Let me tell you, the first time I tried to recreate my grandmother’s sugar cookie bars, it was, well, a beautiful catastrophe. I mean, the kitchen smelt like heaven, but those bars were harder than the countertops! But you know what? After several batches (and a surprise assist from my next-door foodie, Tom), I finally nailed the perfect chewiness and flavor. Now, it’s my little tradition to bake these whenever the family gets together. The kids go nuts for them, and honestly, they’re a cinch to make.
There’s something magical about the way the aroma of vanilla wafts through the air as these bars bake. It’s like a warm hug for your senses, and it never fails to bring a smile to my face. But here’s the thing: it’s the little tips and tricks that take these sugar cookie bars from good to ‘Can I have this recipe?’ great. So, let’s dive in, and don’t worry, I’m sharing all my secrets with you.
Table of Contents
Ingredients
Alright, let’s talk shopping list. Nothing crazy, I promise, and if you’re anything like me, you’ve already got most of this stuff lying around the kitchen!
- 2 1/2 cups all-purpose flour (Trust me, don’t wing it with the measuring.)
- 1/2 teaspoon baking powder (To give just a little lift.)
- 1/2 teaspoon salt (It’s like the secret handshake of baking.)
- 1 cup unsalted butter, softened (I’m a sucker for that one brand that rhymes with ‘Mandy Crooks.’)
- 1 cup granulated sugar (Just the classic stuff.)
- 1 large egg (Free-range because, you know, happy chickens.)
- 2 teaspoons vanilla extract (The good stuff, not imitation!)
- For the frosting, because what’s a cookie bar without frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar (Sifted, or you’ll get lumps, and nobody wants lumpy frosting.)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (Any kind works, but I usually go for whole milk.)
- Sprinkles (Optional, but are they really?)
Instructions
Now, about those instructions… I’ve learned a few shortcuts since my first kitchen disaster, but follow these steps, and you’ll be golden.
- Preheat your oven to 350°F (175°C). This is non-negotiable.
- Line a 9×13-inch baking pan with foil or parchment paper and give it a light butter massage for easy removal later.
- In a bowl, whisk together the flour, baking powder, and salt. Set it aside, and let’s get to the fun part.
- In a bigger bowl, cream together the softened butter and sugar until it’s fluffy and pale. Think the fluffiness of a cloud, not a pancake.
- Crack in the egg, pour in the vanilla, and mix until just combined. Don’t overmix, or the bars will be tough.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms. It should come together without being too sticky.
- Press the dough evenly into your prepared pan. This is therapeutic, so take your time. Flatten it with the back of a spoon or a spatula.
- Bake for 20-25 minutes, until the edges are just turning golden. Let it cool in the pan because patience is a virtue that pays off.
- For the frosting, beat the butter until it’s creamy. Gradually add the powdered sugar, vanilla, and milk until it’s spreadable and smooth as silk.
- Once the bars are cool, spread the frosting over the top like a blanket of snow. If you’re feeling fancy, unleash the sprinkles!
- Slice into bars, and voilà! Sugar cookie heaven.
Tips & Tricks
Okay, here’s where I spill the beans on how to make these bars the star of the show every time:
- Measure your flour with the spoon-and-level method (learned this the hard way).
- Room-temperature butter is your friend. It creams better, which means better texture for your bars.
- If you’re in a pinch, almond extract can be a game changer for a slightly different flavor profile.
- Don’t skip the parchment paper step. It’s a lifesaver for getting those bars out in perfect shape. (Trust me on this.)
FAQ
Got questions? I’ve got answers (and a couple of confessions).
Q: Can I use whole wheat flour?
A: You bet! But mix it with all-purpose for the best texture. I once went full whole wheat and let’s just say, it was a learning experience.
Q: How long do these bars keep?
A: In an airtight container, they’ll last up to a week. But honestly, they’ve never made it past day three in my house.
Q: Can I freeze the sugar cookie bars?
A: Absolutely. Just wrap them tightly or put them in a freezer-safe container. They’re like a sweet little time capsule waiting for your future cravings.
So, there you have it – my sugar cookie bars that are a bit of a family legend now. Whether it’s a holiday, a school event, or just because it’s Tuesday, these bars are always a hit. And remember, the best recipes aren’t just about the food; they’re about the memories and smiles they create. So, go ahead, make these your own, and let the baking magic happen. Happy baking, my friends!
Grandma's Chewy Sugar Cookie Bars
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter for the frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for the frosting
- 2 tablespoons milk
- Sprinkles (optional)
Directions:
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Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with foil or parchment paper and grease lightly.
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Whisk together flour, baking powder, and salt in a bowl; set aside.
-
Cream together softened butter and sugar until fluffy and pale in a larger bowl.
-
Add egg and vanilla to the butter mixture; mix until just combined.
-
Gradually mix in dry ingredients until a soft dough forms.
-
Press dough evenly into the prepared pan and flatten with a spoon or spatula.
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Bake for 20-25 minutes until edges turn golden. Cool in the pan.
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For the frosting, beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until smooth.
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Spread frosting over cooled bars and add sprinkles if desired.
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Slice into bars and serve.