The Best Sugar Cookie Bars

The Best Sugar Cookie Bars | www.shariblogs.com

Happy Valentines Day!  This is one of our favorite holidays.  We celebrate “love month” at our house.  I just love this holiday.  My favorite part about it… seeing the kids go the extra mile to share their love for each other.  Melts this momma’s heart.

I knew I wanted to make decorated sugar cookies for my kiddos on Valentines, but I just didn’t have time to do the whole rolling and cutting thing.  I decided that I would do Sugar Cookie Bars.  These really are so good and easy too.  They taste just like my mom’s famous Christmas cookies which just delights my kids.  They are a nice light cookie with that wonderful creamy buttercream frosting.  Seriously.  They are the best Sugar Cookie Bars you will find.

The Best Sugar Cookie Bars | www.shariblogs.com

The Best Sugar Cookie Bars
 
Author:
Ingredients
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ½ tsp. baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ cup sour cream OR greek yogurt
For The Frosting:
  • ⅔ cup butter, softened
  • 2½ cup powdered sugar
  • 4 Tbsp. milk
  • 1 tsp. vanilla extract
  • red or pink food coloring (optional)
Instructions
  1. Preheat your oven to 350°.
  2. Line a large jelly roll pan with aluminum foil. Spray well with cooking spray. Set aside.
  3. In a small bowl, mix together flours, baking powder and salt; stir together and set aside.
  4. In a large bowl, beat the sugar and butter together until creamy. Add in the egg and vanilla extract and beat well. Add in the sour cream (or greek yogurt) until combined.
  5. Slowly add in the flour mixture. Mix until just combined.
  6. Spread the dough into the prepared jelly roll pan. Dough can be sticky. Use pam on your hands to help with spreading the dough easier.
  7. Bake in the oven for 15-20 minutes until the edges are just starting to turn a light brown.
  8. Place on a wire cooling rack to cool. While cooling, you can start making your frosting.
  9. In a bowl, add the butter, powdered sugar and beat well until light and fluffy. Add in the milk, vanilla, and food coloring. Beat well until all combined.
  10. Spread frosting over the cookie bars once they have cooled. You can top with sprinkles you want.
  11. Place the bars in the fridge for an hour or so to set the frosting well. Cut into bars using a pizza cutter.
  12. Enjoy!

Recipe adapted from Peanut Butter and Peppers.

Pumpkin Cookies with Caramel Icing

Pumpkin Cookies with Caramel Icing | www.shariblogs.com

Pumpkin Cookies with Caramel Icing are a favorite cookie of my childhood.  They are a soft pillow like cookie with this delicious sweet caramel icing.  How can you ever go wrong with that?

Pumpkin Cookies with Caramel Icing | www.shariblogs.com

This recipe comes from my mom.  She has made these since I was a little girl.  Even before I ever “liked” pumpkin, I loved these cookies.  Lately, I seem to be drawn to old family recipes or things that I remember my mom baking when I was younger.  I blame it on turning 40 a few weeks ago!

Pumpkin Cookies with Caramel Icing | www.shariblogs.com

The icing on these is incredible and good on so many different things.  I will be showing you just how versatile it is on some future recipes!

Pumpkin Cookies with Caramel Icing
 
Author:
Serves: 4-5 dozen cookies
Ingredients
FOR COOKIES:
  • 1 c. shortening
  • 1 c. sugar
  • 1 c. pumpkin
  • 1 egg
  • 2 c. flour
  • 1 tsp soda
  • 1 tsp cinnamon
  • ½ tsp salt
FOR ICING:
  • 3 Tbsp butter
  • 4 tsp milk
  • ½ c. brown sugar
  • 1 c. powdered sugar
  • ¾ tsp vanilla
Instructions
FOR COOKIES:
  1. Cream the shortening, sugar, and pumpkin.
  2. Add eggs and mix well.
  3. Sift together the dry ingredients.
  4. Combine the wet and dry ingredients and mix until just blended.
  5. Drop from a spoon onto a cookie sheet lined with parchment paper.
  6. Bake at 375° for 10-12 minutes.
  7. Cool on wire racks and enjoy.
FOR ICING:
  1. In a medium sauce pan, cook butter, milk, and brown sugar until mixed well and dissolved.
  2. Cool and add the powdered sugar and vanilla.
  3. Mix well.
  4. Spread icing on warm cookies.

Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies | www.shariblogs.com

The first nine weeks of school ends this Friday.  I can’t believe how fast it is going by.  Didn’t they start back after summer vacation like last week?  Everyone kept telling me that as you get older, the days, weeks and years go by faster and faster. I have to say that I totally agree with that.  It seems like my kids are growing up in warp speed.  It needs to stop!!!

Bakery Style Chocolate Chip Cookies | www.shariblogs.com

Speaking of school, one of my favorite things about school days when I was little was coming home and eating my afternoon snack.  I don’t remember all of the things that I had, but a few do stand out in my memory.  Fresh baked cookies are definitely one of them.  My mom always made me the traditional Tollhouse recipe.  I thought they were the best cookies anywhere.

Bakery Style Chocolate Chip Cookies | www.shariblogs.com

I think my kids feel that way about these Bakery Style Chocolate Chunk Cookies. They get so excited when I make them and eat them all up quickly.  I made them really big like bakery style cookies.  They are just perfect.  Crispy on the outside edge, but soft and chewy in the middle.  Yum!

Bakery Style Chocolate Chip Cookies | www.shariblogs.com

I was incredibly happy when I found this recipe.   I can’t tell you just how long these stay fresh because chocolate chip cookies just don’t last long in this house!

Bakery Style Chocolate Chip Cookies
 
Author:
Ingredients
  • ½ lb (2 sticks) unsalted butter (at room temp)
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs (at room temp)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ lb semisweet chocolate jumbo chips or chunks
Instructions
  1. Preheat oven to 350°.
  2. Line a cookie sheet with parchment paper or Silpat mat. Set aside.
  3. With an electric mixer, mix together butter, brown sugar and white sugar. Mix on low until light and fluffy.
  4. Add in the vanilla and eggs. Mix on low speed until well combined.
  5. Whisk together the flour, baking soda, and salt.
  6. Add flour mixture to butter mixture slowly. Blend on low speed until just combined.
  7. Fold in your chocolate chips/chunks.
  8. Use a large ice cream scoop to scoop batter and drop onto your baking sheet.
  9. Using your hand, slighly flatten each cookie.
  10. Put in the oven and bake for 12 minutes. (They will look slightly underdone in the middle, but you do not want to overbake these)
  11. Remove from oven and let cool for 3-4 minutes. Then you can transfer them to a wire rack to finish cooling.
  12. Enjoy!!
Notes
PLEASE use only JUMBO CHOCOLATE CHIPS or CHOCOLATE CHUNKS with this recipe! I promise you will thank me for this! 🙂

This recipe was adapted from Eclectically Vintage.