SUGAR COOKIE BARS MADE EASY
Sugar cookies made easy! All the flavor of a regular sugar cookie, less than half the work. Great for serving with a meal or just a quart of milk! You can add food coloring to the topping if you like.
Provided by Sydni
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
- Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
- Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 39.5 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.7 g, Sodium 149.8 mg, Sugar 25.6 g
DOUBLE SUGAR COOKIES
Double the sugar, double the deliciousness. These chewy cookies are not to be missed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 120
Number Of Ingredients 11
Steps:
- In large bowl, beat granulated sugar, powdered sugar and butter with electric mixer on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
CRISPY COOKIE BARK RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, white sugar, dark brown sugar, vanilla extract, water, egg, chocolate chips, semisweet baking chocolate, coarse sea salt
Provided by Jordan Kenna
Categories Snacks
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚F (160˚C).
- Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
- Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
- Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
- Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
- Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
- Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
- Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
- Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
- Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
- Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
- Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
- Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
- Serve the pieces immediately or store in the refrigerator until desired.
- Enjoy!
Nutrition Facts : Calories 711 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams
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