cookie dough evenly into prepared pan; chill at least 1 hour and up to overnight.
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6
When ready to bake, preheat oven to 350°F. Bake for 20-25 minutes, or until edges are just starting to turn golden brown but still soft (don’t overbake). Set aside to cool completely.
Spiced Buttercream Frosting
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1
Place butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed to soften, about 30 seconds.
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2
Add the powdered sugar, cinnamon, nutmeg and cloves. Attach splash guard and mix on low speed until it just comes together, about 3 minutes. Mixture will look very powdery at first. Scrape down bowl.
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3
Turn mixer on high, immediately add vanilla extract and hot water, and mix until just combined, about 20 seconds. Transfer to a piping bag and decorate as desired.
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4
Cut into squares and enjoy.