I don’t think I’ve ever made a Valentine’s recipes in January before; I’ve always been steadfast in the belief that February 1-14 is the acceptable window for red and pink sprinkles and hearts all around. Not a day before and not a day after.
But. In the recent aftermath of 2020, I really think anything goes. Time is still kooky. I ordered a tuna fish sandwich the other morning for breakfast. If eating 9am tuna-cheddar-avocado sandwiches is something I’m doing now, then Valentine’s Frosted Sugar Cookie Bars in January seem perfectly respectable.
Whether your’re into this reasoning or not, here is a delicious red and pink sugar cookie bar recipe with hearts all around. The soft and chewy sugar cookie bars are topped with vanilla buttercream. You can of course pick any color you want for the frosting if it’s too early for V-day. I always fancy an opportunity to dabble in my dyes, and clearly went with the most obnoxious shade of pink I could create. Top with sprinkles- Valentine’s or other- and you’ve got yourself a 9″x13″ pan of delicious Valentine’s Frosted Sugar Cookie Bars.
Valentine's Frosted Sugar Cookie Bars
Ingredients
For the Sugar Cookie Bars
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
For the Frosting
- 1/2 cup unsalted butter softened
- 2-3 cups powdered sugar
- 2-3 tbsp cup heavy cream, half & half or milk
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- food dye optional
For the Top
- Valentine's sprinkles
Instructions
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Heat the oven to 350° F and prepare a 9x13" pan by spraying with cooking spray.
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In the bowl of an electric mixer, cream together the butter and sugar until it's light and fluffy, for about 2-3 minutes. Add the eggs, one at a time, mixing after each egg. Then add the vanilla and mix to combine. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients to the sugar/butter mixture, mixing until just combined. Then, fold in the sprinkles.
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Spread the cookie batter into the pan, patting it down so it's evenly spread. Bake for 15-18 minutes, until the edges are lightly golden. The bars will look pale and puffy and undercooked, but be sure to not over-bake them. Let them cool completely before frosting.
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To make the frosting, beat the butter for about 2-3 minutes, until light and fluffy. Slowly add in the powdered sugar, heavy cream/milk, vanilla extract, and salt. Add more heavy cream/milk or more powdered sugar until it reaches the desired consistency. Add desired food dye colors (1-2 drops should do it) and mix until the color is evenly spread throughout. Spread on the cooled bars and top with sprinkles. Enjoy!