Sugar cookie bars are soft, chewy dessert bars with a festive, homemade American buttercream icing.
INGREDIENTS
BARS
1 1/2 cups (3 sticks or 340g) unsalted butter, at room temperature
2 cups (400 g) granulated sugar
2 large eggs, at room temperature
2 large egg yolks
1 tablespoon vanilla extract
2 teaspoons almond extract
4 cups (500g) of all-purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
BUTTER CREAM ICING
1 cup (2 sticks or 226g) unsalted butter, at room temperature
4 cups (454g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 pinch of salt
1-3 tablespoons of whole milk, as needed
food coloring in red gel, as much as necessary for the desired color
*If you are not using the food coloring gel, you may want to add mint extract to cover the bitterness of the red food coloring.
INSTRUCTIONS
BARS
Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
In the bowl of a stand mixer, smear butter and sugar until well combined (about 2 minutes).
With the mixer on low heat, add the eggs and egg yolks, stirring until well combined.
Turn off the mixer and scrape the sides of the bowl.
With the mixer on low power, add the vanilla and almond extract.
In a separate bowl, sift together the flour, salt and baking powder.
Mix the flour mixture with the butter mixture in one cup at a time until completely incorporated.
Press dough into prepared baking dish. Bake for 20-25 minutes.
Remove from oven and let cool while making buttercream glaze.
BUTTER CREAM GLAZE
Combine the butter, sugar, vanilla and salt in the bowl of a stand mixer equipped with a shovel.
Start mixing at low speed until the sugar is incorporated into the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
Adjust consistency with milk as needed.
Add food coloring until desired color is achieved. Spread the butter cream over the cooled sugar cookie bars. Cut and enjoy!