Who doesn’t love a fluffy thick frosted sugar cookie? These are all that goodness you find in that delicious sugar cookie without all the hard work! You don’t have to bake or frost individual cookies. All you have to do is spread all the dough out in one pan, bake and frost. Simple as that. These are perfect for parties, not only for kids but for adults too. You are sure to get smiles from these delightful treats! As you eat one you may even feel like a kid again =). Have a great day! Enjoy!
Update: If you would like the weights of the dry ingredients/butter then head over to Sweet 2 Eat Baking, she has posted the recipe with weights.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 egg white
- 1 1/2 Tbsp sour cream (I just do 1 heaping Tbsp)
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 recipe vanilla frosting, recipe follows
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 Tbsp half and half
- 1/2 tsp vanilla
- Pinch of salt
- Several drop food coloring (optional)
Vanilla Frosting
Directions
- Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 17 - 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.
- In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.
Vanilla Frosting
Purabi Naha: Beautiful presentation. What an interesting photography and recipe! Loved everything about your blog. http://cosmopolitancurrymania.blogspot.com November 14, 2011 at 7:41am
Jaclyn: Thank you! I loved your blog as well! I need to try your mango berry yogurt popsicles, yum! November 14, 2011 at 8:27am
Beth Michelle: These are soooo pretty!! Who wouldn’t want to eat these sugar cookies?! November 14, 2011 at 2:40pm
Amalia: These are so cute and adorable! They look awesome and it’s such a great idea to just spread the cookie dough out into a pan! November 14, 2011 at 6:43pm
Jaclyn: Thanks Beth Michelle and Amalia! I love a quick recipe once in a while =)! November 14, 2011 at 7:24pm
The Food Hunter: These sound delicious…can’t wait to try. November 21, 2011 at 2:21pm
Anonymous: amazing!!<3 keep it up :D November 24, 2011 at 3:03am
ThisbeWhitney: I made these for Thanksgiving dinner, and they were delicious and so easy! I’ll be making them again. Thanks for the recipe! November 25, 2011 at 8:54am
Jaclyn: Thanks and you’re welcome! November 26, 2011 at 7:18pm
Anonymous: I can’t wait to make these with my kids! December 1, 2011 at 12:41pm
Anonymous: These look amazing! One question though, for the frosting – it just says “1/4 butter”. Could you clarify the amount? Thanks! December 5, 2011 at 8:43am
Jaclyn: Thanks! Sorry I can’t believe I missed that! It’s 1/4 cup butter, and just fyi I have used salted butter before too and they both work great. December 5, 2011 at 9:45am
taylor: My cookies didn’t come out quite as expected :(. While making the dough, I noticed it seemed really dry. So I added a little bit more vanilla extract and some water. Still seemed a little dry, but I thought it might be okay once I baked them. After baking, they still tasted kinda “floury.” With the addition of the icing, its tasty, but still not as tasty as I imagine the should be! I did use whole-wheat flour though. Perhaps thats it? December 16, 2011 at 11:19pm
Jaclyn: Taylor, yes I believe the whole wheat flour is your problem =). Also adding water probably dried them out a bit. I would only use all-purpose for these, also if you want a really moist cookie you could under-bake them a few minutes. Hope that helps! December 17, 2011 at 1:13pm
taylor: Ah gotchu! Thanks for the advice : ). I will definitely make them again using these tips, although I gotta say I think my boyfriend perfered them the floury way! hah December 19, 2011 at 2:55pm
kristen duke photography: Oh my goodness, that looks SO delicious! I love a perfect sugar cookie, but am not patient enough to try a bunch of recipes, this looks perfect! I’ll give it a try;) February 15, 2012 at 6:48pm
MiracleMommy: I linked this post on my blog for a St. Patrick’s Day Favorites Pinterest Roundup.
http://miraclemakinmommy.blogspot.com/2012/03/st-patricks-day-favorites-pinterest.html March 11, 2012 at 11:47am
Anonymous: Do these cookies rise very much once baked? I was wanting to make a double batch and bake them in a jelly roll sized pan, but do not want them to overflow! April 4, 2012 at 8:58am
Jaclyn: Anonymous – these cookies don’t rise too much when baking since they only have a 1/2 tsp baking powder. I think you should be okay to do that. I hope you enjoy! April 4, 2012 at 1:19pm
jenifer mitchell: I want to make these right now but I don’t have sour cream! I don’t know if I should risk them without it! April 13, 2012 at 7:43pm
Jaclyn: Jenifer – I think the sour cream is a must, it gives them just a hint more moisture and richness. Hope you enjoy! April 14, 2012 at 8:07am
msbratty: What is half and half please? May 19, 2012 at 4:31am
Jaclyn: msbratty – half and half is just a mixture of half milk half cream. You could even substitute all milk or cream for this recipe. I’ve used all three and they all work great, half and half, milk or cream. May 19, 2012 at 7:22pm
Haili: So I followed this recipe exactly to use for my friends 21st birthday party. They was very easy to make, only problem was that I overcooked them a little bit. I was afraid the middle wasn’t going to be cooked enough, but I ended up having the edges be super hard. I just cut them off though so it wasn’t a problem. They were still good and everyone really liked them. :)
One more little thing to be aware of, I don’t think the recipe really makes 24 squares the size shown in the picture. I used a 9×13″ pan and the only way I got 24 squares was by cutting them into very small almost bite-sized squares. If you want 24 bigger squares like the size in the picture I would suggest doubling the recipe.
Oh, and for the frosting I just used a little bit of milk instead of buying the half and half or cream and it turned out perfectly fine, like Jaclyn said.
Thanks :)
Haili June 8, 2012 at 1:23pm
Frosted Sugar Cookie Bars: [...] Recipe adapted slightly from: Cooking Classy [...] February 6, 2013 at 6:32am
Pinned & prepped: Sugar cookie bars – is this REALLY my life? | is this REALLY my life?: [...] recipe from High Heels & Grills, who got it from Cooking Classy. [...] April 1, 2013 at 12:01am
Sherelle: Hi just wondering if you have this recipe in grams or ounces as i am from the Uk
Hope you can help
Thanks :) April 10, 2013 at 4:53am
Jaclyn: I’m sorry Sherelle but unfortunately I don’t have this recipe in grams. The best thing would probably be the google conversion chart. April 14, 2013 at 10:59pm
Lisa {Sweet 2 Eat Baking}: I have this recipe in grams on my blog. I made it and loved it (thanks Jaclyn) and measured using cups then weighed it so others can use.
Feel free to update this recipe with my grams value, if you like. And let Sherelle know too. :) April 25, 2013 at 5:05pm
Jaclyn: Thanks so much Lisa, I’m sure that would be so helpful to others! I will just add a link to your site if people want it by weight. Thanks! April 28, 2013 at 12:18pm
Sugar Cookie Bars: [...] SOURCE: High Heels and Grills adaptation of Cooking Classy‘s [...] April 19, 2013 at 10:52am