Organic Sugar Cookie Bars With Frosting
Indulge in homemade Organic Sugar Cookie Bars With Frosting that taste just like your favorite treat but without any artificial colors! This nostalgic dessert is a must bake for any occasion.
Equipment
- Digital Food Scale
- Stand Mixer
- 8x8-inch Baking Pan
- Parchment Paper
- Piping Bags (optional)
- Ateco Tip #846 (optional)
- Ateco Tip #21 (optional)
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 71 grams powdered sugar (sifted)
- 1 teaspoon vanilla bean paste
- 1 large egg
- 57 grams sour cream
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
Frosting
- 170 grams salted butter (softened)
- 284 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- ¼ teaspoon beet powder (optional)
- 1 to 2 tablespoons milk
- India Tree Nature's Colors Nonpareils
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla bean paste. Mix on low until combined and there are no butter chunks.
- Add the egg and sour cream and mix on low for a few rotations. Add the egg and sour cream and mix on low for a few rotations. Then add the dry ingredients: flour, baking powder, salt, and cinnamon and mix to combine into a cookie dough.
- Transfer the dough to the prepared baking pan and spread it out evenly, either using a spatula or your hands.
- Bake for 25 to 27 minutes or until a the middle looks set and the edges look lightly golden brown. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, and beet powder. Mix on low and add in 1 to 2 tablespoons of milk as needed to create a smooth and creamy frosting. Be sure to scrape down the sides of the bowl party way through mixing to ensure everything is combined.
- Transfer the frosting to two piping bags, one with Ateco tip #846 and the other with Ateco tip #21.
- Pipe rosettes on the top of the bars with Ateco tip #846. Fill in with rosettes and dollops with Ateco tip #21. Top with nonpareils.
- Cut into 9 bars and enjoy. Store in an airtight container in the fridge for up to 5 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use my stand mixer for ease, but if you want to use a hand mixer, that also works.
- Make sure your butter is soft. I prefer to leave it out on the counter to soften naturally. If you need to microwave it, only do 10 second intervals to ensure it doesn’t melt.
- You can color these another color by using another color. For blue use blue spirulina, for green use matcha, and for orange use India Tree Nature’s Colors Orange.
- If you prefer to use a cream cheese frosting, make Easy Homemade Cream Cheese Frosting (10 Flavor Options) instead!
- You don’t need to pipe the frosting, this is totally optional. You can just add all the frosting on top with a spatula and spread out evenly.
- If you want to use different sprinkles you can do that too!
- Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude — Bake for 23 to 25 minutes or until the middle looks set and the edges look lightly golden brown.
Nutrition
Calories: 556kcalCarbohydrates: 75gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 413mgPotassium: 58mgFiber: 1gSugar: 52gVitamin A: 855IUVitamin C: 0.1mgCalcium: 63mgIron: 2mg
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