Frosted Sugar Cookie Bars #dessert #cookies #bars #pumpkin #brownies

These iced sugar treat bars are delicate, chewy, and bested with smooth vanilla buttercream. Furthermore, sprinkles… obviously!

I've been passing on to make sugar treat bars with light 'n sweet icing for a long time now! In the entirety of their delicate heated, mile high icing, sprinkles-to-the-maximum goodness… I can sincerely say that these beguiling little treats were definitely justified even despite the pause. That is to say, simply take a gander at them.

The present formula is as delicate as my preferred delicate heated treat, as chewy as my most loved blondie, and as sprinkly as my whole cookbook. You'll discover sprinkles in the treat bar base AND over the icing. Is there such an unbelievable marvel as an excessive number of sprinkles? Since I'm almost certain we test those points of confinement here on my blog.

To make the iced sugar treat bars ultra delicate, I include a bit of cornstarch. Trust me on this! Consider it: regularly utilized as a thickening specialist, cornstarch gives your sauce, pie fillings, soups, and coatings an increasingly bodied and full surface. The equivalent goes for your treat mixture – cornstarch will enable your batter to stay delicate, thick, and puffy during the heating procedure. The little 1.5 teaspoons utilized is surely a substantial lifter right now!

Also try our recipe : BEST VEGAN BLACK BEAN BROWNIES WITH BANANA #banana #brownies #vegan #dessert #recipes

Ingredients :

1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg + 1 egg yolk*
2 teaspoons pure vanilla extract
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup (80g) rainbow sprinkles (not nonpareils)*

Vanilla Frosting

3/4 cup (170g) unsalted butter, softened to room temperature
2 and 1/4 cups (270g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream or half-and-half*
1 teaspoon pure vanilla extract
salt, to taste
optional: food coloring (I used 1 drop red for this pink frosting) and extra sprinkles for decorating on top

Instructions :

Make the bars: Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.

Source : bit.ly/2O5pSKF