Birthday Sugar Cookie Bars Recipe
Bake amazing birthday sugar cookie bars Easy recipe creates delicious bars for parties Find quick baking techperfect dessert
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 225g unsalted butter, softened
- 200g granulated sugar
- 100g light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 375g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120ml milk
- 1 teaspoon vanilla extract
- 450g icing sugar
- Hundreds and thousands sprinkles, for decoration
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 9×13 inch baking tin with baking paper, leaving an overhang on two sides for easy removal.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This might take a few minutes, but it’s crucial for a good texture. You should see the mixture become noticeably paler.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough bars.
- Press the dough evenly into the prepared baking tin. I find it easiest to use my fingers or the back of a spoon to spread it out smoothly.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the centre comes out clean. Keep a close eye on them, as ovens can vary.
- While the bars are baking, prepare the icing. In a large bowl, whisk together the milk and vanilla extract. Gradually add the icing sugar, mixing until smooth.
- Once the bars are out of the oven, allow them to cool completely in the tin before frosting. This prevents the icing from melting. Lift the bars out of the tin using the baking paper overhang.
- Spread the icing evenly over the cooled bars. Immediately sprinkle generously with hundreds and thousands. The icing sets quickly, so make sure to get those sprinkles on before it does!
- Cut into squares and serve. These are best enjoyed fresh, but they will keep well for a few days in an airtight container.