Candy Cane Crunch Funfetti Sugar Cookie Bars

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 5 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 Food coloring
  • 2 cups Granulated sugar
  • 4 3/4 cups Powdered sugar
  • 1 tsp Salt
  • 3/4 cup Sprinkles, red and green
  • 2 tbsp Vanilla

• Dairy

  • 2 1/2 cup Butter
  • 7 tbsp Sour cream
  • 1 tbsp Whole milk

• Desserts

  • 1/2 cup Peppermint candy canes

Found on goodlifeeats.com

Description

Ingredients

• 1 cup Butter, room temperature
• 2 cups Granulated Sugar
• 4 large Eggs
• 3 tablespoons Sour Cream
• 1 Tablespoon Vanilla Extract
• 5 cups All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3/4 cup Red and Green Sprinkles
• 1 1/2 cups (3 sticks Butter), room temperature
• 4 3/4 cups Powdered Sugar
• 1 tablespoon Vanilla Extract
• 4 tablespoons Sour Cream
• 1 tablespoon Whole Milk
• Food Coloring, if desired
• 1/2 cup Crushed Peppermint Candy Canes

Directions

• Preheat oven to 350 degrees F. Prepare a baking sheet sized approximately 16 x 11 by lining it with parchment paper. Set aside. For the Sugar Cookie Bars In the bowl of a stand mixer, combine the butter and the granulated sugar and beat, using the paddle attachment, on high for 3 - 5 minutes or until the butter and sugar is fluffy and creamed. You may need to stop the mixer periodically and scrape down the sides of the bowl using a spatula. Next, add the eggs one and a time, mixing well after each addition. Then, stir in the sour cream and vanilla extract, scraping down the sides as necessary to ensure that the mixture is fully incorporated. In a medium sized mixing bowl, combine the flour, salt, baking soda and sprinkles. Add the flour mixture 1 cup at a time to the stand mixer bowl, stirring on low speed with the paddle attachment, until all of the flour has been incorporated into the dough. Press the dough into the prepared baking sheet, ensuring that it is evenly level across the top and that it fully reaches the corners of the pan. Bake at 350 degrees F for 20 - 30 minutes, until the bars are lightly golden on the top and done through the center.  Remove from the oven and cool to room temperature. After cooling, cut the bars evenly into squares. Optionally, you can cut slightly larger squares and then cut them in half to make nice triangular shapes (these will look like Christmas trees if you choose to frost them with green buttercream). For the Buttercream Frosting In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed until fluffy. Turn the mixer to low speed and slowly add the powdered sugar, 1 cup at a time, while continuing to beat. Once well blended, add in the vanilla, sour cream and milk. Mix on low speed until well combined and moist. Scrape down the sides of the bowl with a spatula. If desired, add food coloring, and beat at high speed until frosting is smooth and fluffy. Frost the cooled sugar cookie bars and sprinkle the tops with the crushed peppermint candy canes.