Tag Archives: Sugar cookie

Cinnamon Roll Sugar Cookie Bars

19 Feb

My husband came upstairs and said, “Whatever that is that you made – it actually tastes really good.” To some, this may seem a little…snarky? But coming from my husband – a man who’s dessert intake in strictly limited to rice crispy treats and brownies – it was a huge compliment. He ate one of my desserts, of his own free will, and he liked it.

These turned out a little more cake-y than sugar cookie-y for me…it was my first try and I very well could have mixed them funny (I think I forgot to press the batter into the pan) – but regardless, they were really good. Definitely a repeat!

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Ingredients

    • 2 1/4 cups + 2 Tbsp all-purpose flour
    • 2 Tbsp cornstarch
    • 1 Tbsp cinnamon
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 3 1/2 Tbsp powdered milk
    • 10 Tbsp unsalted butter, softenend
    • 2/3 cup packed light-brown sugar
    • 1/3 cup granulated sugar
    • 2 large eggs
    • 3 Tbsp sour cream
    • 1/2 tsp vanilla extract
Cream Cheese Frosting
  • 6 oz cream cheese, softened
  • 6 Tbsp salted butter, softened
  • 1/2 tsp vanilla extract
  • 2 1/2 – 3 cups powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottom of bowl occasionally. Add in eggs one at time mixing until combined after each addition. Blend in sour cream and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Butter and 13 by 9-inch baking dish, then with buttered hands gently press and spread cookie dough into an even layer in dish. Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 21 minutes. Allow to cool completely then frost with cream cheese frosting. Cut into squares and store in an airtight container.
  • For the cream cheese frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of bowl. Stir in vanilla. With mixer set on low speed, slowly add in powdered sugar and continue to mix until fluffy.

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Original recipe: http://www.cookingclassy.com/2013/08/cinnamon-roll-sugar-cookie-bars/

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Katie’s Sugar Cookies

20 Sep

I have no idea who ‘Katie’ is (that’s how they are listed in my mom’s recipe cards, and I have to give credit where credit is due!) – but she sure knew how to make sugar cookies! I prefer a little bit of ‘fluff’ to my sugar cookies. Soft and perfectly puffy. Try this recipe, and never again will you buy those pre-packaged cookies, with the inch of frosting and sprinkles, from the vending machine! You will be spoiled. And you will love it. I may or may not have eaten four in a row yesterday and called it lunch.

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Ingredients:

1 cup evaporated milk

1 Tbsp vinegar

1 cup butter

2 cups sugar

2 eggs

1 tsp vanilla

5 cups flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

In a separate, small bowl, add vinegar to evaporated milk and allow to sit. Blend butter, sugar, eggs, and vanilla together until smooth. Add milk mixture to butter mixture and blend well. Add dry ingredients until blended. Make 2-4 large balls of dough. Cover with plastic wrap and place balls of dough in the fridge for at least 1 hour to make it firm. On a lightly floured surface, roll out dough to 1/4″ thickness and use cookie cutters to make shapes. Bake at 425^F for 7-8 minutes. Cookies will not brown – if they start browning too much you will loose the airiness and they will instead be crunchy. Top with Buttercream Frosting.

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Sugar Cookie Bars

28 Jun

We had some sweet neighbors bring our family dinner after the baby was born, so I had to (had to) make treats to thank them. Unfortunately, I didn’t give them all away and decided to eat half the pan myself. I have a deep and abiding love for sugar cookies, but I kind of hate to make them – they are a pain. Mix the dough, chill the dough, roll the dough, hurry up and cut out your shapes and re-roll and re-cut…all before the dough gets too warm to work with. And if you aren’t fast enough, you have to re-chill and then start all over again. A lot of work! No good. So I only make them on real special occasions (I will have to do it eventually because I do have a killer recipe – super soft and fluffy…but I’m getting way ahead of myself! you’ll get those on one of those special occasion posts :)). So! Imagine my delight, stumbling upon this awesome recipe that gives you some smashing sugar cookies in super simple bar form. Hopefully I didn’t find it so easy that I make them all the time. Remember that baby bulge I still have to get rid of?

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Cookies:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp baking soda

1 tsp lemon zest (optional)

Frosting:
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (I used almond extract for half of the frosting)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won’t look done so do the toothpick test). Cool completely and frost.
For the frosting: Combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.