Time Saver Sugar Cookies

June 7, 2012
I was craving sugar cookies the other day, but I was crunched for time and not in the mood to chill the dough, roll it out, cut it into shapes, and frost each individual cookie. There are a lot of steps involved in this deceivingly simple treat! Well I came across a solution when I was searching foodgawker.com: Delicious, homemade sugar cookie bars from “A Little Bit Crunchy A Little Bit Rock and Roll.” 

Sugar Cookie Bars…what a brilliant idea! Whip up the dough, press it into a jellyroll pan, bake it up and frost the entire pan! As there isn’t any chilling, rolling, or cookie cutting involved, you save a ton of time. However, you still get all of the delicious goodness of a buttery rich sugar cookie. Yes please.

I baked my cookies in a 10×15 jellyroll pan, lined with parchment paper. You could probably cut the recipe down a little bit and bake it in a 9×13 as well, but I haven’t tried.
What is your favorite time saver cookie? Let me know below!
Original Post: 2/22/12
Yield: 36 Bars
Recipe adapted from: A Little Bit Crunchy A Little Bit Rock and Roll
Ingredients:

Cookies:
  • ¾ cup salted butter –
    room temperature (1 ½ sticks)
  • 1 ½ cups granulated
    sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla
  • 3 ¾ cups all purpose
    flour
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda

Frosting:

  • ½ cup salted butter –
    room temperature
  • ¼ cup shortening (I
    used butter flavored Crisco)
  • 1 teaspoon vanilla
  • 1 pinch of salt
  • 3 – 3 1/2 cups powdered
    sugar
  • 3 – 4 tablespoons milk
  • food coloring
    (optional)
  • sprinkles (optional)

Directions:
Sugar
Cookies:
  1. Preheat oven to 350.
  2. In a large bowl combine
    butter, shortening, and sugar until fluffy.
  3. Add eggs, one at a
    time, mixing well after each addition.
  4. Add vanilla.
  5. Sift together the dry
    ingredients in a separate bowl.
  6. Slowly incorporate dry
    ingredients to the wet ingredients.
  7. Press into a parchment
    lined 10×15 jellyroll pan.
  8. Bake at 350 for 10-15
    minutes.
  9. Allow cookies to fully
    cool.

Frosting:
  1. In a mixing bowl, beat
    the shortening and butter until light and fluffy.
  2. Add the vanilla and
    powdered sugar.
  3. Gradually add the milk
    until you reach your desired constancy.
  4. Add in food coloring,
    if desired.
  5. Frost cookie bars with
    a generous coating of frosting.
  6. Decorate with
    sprinkles, if desired…(of COURSE it’s desired!)
  7. Cut into bars and devour!

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