- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 16-20 bars
- Difficulty
- Easy
- Calories
- 370 kcal
Quick summary
“These sweet bars transform the classic butter cookie dough into a soft board covered with silky vanilla glaze. Decorated with colorful sprinkles, they brighten up parties and snacks.”
What you need to know
- Fluffy butter and sugar cream: beating for 3 minutes incorporates the necessary air to ensure a soft cake crumb.
- Even baking on a tray: spreading the dough on the 23x33 cm baking sheet ensures even thickness and cooking.
- Creamy pastry frosting: beating softened butter with powdered sugar produces velvety, stable frosting.
Ingredients
Main
- cups All-purpose flour
- teaspoon Baking powder
- teaspoon Salt
- cup (226g), at room temperature Unsalted butter
- cups (300g) Granulated sugar
- unidades, em temperatura ambiente Large eggs
- teaspoon Vanilla extract
- tablespoons Whole milk
- cup (113g), at room temperature (for the frosting) Unsalted butter
- cups (360g), sifted (for the glaze) Powdered sugar
- tablespoons (for the glaze) Whole milk
- teaspoon (for the glaze) Vanilla extract
- teaspoon (for the glaze) Salt
- for decorating Colorful sprinkles
Instructions
Principal
- Pré-aqueça o forno a 180°C (350°F). Grease and flour a 23x33 cm (9x13 inch) baking sheet or line with parchment paper, leaving flaps on the sides. This step ensures your bars come off easily, preserving their perfect shape.
- In a medium bowl, combine the wheat flour, baking powder, and salt. Mix well and set aside. The short answer is: the combination of these dry ingredients is the base for the soft texture of the bars.
- In a large bowl, with an electric mixer, beat the butter and sugar until you get a light and fluffy cream, for about 2-3 minutes. This process incorporates air, ensuring a light and velvety texture to your bars.
- Add the eggs, one at a time, beating well after each addition. Next, whisk in vanilla extract and whole milk, beating until batter is smooth and well incorporated for next steps.
- Gradually add the dry ingredients to the wet mixture, beating on low speed just until incorporated. Do not overmix, as this can make the bars hard and less pleasant. The secret of this recipe is to mix as little as possible.
- Pour the batter into the prepared baking dish and spread it evenly using a spatula. Bake for 20-25 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean. Do not overcook to ensure tenderness.
- While the bars cool completely on the baking sheet, prepare the glaze. In a large bowl, with an electric mixer, beat the butter until creamy. Gradually add the sifted powdered sugar, milk (starting with 2 tablespoons), vanilla extract, and salt.
- Beat at medium-high speed for 2-3 minutes, adding more milk if necessary, until the frosting is light, fluffy, and spreadable. The professional technique is to sift the sugar to prevent lumps and achieve a silky, flawless glaze.
- Once the bars are completely cool, spread a generous layer of glaze over them. Finish with colored sprinkles to taste. Use a sharp knife to cut into squares or rectangles. The most important tip is to ensure the bars are cold before applying the glaze.
Chef's tips
- Line the baking sheet with parchment paper leaving leftovers on the sides to lift the entire block before cutting the bars.
- Remove the dough from the oven when the edges are slightly golden and the center is still pale and soft to the touch.
- Let the cookie cool completely before spreading the glaze to prevent the topping from melting in the heat.
Variations
- Lemon citrus glaze: substitute the glaze milk with strained Sicilian lemon juice and add fine zest of the peel.
- Cocoa marbled bars: divide a third of the batter, mix with two tablespoons of cocoa powder, and swirl in the pan.
- Filling with dried fruits: fold in half a cup of dried cranberries or golden raisins into the batter before baking.
Substitutions
- Colored sprinkles: replace with fine shavings of semi-sweet chocolate, chopped nuts, or themed sprinkles.
- Vanilla extract: use almond extract in the proportion of half a teaspoon for a refined confectionery flavor.
- Whole milk: can be swapped for oat plant-based milk or fresh heavy cream for a velvety texture.
How to store
Store the cut bars in an airtight container at room temperature for up to 4 days. If the environment is very hot and humid, keep it in the refrigerator, removing it 15 minutes before eating.
Can it be frozen?
Freeze the already baked and cold cookie block, preferably without the glaze, wrapped in plastic film for up to 2 months. Thaw on the countertop at room temperature before frosting.
What to serve with
Serve as a party sweet accompanied by glasses of cold milk, iced lemon tea with mint, fresh filtered coffee, or alongside bowls of artisanal strawberry ice cream with fruit sauce.
Frequently asked questions
Can I beat the wheat flour in the mixer at high speed?
No, mix the flour at minimum speed or with a spatula only until incorporated; over-beating leaves the bars hard and gummy.
Can the icing be colored with food coloring?
Yes, add a few drops of gel food coloring in the desired color while beating the frosting to customize the bars for special occasions.
How to know if the cookie bars are already baked?
Stick a toothpick in the center at 22 minutes: it should come out clean and the edges should be subtly golden, without letting the dough harden.
How to achieve a perfect square cut?
Wait for the glaze to set for 30 minutes in the refrigerator and use a large, smooth knife, cleaning the blade with a damp paper towel after each cut.
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