Soft & Chewy Sugar Cookie Bars

• Vegetarian

• Produce

  • 2 tbsp Lemon

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 5 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2 cups Granulated sugar
  • 1 Pink food coloring
  • 4 cup Powdered sugar
  • 1 tsp Salt
  • 1 pinch Salt
  • 1 1/3 tbsp Vanilla

• Dairy

  • 2 cup Butter
  • 5 tbsp Milk

• Desserts

  • 1 Sprinkles or rainbow nonpareils

Found on foodfolksandfun.net

Description

Ingredients

• COOKIE BARS:
• 1 cup butter
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 2 Tablespoons lemon zest (optional)
• 5 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• FROSTING:
• 1 cup butter
• 1 teaspoon vanilla extract
• pinch salt
• 4 cup powdered sugar, sifted
• 5 Tablespoons milk
• pink food coloring (optional)
• sprinkles or rainbow nonpareils

Directions

• COOKIE BARS: Move oven rack to middle position and preheat the oven to 350 degrees F. Spray 13 x 18″ rimmed baking sheet (a standard-sized cookie sheet) with nonstick cooking spray; set aside. In a medium bowl whisk together flour, salt and baking soda; set aside.
• In bowl of stand mixer fitted with paddle attachment, beat butter and sugar together on medium-high speed until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla and lemon zest (if using). Add dry ingredients to mixer bowl and pulse on low until just combined.
• Transfer cookie dough to the prepared baking sheet and smooth into even layer. Bake 10-15 minutes, until light golden brown and toothpick inserted into center comes out clean. Move pan to a wire rack and cool completely before frosting.
• FROSTING: Add butter to clean bowl of stand mixer and beat on medium-high until smooth, about 1 minute. Add vanilla, salt, and powdered sugar and pulse on low until blended and smooth, 1-2 minutes. Pour in milk and mix until smooth and combined. Tint as desired with food coloring. Spread frosting evenly over cooled cookie bars in the pan, cover evenly with sprinkles and cut into bars.