Last night our school had a movie night and parents were asked to bring baked goods. I’m always looking for an excuse to try a new recipe, and last night’s event was a perfect one. I found this recipe on a blog called One Ordinary Day, which I really enjoy reading. It can also be found on a number of other blogs. The recipe seems to be making the rounds these days.
This recipe makes a LOT of cookies – in fact a whole jelly roll pan’s worth. I was able to bring quite a few to school and have some left over for the boys. I’m actually glad that we only had a few left at home because I personally ate most of them, and probably would have eaten more if they were around. I’m actually finishing the last one as I write this.
I was told that everyone who tried them at school loved them, and the same held true for everyone in this house. They’re quite sweet, but if that’s what you’re in the mood for, these definitely fit the bill. Another thing I like about the recipe is that it’s very quick and easy to make. I’ll definitely make these cookies again.
Sugar Cookie Bars
Recipe from One Ordinary Day1 c. unsalted butter, room temperature
2 c. granulated sugar
4 eggs
2 tsp. vanilla
5 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking sodaCream butter and sugar until fluffy. Add eggs, one at a time, mixing after each addition. Add vanilla and mix well. In a separate bowl, combine flour, salt, and baking soda; stir with a whisk to combine. Add dry ingredients to wet ingredients and mix until just combined. Spread into a greased baking sheet (approx. 13×18? – a jelly roll pan). Bake at 375 degrees for 10-15 minutes, or until golden and a toothpick inserted in the center comes out mostly clean. Cool completely and frost with your favorite buttercream icing.
Magnolia’s Vanilla Buttercream Icing
Recipe from More From Magnolia1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extractPlace the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: ~54 bars (2″ x 2″)
I’m glad everyone liked the bars. Just looking at your picture makes me want to bake them again. Right now. : ) They are so good. After the first time I made them with the buttercream icing I tried cream cheese icing and I like that even better. It cuts the sweetness a little and it’s just right for my taste.
Thanks for the link back to my blog!
These looks awesome! I am going to make them for the kids end of the year picnic….make the whole batch and spilt it in half for each class.
Thanks!!
Nancy
Hi Nancy – This recipe is perfect for a large gathering. One batch will definitely be enough for both classes. I hope you like them as much as I do!
Hi Nancy – This recipe is perfect for a large gathering. One batch will definitely be enough for both classes. I hope you like them as much as I do!
It’s funny that you warn about these cookies being sweet. Personally, I don’t trust people who claim not to enjoy sweets! Where were they raised? But, back to your cookies, they look delicious. And if you say they’re easy, that’s truly a win-win.
Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.
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Editor
http://www.tastestopping.wordpress.com
I go though baking ‘phases’ and am now in the midst of bars. Last summer it was every version of chocolate chip cookie that I could get my hands on. All winter it was my desperate search for a cake-y, puffy molasses cookie that didn’t deflate as soon as they cooled. Never did manage that little trick… I believe this is the first sugar cookie bar recipe I have come across! Thank you for sharing it, its next on my list… just as soon as they finish the spice butterscotch chip bars I made yesterday….
This recipe gives me *ideas*. Mostly involving several colors of frosting, and swirling techniques. YUM and PRETTY! ^_^
I love the pink icing!
Would it be weird for me to say I LOVE YOU?! These look increddddddddd. Definitely a brilliant idea to make them in bar form. I can’t wait to gluten-free-ize these, then sit down and eat them. All. Myself.
Is it me, or did anyone else find these bars blah and bland? I may have cooked them one minute longer than required, but they said golden brown and mine never achieved that color! The icing makes them palatable, but I made them for my son to take with him to a cabin with other families, and as someone who prides themselves on their baking skills, I chose not to send the bars along! My son, a sugar cookie fanatic, agreed with my decision.
The cookies looked really good, they were easy to make but the flavor was not there. They were dry and not at all sweet. We followed the recipe exactly and I guess something went wrong, don’t blame the recipe. But they were fun to make and fun to decorate!!!!