Soft Cookie Bars Frosting (Print Version)
# Ingredients:
→ Cookie Layer
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking powder
03 -
1 3/4 cup all-purpose flour
04 -
1 1/2 teaspoons vanilla extract
05 -
1 large egg
06 -
3/4 cup granulated sugar
07 -
1/2 cup unsalted butter, softened
→ Frosting Layer
08 -
2 cups powdered sugar
09 -
3/4 teaspoon vanilla extract
10 -
3 ounces whipped cream cheese (about 1/2 cup)
11 -
4 tablespoons unsalted butter, softened
→ Toppings
12 -
Sprinkles or candy hearts for garnish
# Instructions:
01 -
Heat your oven up to 350°F. Lay some parchment in an 8x8-inch pan to cover one side and the bottom.
02 -
Use a stand mixer with the paddle attachment and whip the softened butter for half a minute till it’s creamy. Slowly mix in the granulated sugar, stir in the egg, and finally blend in the vanilla extract so everything is smooth.
03 -
Stop the mixer, scatter the flour, salt, and baking powder on top of the wet batter, then mix on LOW speed until it looks like dough.
04 -
Press the dough evenly into your prepped pan using your fingers. Bake it for 20 minutes or until a toothpick comes out mostly clean with a few moist crumbs on it. Let the cookie cool completely.
05 -
In a clean bowl, beat the softened butter and whipped cream cheese at high speed for a minute until it’s airy. Add in vanilla extract, then gradually mix in the powdered sugar on low speed. If it’s too thick, splash in a bit of milk to thin it out.
06 -
After the cookie base is fully cooled, spread the frosting all over. Use sprinkles or candy hearts for extra flair, slice into squares, and enjoy!
# Notes:
01 -
European butter has extra fat and gives better flavor, but regular unsalted butter works fine too.
02 -
Because of the cream cheese frosting, store these bars in the fridge for up to 5 days.
03 -
If you’re freezing, skip the frosting. Plain bars can be kept frozen for up to 3 months. Defrost them in the fridge, then frost and serve.