One of my very favorite desserts in the entire world are Sugar Cookies. I love to freeze them and then let them sit on the counter till the are barely defrosted and then eat them. It’s kind of strange, but I just love how chewy they are and how firm the frosting is. One of the best things about freezing them is that they won’t go all dry and crumbly in a few days. They will last as long as your will power, which for me isn’t too long anyways.
One of the great things about making these delicious cookies into a bar is that it saves a ton of time, which means you are enjoying these babies that much faster. Another great thing about these bars is that you can change out the sprinkles to fit any occasion. I split the recipe and added some Thanksgiving themed sprinkles to half the dough and made these cute Fall bars. I am NOT a fan of pumpkin anything so you can bet I’ll be whipping up a batch of these guys on Thanksgiving.
Who knew brown, orange, green and yellow could look so yummy!?
- Cookie Dough
- ½ cup room temp unsalted butter
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 and ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 and ½ teaspoons cornstarch
- ½ cup rainbow sprinkles (change out colors for different holidays)
- ½ cup room temperature butter
- ¾ cup sour cream
- 2lb Package of Powdered Sugar
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- Food Coloring
- Preheat oven to 350 degrees and line a square baking pan with aluminum foil
- Cookie Dough
- Using a hand held or stand mixer cream together butter and sugar till light and fluffy. Then mix in egg, extra yolk and vanilla
- In a separate bowl combine flour, salt, baking powder, baking soda and cornstarch.
- Mix dry ingredients into wet ½ cup at a time till thoroughly combined and then fold in sprinkles.
- Press into lined baking pan and bake approx. 25 minutes. Remove from oven and let cool in pan.
- Using and hand held or stand mixer combine butter and sour cream. Alternate mixing in a bit of powder sugar then a bit of cream till all is combined. You want to be careful not to let the frosting get runny, you want it nice and thick, but easy to spread.
- Mix in salt and 1 drop of food coloring of your choice.
- Once the bars are cooled spread frosting over bars then remove from pan using edges of foil. Cut into 16 bars and serve. Store in air tight container.
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