Sugar Cookie Bars

For the cookie:
Cooking spray
2 1/2 cups SPAR Cake Flour
1 tsp. Corn Flour
1/2 tsp. SPAR Baking Powder
1/2 tsp. SPAR Salt
3/4 cup SPAR Butter
1 1/2 cups SPAR White or Brown Sugar
2 large eggs
1 tsp. Vanilla Extract

For the buttercream:
1/2 cup SPAR Butter
1 tbsp. SPAR Full Cream Milk
1 tsp. Vanilla Extract
2 cups SPAR Icing Sugar
Holiday sprinkles

Make the cookie bars:
Preheat oven to 180°C. Lightly grease a 20cm baking pan and line with parchment paper, leaving a 5 cm overhand on two sides. Whisk together flour, corn flour, baking powder, and salt in a bowl.

Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs and vanilla and beat until well combined. Slowly beat in flour mixture until combined.

Transfer dough to prepared baking pan and spread evenly. Bake until edges are golden brown, 25 to 30 minutes. Cool in pan on a wire rack, 15 minutes. Use the parchment paper to lift cookie out of the pan and cool completely on wire rack.

Make the buttercream:
Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in milk, peppermint or vanilla extract, and confectioners’ sugar. Spread frosting over cookie bars and sprinkle with holiday sprinkles. Cut into squares.

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