Kids in the Sink

Sugar Cookie Bars

on February 9, 2012

My son has recently taken to calling me “mom”. Not mommy. Not mama. Mom. Like some kind of grown up man-child.

Let me tell you something about my son. He’s 2. Sooo, he should be calling me mommy.

These days, it’s always, “I got a blue car, Mom!” or “I can’t find the green ball, Mom!” or “Hey, Mom!”

Always with such vigor and emphasis on the mom part.

What happened to his childhood innocence? What happened to the days when I was his “mommy”? Who taught him to grow up. It’s cute when he says it, and it makes me chuckle, but I also kind of hate it. I hate it because I can see the grown up man-child he will be one day. One day when he will be taller than me and have a deep voice and facial hair. Facial hair! Ugh! And one day, when he will walk by and say “Hey, mom.”

Sad. So very sad.

To reclaim the innocence of childhood in the midst of this “mom” stage, I made sugar cookie bars. Everything you love about a sugar cookie in a bar form. Chewy, slightly underdone, but so very delicious sugar cookies. With frosting. Yes. Make them. Make the frosting pink. Add sprinkles. Pretend it’s for Valentine’s day. And try not to eat half the pan.

-Heather

Sugar Cookie Bars

Ingredients:

Cookies:

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla
5 cups flour
1 tsp salt
½ tsp baking soda

Buttercream Icing:

4 oz. unsalted butter, at room temperature
2 ½ cups powdered sugar
½ tsp salt
1 tbsp plus 1 tsp whole milk
1 tsp vanilla extract

Directions:

For the cookie bars:

  1. Preheat the oven to 375°.
  2. Spray a 9×9 in. pan with cooking spray and set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  4. Reduce the mixer speed to medium and add the eggs, one at a time, and mix well after each addition.
  5. Add the vanilla and mix well.
  6. In a separate bowl, whisk together the flour, salt, and baking soda.
  7. Reduce the mixer speed to low and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.
  8. Spread the cookie dough evenly into the prepared pan with a rubber spatula or your hands.
  9. Bake for about 15 minutes, or until a tester inserted into the center comes out clean. They will be light golden brown. Be very careful not to overbake! This will keep them chewy and wonderful.
  10. Let cool completely before frosting.

For the Frosting:

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and salt for about 30 seconds.
  2. Add half of the powdered sugar and the milk and beat until combined.
  3. Add the rest of the powdered sugar and vanilla and beat until combined.
  4. Scrape down the sides of the bowl and beat on high for 5-6 minutes, until light and fluffy. The longer you let it go, the silkier it will be.
  5. Frost the cookie bars as desired.

Source: Cookie bars from The Curvy Carrot, frosting from My Sweet and Saucy

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