I made these wonderful frosted sugar cookie bars for one of the guys I work with. It was his birthday. I was planning on making him cupcakes, but I wasn't feeling well. I remembered seeing a recipe for these bars and thought they would be perfect, fast and easy ! Exactly what I needed. Taylor helped me make them, he is becoming quite the little chef ! He tinted the frosting blue, since we were making these for one of the guys. I think he did a wonderful job.
1 c. unsalted butter, room temperature
2 c. granulated sugar
2 tsp. vanilla
5 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
Cream 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.
Vanilla Buttercream Icing
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract (I used almond)
Place 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.