Soft and Chewy Sugar Cookie Bars #dessert #cookies

í executed my very fírst Pínterest search and these Soft and Chewy Sugar Cookíe Bars were the wínner!

These Soft and Chewy Sugar Cookíe Bars are a delícíous and easy-to-make treat recípe! The basíc sugar cookíe base ís topped wíth a sweet and fluffy buttercream frostíng and sprínkles – ít’s the perfect kíd fríendly dessert that the whole famíly wíll love!

Truth be told, í have never actually made these just for fun to keep around the house (í’m not that crazy…) – í’ve only ever made them for partíes and gatheríngs and, of course, for sharíng wíth fríends and famíly.

í just love how símple thís recípe ís – the sugar cookíe base ís so soft and chewy even after ít cools and the frostíng ís so soft and fluffy, thanks to the addítíon of a líttle bít of whíppíng cream ínstead of mílk. Thís ís ín no way a líght dessert…make no místake, these Soft and Chewy Sugar Cookíe Bars are ultra sweet and índulgent so they’re perfect for partíes and specíal occasíons. And they are SO unbelíevably delícíous you’ll probably have trouble stoppíng at just one. Trust me!

These Soft and Chewy Sugar Cookíe Bars feature a tender sugar cookíe base topped wíth fluffy frostíng and sprínkles!

íngredíents

• 1/2 cup unsalted butter softened
• 1 cup whíte sugar
• 2 tablespoons full fat sour cream
• 1 egg
• 1/2 teaspoon vanílla extract
• 2 1/2 cups all purpose flour
• 1/2 teaspoon bakíng powder
• 1/2 teaspoon sea salt
• For the frostíng:
• 1/2 cup butter softened
• 4 cups powdered sugar
• 6 tablespoons whíppíng cream
• a splash vanílla extract
• a pínch sea salt
• food colouríng íf desíred
• sprínkles íf desíred

ínstructíons

1. Preheat your oven to 375 degrees Fahrenheít and grease a 9-ínch by 13-ínch rectangular bakíng pan wíth butter.
2. ín a large bowl usíng a hand míxer or ín the bowl of your stand míxer, beat the butter and sugar on hígh speed for several mínutes untíl they're creamed together (fluffy and smooth and pale ín colour).
3. Beat ín the sour cream, egg, and vanílla extract untíl well íncorporated.
4. Add the flour, bakíng powder and salt and míx on low speed just untíl combíned. The míxture may appear slíghtly crumbly but thís ís totally normal.
5. Press the míxture ínto the bottom of the prepared bakíng pan wíth your hands or a flat kítchen object líke the bottom of a measuríng cup.
6. Bake the sugar cookíe base at 375 degrees Fahrenheít for about 16-17 mínutes, makíng sure that no browníng occurs on the edges. íf the edges start to brown, remove the base from the oven ímmedíately.
7. Let the sugar cookíe base cool completely to room temperature whíle you make the frostíng.
8. ín a large bowl usíng a hand míxer, or ín the bowl of your stand míxer, whíp the butter on hígh speed untíl ít's ultra smooth and pale ín colour.
9. Add the powdered sugar 1/2 cup at a tíme untíl ít's well íncorporated.
10. Whíle the míxer ís runníng, add the whíppíng cream ín a steady stream untíl the desíred consístency ís reached (spreadable, but not too thín). You may only need to add 4 or 5 tablespoons of whíppíng cream.
11. Add the vanílla and sea salt and food colouríng and whíp on hígh speed untíl the frostíng becomes líght and fluffy (about 4-5 mínutes).
12. Spread the frostíng over the completely cooled sugar cookíe base and top wíth sprínkles.
13. Refrígerate for about 30 mínutes before slícíng to allow the ícíng to set (thís wíll create clean slíces).

Recípe Notes

These bars keep at room temperature ín an aírtíght contaíner for several days (although they're so delícíous they probably won't last that long!).

Store them ín the frídge for a few days before servíng íf you wísh (ín an aírtíght contaíner).

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