Funfetti Sugar Cookie Bars Yield: 18-24 bars Ingredients For the cookie base: 5 cups all-purpose flour 1 tsp salt ½ tsp baking soda 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar 4 large eggs 2 tsp vanilla extract 1 vanilla bean, split lengthwise, seeds scraped out ½ tsp lemon zest 3 tbsp sprinkles For the frosting: 1 cup (2 sticks) unsalted butter, at room temperature 2 cups confectioners sugar, sifted 2 tbsp milk 1 ½ tsp vanilla extract (use clear vanilla extract if you want crisp white frosting) Pinch of salt Food coloring (optional) Directions To make the sugar cookie bars: Preheat the oven to 350° F. Grease a 12x17 rimmed baking sheet and set aside. Combine the flour, salt and baking soda in a large bowl and set aside. Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy. Add the eggs, one at a time, until well incorporated. Mix in the vanilla, vanilla bean seeds, and lemon zest. With the mixer off, pour the dry ingredients into the bowl along with the sprinkles. On low speed, combine the dry ingredients into the wet ingredients, mixing until they are just incorporated. Gently press the dough onto the baking sheet. Bake for 10 to 15 minutes, until a toothpick inserted into the center of the pan comes out clean. Transfer the pan to a wire rack to allow the bars to cool completely in the pan. To make the vanilla frosting: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat the butter for 8 minutes on medium speed; it will be very pale and light. Add in the sugar, milk, vanilla, and salt and mix on low for 1 minute and then on medium speed for 6 minutes; the frosting will be very light and fluffy. Blend in the food coloring, if using, until it is fully incorporated. Frost the bars using an off-set spatula, and sprinkle with additional sprinkles. Store at room temperature for up to 2-3 days.
Posted on: Sun, 28 Dec 2014 22:49:01 +0000
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