These Frosted Cookie Bars are delicious and easy to make. A great alternative to the classic cookie.
The only thing better than a cookie is one that is so mammoth that it needs to be baked into a bar. Because let’s be honest, who only ever eats one cookie at a single sitting? Who finishes that one little cookie and says ‘Yup, that will do it for me!’ and walks away?
Baking cookies bar form is beneficial on several levels, in this girls humble opinion. First, you essentially are taking the volume of three cookies and compacting them into a socially acceptable format. Take three cookies at once at your company pot luck, people may talk. Walk off with one cookie bar, completely acceptable. Hey, I don’t make the rules.. I’m just here to help you get around them. Second, let’s discuss frosting. I think we can all agree that no matter what the buttercream is sitting on or in, whatever it is, that object is simply a vehicle for delivering the frosting to your face. Disagree? Do we need to contemplate how many times we have all spooned forbidden scoops out of the frosting tub when no one was looking? Don’t worry.. I’m not here to judge, after all we are friends – you don’t tell on me and I won’t tell on you. Third, time and energy. I don’t care who you are, when you are baking a large amount of cookies buy the second round of 8-10 minute baking time rotations, the novelty of making cookies is long gone. Bake your cookies in bar form and it is a one stop shop. One pan, one time, no rotation.
It’s all staring to come together now, isn’t it?
My favorite cookies are my Orange Sugar Cookies so I took that recipe and tweeked it a bit. The result? Goliath cookies!!! These particular bars are huge! They could easily be cooked in a 13 x 9 at half the time and would be perfect for larger crowds. Myself, I thought we would try the bigger is better philosophy (hence the 3 pounds and 2 inches of frosting) but whatever makes you happy, run with it.
Frosted Cookie Bars
Preheat oven to 350. Prepare a 9 x 9 pan buy lining it with parchment paper, enough to hang over the sides.
In a large bowl, cream together the butter, shortening, and sugar until combined. Add in the eggs one at a time and then your flavor extract. I typically use vanilla or almond or orange flavoring.
In a separate bowl, sift together the flours, cornstarch, baking powder, and salt. Add the flour mixture slowly to the butter mixture and mix until fully combined. This batter is very thick so I would recommend using an electric mixer to this point. Once fully combined, add in your white chocolate morsels and sprinkles. Using a big, heavy spoon, stir to combine.
Spoon (glop!) the batter into the prepared pan and using the back of a spoon .. or your hands.. press into the pan until even. Sprinkle the top with a tablespoon of sugar (any color will do) and bake for 45 minutes.
Remove from oven and let cool COMPLETELY!! I cannot stress this part enough. The middle will be ooey gooey and if you remove the bars from the pan, they will collapse. Then your husband will convince you they are ruined so he can dig his spoon right in the middle of the bars and proceed to happily consume. Two hours later, you will realize if you had just waited, you wouldn’t need to now make another batch to photograph for your food blog.
Am I oversharing?
Moral of the story? Wait. Be patient. Don’t touch them for several hours or even overnight.
When the bars are completely cool, cream together butter, heavy whipping cream, vanilla extract and powdered sugar to bring together the frosting. Add in a few drops of food coloring to make it fun. Remove your bars from the pan by lifting up the parchment paper and frost.
Add more sprinkles because they are cute and necessary.