Frosted Sugar Cookie Bars

Image

If you are a fan of sugar cookies, you will love these Frosted Sugar Cookie Bars.
These bars taste exactly like a good old-fashioned sugar cookie, except they are thicker & so much easier to make.
Forget about chilling, rolling, & cutting the dough like you do with regular sugar cookies – For these bars, just mix the ingredients, pop it in a pan & bake! Simple & delicious.

Image

Image

Frosted Sugar Cookie Bars
(recipe adapted slightly from Mel’s Kitchen Cafe)

Ingredients:

    • 3/4 cup butter, softened to room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup powdered sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon lemon zest
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
Frosting:
  • 6 tablespoons butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 1/4 teaspoon vanilla extract
  • Sprinkles (to decorate)Directions:

    1. Preheat oven to 375 degrees F. Spray a 9X13 inch baking pan with non-stick cooking spray; set aside.
    In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar & powdered sugar until light & fluffy. Add the eggs one at a time, than the vanilla and mix for a good minute. Stir in the lemon zest, flour, baking powder and salt. Mix until combined.

    2. Press/spread the sugar cookie mixture gently into an even layer into the bottom of your prepared baking pan. Bake for 10-13 minutes without overbaking! The bars should look almost undercooked, and shouldn’t have any color around the edges. Allow bars to cool completely before frosting.

    3. For the frosting: cream the butter and powdered sugar together until smooth. Add in the whipping cream & vanilla extract and mix until the frosting is light and fluffy. Lastly, add in food colouring of your choice & top with sprinkles.

    Enjoy!
    Natasha xo

 

Hershey Candy Cane Kiss Cookies

047

Happy Holidays Everyone!
Today we are sharing yet another de-lish Christmas Cookie recipe. (Who doesn’t love Christmas Cookies?!)
They’re cute little personal treats that spread some tasty festive cheer.

Cookies are my absolute favorite thing to bake at Christmas. Not cakes, not yule logs – cookies.
I love them for the fact that they are easy to pack up and give as gifts to friends & family, and they’re not messy.

Okay, I’ll be honest – the real reason for my love of cookies is that I somehow feel less guilty devouring 10+ cookies, than eating one slice of cake or any other dessert, (Cake just seems so heavy/decadent.)
Somehow in my mind I think that because cookies are small, that makes it okay to eat way more than I should! (I know, I know. My cookie addiction is out of control.)

These Hershey Candy Cane Kiss Cookies are basically Christmas in a cookie.
They are perfect sugar cookies rolled in Christmas sprinkles & topped with a Hershey Candy Cane Kiss. Numm!
You get all the goodness of Christmas (sugar cookie dough, festive sprinkles and peppermint) wrapped up in one cookie.
These cookies are super easy to bake (no chilling or rolling dough is required!) and are a sure way to add a splash of colour to your Holiday cookie tray.

Enjoy & Happy Holiday Baking!

Image
(pre-bake. candy cane kisses and sprinkles galore!)

Image

Image

Image

Image

093

Hershey Candy Cane Kiss Cookies
Soft and chewy sugar cookies rolled in sprinkles and topped with a Hershey Candy Cane Kiss! Perfect for the holidays.
Write a review
Print
Ingredients
  1. (yield: 24-27 cookies)
  2. 10 tablespoons salted butter, at room temperature
  3. 1 cup sugar
  4. 2 egg yolks
  5. 1 teaspoon pure vanilla extract
  6. 1 1/2 cups all-purpose flour
  7. 3/4 teaspoon baking powder
  8. pinch of salt
  9. christmas sprinkles
  10. 24-30 Hershey Candy Cane Kiss Chocolates
Instructions
  1. Line two baking sheets with parchment paper, or spray with non-stick cooking spray; set aside.
  2. Using your stand mixer fitted with the paddle attachment, cream the butter & sugar together on medium speed for 3-4 minutes until light & smooth. Add the egg yolks & vanilla extract, mix on medium speed until all ingredients are combined. Using a spatula, scrape down the sides of the bowl when necessary.
  3. In a medium bowl, whisk the flour, baking powder and salt together. Slowly add the flour mixture to the wet ingredients and mix on low speed until fully combined.
  4. Preheat oven to 350 degrees F. Using your hands, roll the dough into balls (approx. 1 tablespoon of dough each). Roll the balls into sprinkles and bake for only 9-10 minutes. The cookies will look underbaked, but that is how they should be. They shouldn’t be golden at all – Do not overbake.
  5. Allow cookies to cool on the baking sheet for 5 minutes, than once slightly cooled, press the Hershey kisses into the centers of the cookies. Once you have put the Hershey kiss on the cookies, immediately put the baking sheet into the freezer for 5 minutes to ensure that the Hershey Kiss’ don’t melt.
Notes
  1. Recipe slightly adapted from sallysbakingaddiction.
Rose & Lea http://roseandlea.com/

Image

077

Image
Enjoy!
Natasha xo