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A heavenly Sour Cream Cookie Bar that turns ordinary sugar cookies into something truly remarkable. Each square features a soft, fluffy base with a tangy twist from sour cream, finished with a cloud-like colored frosting and fun sprinkles - giving you the most amazing mix of tastes and textures.
I came up with this recipe because I love saving time without cutting corners on taste. The sour cream does something magical, making these bars wonderfully soft in a way regular sugar cookies just can't match.
Key Components
- Full-fat Sour Cream: Not cold from fridge
- Unsalted Butter: Softened completely
- All-Purpose Flour: For the right body
- Large Egg: Warmed to room temp
- Fresh Lemon Juice: Adds brightness
- Pure Vanilla Extract: For richness
- Powdered Sugar: Makes smooth frosting
- Rainbow Sprinkles: If you want them
- Food Coloring: Pick your favorites
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Let butter, egg, and sour cream warm up completely - this really matters for good mixing. Heat oven to 350°F. Put parchment in a 9x9-inch pan with extra hanging over sides so you can lift bars out later.
- 2. Cookie Base:
- Beat butter and sugar until it looks pale and fluffy, around 3 minutes. Mix in sour cream, egg, lemon juice, and vanilla. Don't worry if it looks a bit separated - that's totally fine. Add flour and stir just until it's all mixed together.
- 3. Baking Process:
- Push the dough evenly into your lined pan, making sure to get it into all the corners. Bake for 30-35 minutes until the edges turn golden and the top gets a light golden color. Let it cool completely on a rack.
- 4. Frosting Creation:
- Whip the butter until smooth. Slowly mix in powdered sugar, vanilla, and salt. Add color if you want. Keep beating until it's super light and fluffy. Spread it all over your cooled bars.
- 5. Final Touch:
- Scatter sprinkles on top right after frosting while it's still soft. Let it sit for 30 minutes or pop in the fridge for 20 minutes to make cutting easier. Cut into 16 squares.
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The magic of these bars comes from the sour cream. My grandma always told me, "A bit of tang makes everything more fun."
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Keeping Fresh and Planning Ahead
Keep these treats in a sealed container at room temp for up to 3 days, putting wax paper between layers so they don't stick together. If you need them to last longer, stick them in the fridge for a week or wrap each one in foil and freeze for up to 3 months. You can make the base a day early, but it's best to add frosting the same day you'll serve them.
Serving Ideas and Temperature Tips
These bars taste best when they're not too cold or hot. If you've had them in the fridge, let them sit out for 15-20 minutes first. For get-togethers, try arranging them on a stack of plates with different frosting colors and sprinkle mixes. During Christmas or Halloween, match your frosting and sprinkles to fit the holiday mood.
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Fun Twists and Changes
Switch up these bars for any event by playing with frosting shades and sprinkle types. Try adding a splash of almond or extra lemon flavor. Make swirly patterns in the frosting, or split it into different colored sections for birthdays. Jazz them up with holiday-themed sprinkles, shimmery sugar, or your own special touches. The basic recipe works as a blank canvas for whatever you can dream up.
Frequently Asked Questions
- → Why should ingredients be room temp?
- It helps everything mix smoothly, which makes the bars soft and evenly textured.
- → Can I prepare these in advance?
- Totally! Keep them in a sealed container for 2-3 days.
- → What’s the point of the parchment paper?
- It’s a lot easier to lift and slice the bars when you line the pan with parchment.
- → Are these freezable?
- Absolutely! Freeze them without frosting for up to 3 months. Just frost them after you thaw.
- → What if I want to make more?
- You can double the recipe for a 9x13 pan and bake it an extra 5-10 minutes.