Monday, June 11, 2012

Vanilla Bean Sugar Cookie Bars

I was sick all weekend (yay, not!) and thought my boys deserved a special treat for taking such good care of me. So, Sunday night I whipped up a batch of my Vanilla Bean Sugar Cookie Bars. I let Brayden pick the icing color and he choose blue with clear sprinkles on top!

This is a fast and easy dessert - and so, so tasty!

Vanilla Bean Sugar Cookie Bars

Jenna’s Journey Recipes

For the Bars:

5 cups flour

1 teaspoon salt

½ teaspoon baking soda

2 sticks softened, unsalted butter

2 cups white sugar

4 large eggs, room temperature

3 teaspoons pure vanilla extract

½ vanilla bean, split and seeded

For the Frosting:

3 cups powdered sugar

2 sticks softened, unsalted butter

1 teaspoon vanilla

4 tablespoons milk (more if needed)

Preheat oven to 375.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar. Add vanilla and vanilla bean (cut one bean in half. Saving one half, split the half you are using in half again length wise. Use the back of a paring knife to scrape the seeds out). Mix well, making sure vanilla seeds are dispersed throughout the batter. Add eggs, one at a time, mixing well in between.

In a separate bowl, combine flour, salt and soda. Mix well using a whisk, then add in three increments into the wet batter.

Press batter into a tin foil lined 9*13 that has been sprayed with a non-stick spray. Bake about 15-20 minutes, or until a toothpick comes out clean.

For the Frosting:

Once cake is almost cooled, fit your stand mixer with a whisk attachment. Beat powdered sugar and butter together. Add vanilla. Add milk. Adjust milk and powdered sugar measurements as needed to achieve your desired frosting texture.

Spread frosting on cooled bars. Add sprinkles, if desired. Cut into bars.

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