Sugar Cookie Bars Brown Eyed Baker
Cookie Bars

Sugar Cookie Bars Brown Eyed Baker

  • June 11, 2022

These easy sugar cookie bars are super soft thanks to cream cheese in the dough, and are topped with the best vanilla buttercream frosting.When I was little, one of my very favorite holiday traditions was making cut-out sugar cookies with my mom.Once they were baked and cooled, we got to decorate them with icing, sprinkles, and sparkling sugar.On a handful of occasions, he would stop by on his way home from work and we would grab dinner at one of the eateries on campus.I always equate sugar cookies with those visits, and I wish it’s a tradition we could have continued the entire time I was at school.I wasn’t at all surprised to find that it works beautifully in sugar cookie dough – the flavor remains pretty neutral, but the resulting cookie bars are so super soft and almost fluffy, but not at all cake-like.Feel free to substitute your favorite frosting, and even give it a tint of color for holidays, graduations, gender reveals, etc.Two years ago: Top 10 List: Favorite Yeast Bread Recipes.Six years ago: Soba Noodle Stir-Fry with Spicy Almond Butter Sauce. .

Peanut Butter Chocolate Chip Cookie Bars

Peanut Butter Chocolate Chip Cookie Bars

Peanut Butter Chocolate Chip Cookie Bars

Like most things in the kitchen, peanut butter turns regular chocolate chip cookie bars into an amazing concoction that are completely addicting.One year ago: Chocolate Fudge Swirl Peanut Butter Ice Cream. .

Cut-Out Sugar Cookies

Cut-Out Sugar Cookies

Cut-Out Sugar Cookies

No softening butter, no chilling dough, they bake up super soft with no spreading and keep their shape each and every time.Use your favorite cookie cutters and eat them plain or decorate with an easy buttercream or royal icing.A couple of years ago when my boys begged to make sugar cookies, I unearthed this recipe that was perfectly suited to baking with kids – you use cold butter, you don’t need to chill the dough, and the cookies were absolutely amazing time and again.To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick.Use a thin metal spatula to carefully transfer your cut-out cookies from the rolling surface to your baking sheets.A quick rundown on my best tips and recommended tools for making successful sugar cookies!I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).Marble pastry board: This isn’t necessary, but if you have one, it’s great for keeping sugar cookie dough and pie crust cold!This isn’t necessary, but if you have one, it’s great for keeping sugar cookie dough and pie crust cold!You can also freeze the dough (place the wrapped disk in a ziploc freezer bag) for up to 1 month; thaw in the refrigerator overnight, then bring it to almost room temperature, roll out, and proceed with the recipe.You can also freeze the dough (place the wrapped disk in a ziploc freezer bag) for up to 1 month; thaw in the refrigerator overnight, then bring it to almost room temperature, roll out, and proceed with the recipe.Store in an airtight container or ziplock freezer bag with parchment paper between the layers.If you make these cut out sugar cookies and love them, I would so appreciate it if you would take a moment to leave a rating below.4.5 ( 100 ratings) Print Pin Ingredients 1 cup ( 227 g ) unsalted butter , chilled and cubed.3 cups ( 360 g ) all-purpose flour Instructions Preheat oven to 350 degrees F. Line two baking pans with parchment paper and set aside.Using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 2 minutes.Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together.Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.Bake until the cookies look set and are slightly firm to the touch but still pale, about 10 to 12 minutes.Notes A stand mixer is ideal for this recipe; since we are starting with cold butter, the paddle attachment does a good job of beating it into the sugar.I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).I always, always line with parchment paper, not a silicone baking mat (which I find causes more spread).Marble pastry board: This isn't necessary, but if you have one, it's great for keeping sugar cookie dough and pie crust cold!This isn't necessary, but if you have one, it's great for keeping sugar cookie dough and pie crust cold!You can also freeze the dough (place the wrapped disk in a ziploc freezer bag) for up to 1 month; thaw in the refrigerator overnight, then bring it to almost room temperature, roll out, and proceed with the recipe.You can also freeze the dough (place the wrapped disk in a ziploc freezer bag) for up to 1 month; thaw in the refrigerator overnight, then bring it to almost room temperature, roll out, and proceed with the recipe.Store in an airtight container or ziplock freezer bag with parchment paper between the layers.Store in an airtight container or ziplock freezer bag with parchment paper between the layers.

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

I have such a soft spot for those cookies – I made a huge batch for the freezer a few weeks before Joseph was born last year.It was the perfect recipe to whip up quickly on a Friday night after Joseph went to bed and before I hit the couch for the continuation of our 24 marathon (we took quite a few months off, but we’re now on season six!If you need an easy sweet snack for your favorite TV watching, these chocolate chip cookie bars are IT. .

Monster Cookie Bars

Monster Cookie Bars

Monster Cookie Bars

If you’re not familiar with them, the cookies are traditionally made with a peanut butter dough and then loaded up with oats, chocolate chips and M&M candies.The dough is soft, the peanut butter flavor comes through but isn’t overpowering, the oats are abundant, and there is a ton of chocolate thanks to the chips and M&M’s. .

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars – A layer of salted caramel sauce is sandwiched between layers of a favorite chocolate chip cookie dough recipe, then topped with a sprinkle of fleur de sel.Growing up, I never gravitated to caramel sauce as a topping option, sticking with hot fudge as my old standby.Now, combine salty caramel with a favorite chocolate chip cookie recipe and you have something I absolutely, positively cannot stop eating.How to Make Salted Caramel Chocolate Chip Cookie Bars.In this particular instance, I adapted one of my favorite chocolate chip cookie recipes into bars, added a layer of salted caramel sauce in the middle, and then sprinkled the top with more flaked sea salt, just for good measure.Just make sure you let it thicken up a bit, and then use enough for a thin layer over the cookie dough.If you love chocolate chip cookies, caramel sauce, and sweet and salty combinations, you absolutely, positively have to make these salted caramel chocolate chip cookie bars.Fleur de sel , or other sea salt, for sprinkling over caramel and bars Instructions Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.In a medium bowl, whisk together the flour, baking soda, and salt; set aside.Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.

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Chocolate Chip & Pretzel Cookie Bars

Chocolate Chip & Pretzel Cookie Bars

Chocolate Chip & Pretzel Cookie Bars

Pretzels and chocolate are like peanut butter and jelly – you’d think they were each made knowing they would some day be paired up with the other.Apparently his bakery was next door to a chocolatier and, well, one thing led to another, and one of the most popular chocolate snacks was born.And because I couldn’t help myself and believe that peanut butter makes just about everything better, I went ahead and drizzled some on top of these cookie bars, along with more chocolate and more crushed pretzels. .

Ultimate Magic Bars

Ultimate Magic Bars

Ultimate Magic Bars

That means we’re ordering pizza from multiple locations to see which one we like the best, figuring out which places are the best for take out, and, maybe most importantly, I’m trying to orient myself with a different grocery store so that it doesn’t take me two hours to shop.The week that we moved in, my mom was here helping us unpack and she ran out to the grocery store to pick up a few things for us.The base is a brown sugar shortbread crust, on top of which I poured a can of sweetened condensed milk, a la magic bars. .

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