I'm in the mood for sugar cookies about once a year, which is about how often I end up making sugar cookies with my kids. We absolutely love my regular favorite frosted sugar cookie recipe, topped with my marshmallow fluff frosting, but I was inspired to make something a little different after seeing a recipe for sugar cookie bars in the New York Times. I've tweaked and modified the recipe so we have a delicious, gluten-free sugar cookie bar. Yay! These are delicious and definitely give that sugar cookie vibe, but in bar form. The added cream cheese in the dough gives them a light texture, more reminiscent of what I have in my hamentashen dough. It was a hit around here. I sliced extras into small pieces and froze them, which works well for small treats. Enjoy!
In a large bowl, whisk together: (it's important to mix dry ingredients separately in GF baking to avoid lumps)
2 cups Kristin's Gluten Free Flour Mix
3/4 cup white rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, cream together:
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup white sugar
Add and mix in, scraping down a few times:
1 egg
2 tsp vanilla bean paste (or vanilla extract)
Mix the dry ingredients into the wet. Spread in 8 1/2" x 12" metal baking pan lined with parchment paper OR 9" x 13" pan lined with parchment paper.
Bake at 350 F for 22-30 minutes, until light browned on top and wobbles slightly in the center. These are best not overdone so they're nice and soft. I gave a wide time range because I find different ovens cook something like this dramatically differently. Also, if you like them a bit gooier, so for the shorter time and a bit drier, go for the longer time.
Remove from oven and cool completely in pan on wire rack. This will take a couple hours.
Frosting:
Mix together frosting in a mixer, beating well until light and fluffy:
6 Tbsp butter, softened
2 cup powdered sugar
1/2 cup marshmallow fluff
2 drops lemon essential oil OR 2 tsp fresh lemon juice
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
drops food coloring, if desired (I used some green and a little yellow for a light green frosting)
Slowly add heavy cream OR milk 1 tsp at a time until you have a smooth consistency. I find 1 - 2 Tbsp cream or milk works well.
Spread overtop the cooled bars. Add sprinkles, if desired.
Slice into squares and enjoy!
Yummy sugar cookie bars, ready to eat! I gave the frosting a pale green tint, but you can tint it whatever color you prefer!
Gluten Free Sugar Cookie Bars
Based on a recipe from the NYTimesIn a large bowl, whisk together: (it's important to mix dry ingredients separately in GF baking to avoid lumps)
2 cups Kristin's Gluten Free Flour Mix
3/4 cup white rice flour
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
In a mixer, cream together:
1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cup white sugar
Add and mix in, scraping down a few times:
1 egg
2 tsp vanilla bean paste (or vanilla extract)
Mix the dry ingredients into the wet. Spread in 8 1/2" x 12" metal baking pan lined with parchment paper OR 9" x 13" pan lined with parchment paper.
Bake at 350 F for 22-30 minutes, until light browned on top and wobbles slightly in the center. These are best not overdone so they're nice and soft. I gave a wide time range because I find different ovens cook something like this dramatically differently. Also, if you like them a bit gooier, so for the shorter time and a bit drier, go for the longer time.
Lightly browned and wiggles a bit in the center. Ready to cool.
Remove from oven and cool completely in pan on wire rack. This will take a couple hours.
Frosting:
Mix together frosting in a mixer, beating well until light and fluffy:
6 Tbsp butter, softened
2 cup powdered sugar
1/2 cup marshmallow fluff
2 drops lemon essential oil OR 2 tsp fresh lemon juice
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp salt
drops food coloring, if desired (I used some green and a little yellow for a light green frosting)
Slowly add heavy cream OR milk 1 tsp at a time until you have a smooth consistency. I find 1 - 2 Tbsp cream or milk works well.
Spread overtop the cooled bars. Add sprinkles, if desired.
Slice into squares and enjoy!
Yum! Ready to eat!
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