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Monday, 25 May 2020

Sugar Cookie Bars

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!

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 NYTimes

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.  
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!

Gluten Free Sugar Cookie Bars Recipe by Successfully Gluten Free! 

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