Creamy Cookie Bars (Print Version)
# Ingredients:
→ Cookie Bars
01 -
8 ounces (2 sticks) unsalted butter, softened
02 -
1 large room-temp egg
03 -
½ cup sour cream (use full-fat), softened
04 -
1 tablespoon fresh lemon juice
05 -
1½ cups white sugar
06 -
2 teaspoons vanilla extract
07 -
2½ cups plain all-purpose flour
08 -
½ teaspoon salt (use kosher if possible)
→ Frosting
09 -
4 ounces (1 stick) unsalted butter
10 -
2 cups powdered sugar, sifted
11 -
1 teaspoon vanilla
12 -
A tiny pinch of kosher salt
13 -
Optional: 1-2 drops food coloring (gel or liquid)
14 -
Optional: ¼ cup colorful sprinkles
# Instructions:
01 -
Preheat your oven to 350°F. Line a 9-inch square pan with parchment paper, leaving overhang. Let butter, sour cream, and the egg sit out to soften.
02 -
Cream butter and sugar until it’s fluffy. Mix in sour cream, egg, lemon juice, vanilla, and salt. Slowly stir in the flour until barely mixed. Smooth into your pan evenly.
03 -
Pop it into the oven for about 30–35 minutes—pull it out when it’s golden brown. Set it on a rack to cool for 10 minutes in the pan, then lift it out to fully cool.
04 -
Whip butter and salt until it’s creamy and light. Blend in the vanilla, then gradually beat in the powdered sugar. Add color now, if you like.
05 -
Spread the frosting over the cooled base all the way to the edges. Sprinkle with decorations, if using. Give it 30 minutes to set or chill for 20 before slicing into 16 pieces.
# Notes:
01 -
Use room-temperature ingredients for best results
02 -
Chilling helps get sharp, clean slices