Sugar Cookie Bars

from Annie’s Eats adapted from The Repressed Pastry Chef

Ingredients:

For the cookie bars:

• 5 cups flour
• 1 teas salt
• 1/2 teas baking soda
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 teas vanilla extract
• Zest from 1 lemon

For the frosting:

• 1 cup unsalted butter, softened
• 1 teas vanilla extract
• Pinch of salt
• 4 cups confectioners’ sugar
• 5 tbs milk
• Food coloring

Preparation:

Preheat the oven to 350 degrees F and line a large baking sheet (13″x18″) with parchment paper and grease.

In a medium bowl, whisk together the flour, salt, and baking soda and set aside.

In the bowl of a stand mixer, combine the butter and sugar until light and fluffy. Add the eggs, one at a time until incorporated, scraping down the sides as needed. Mix in the vanilla and lemon zest. Add the flour mixture a little at a time until just combined.

Using your hands or a flat bottomed glass, press the cookie mixture into the prepared baking pan. Bake for 10-15 minutes, until light golden brown. Cool completely on a wire rack before adding the frosting.

Make the frosting: In the bowl of your stand mixer, cream the butter until smooth. Add the vanilla and salt. With the mixer on low, slowly add the confectioners’ sugar. Add the milk, if needed to create a smooth texture. If using food coloring, mix it in now.

Spread the frosting evenly over bars, cut evenly, and serve.

*I have made these twice now and both times the center of the bars were a little underdone. I’m ok with this because I like my cookies a little underdone, however, keep that in mind when checking for doneness.