Frosted Cookie Squares (Print Version)
# Ingredients:
→ Cookie Bars
01 -
8 ounces (2 sticks) of unsalted butter, softened to room temp
02 -
Half a cup of rich sour cream, brought to room temp
03 -
1 big egg (room temp)
04 -
1 and a half cups of regular white sugar
05 -
1 tablespoon of fresh lemon juice
06 -
2 teaspoons pure vanilla extract
07 -
A half teaspoon of kosher salt
08 -
2 and a half cups of plain all-purpose flour
→ Frosting
09 -
1 stick (4 ounces) of unsalted butter
10 -
A dash of kosher salt
11 -
A teaspoon of vanilla extract
12 -
Two cups of powdered sugar
13 -
Optional: a couple drops of food coloring liquid or gel
14 -
Optional: 1/4 cup of colorful rainbow sprinkles
# Instructions:
01 -
Preheat your oven to 350°F. Line a 9-by-9-inch baking pan with parchment paper, leaving an overhang for easy lifting. Allow the butter, sour cream, and egg to come to room temp.
02 -
Whip the butter and sugar together until it’s light and airy. Stir in the sour cream, egg, lemon juice, vanilla, and salt. Blend in the flour until just mixed. Spread the batter into the prepared pan.
03 -
Pop it in the oven for 30 to 35 minutes or until it browns nicely. Cool it for about 10 minutes in the pan, then lift it out and let it cool completely on a rack.
04 -
Whisk the butter with the salt until smooth and creamy. Blend in the vanilla, and then slowly beat in the powdered sugar. Add a little food coloring at this point if you like.
05 -
Smooth the frosting over the cooled bars. Add some sprinkles if you want that extra pop. Let them set for 30 minutes, or chill for 20, then cut into 16 pieces.
# Notes:
01 -
Make sure your ingredients reach room temp—it’s important
02 -
Chilling before slicing gives the cleanest cuts