Epic Patriotic Sugar Cookie Bars
Are you looking for a great 4th of July dessert? One that is simple to make and really delicious? These Epic Patriotic Sugar Cookie Bars are it!
Servings: 16
Equipment
Ingredients
- ½ cup softened butter
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour you can use any other type of whole wheat, but I prefer the whole wheat pastry. If you don't want to do wheat, switch to all white flour.
- dash salt
Buttercream
- 6 ounces softened butter
- 2 ½ cups powdered sugar
- ½ teaspoon vanilla
- milk to consistency
- patriotic sprinkles
Instructions
- Preheat oven to 300 degrees.
- Line a 9×9 baking pan with parchment and set aside.
- In a small bowl, combine the all-purpose flour, whole wheat pastry flour, and salt. Set aside.
- Cream the butter and granulated sugar for the cookie bars together. This should only take a minute.
- Add in your egg and vanilla. Mix to combine. Add in your flour mixture and again, mix to combine.
- Put it into your parchment-lined pan and press to even out.
- Place in the oven and bake for about 17 minutes.
- Remove from the oven and allow it to cool for 5 minutes.
- Then, using the parchment paper, remove from the pan and set on a cooling rack. Cool them for another 25-30 minutes.
- While they are cooling, mix your icing
- Add your powdered sugar, vanilla, and butter to a bowl. Add in 2 tablespoons of milk to start
- Mix well, than add in more milk if needed. I like my icing on the thick side, so it was good for me.
- Spread over your cooled bars, then sprinkle generously with your patriotic sprinkles.
- These are delicious served right away. They also hold really well for several days in the fridge too. They don't last long here, but have been good for up to 3 days.
- They are best in an airtight container or wrapped with saran wrap.
- Now, sit back and enjoy. You deserve it!
Notes
- Do not overmix. It is really important to not overmix them or you will have really tough cookies. I recommend mixing only to combine.
- I used whole wheat flour in this, but I highly recommend that you use whole wheat pastry flour. Whole wheat pastry flour is a lower protein flour, and so it makes a much more tender texture when baking with it.
- I like to bake my cookies in a metal pan. I prefer the way these pans bake as opposed to glass pans. In my opinion, the heat distributes more evenly.
- These cookies have a short baking time, and the worst thing you can do for these cookies is to overbake them. They only take between 15-18 minutes, so just be careful!