Receita Solta

Effortless Sweetness: Soft Cookie Bars with Perfect Glaze

The softness of the butter cookie with the practicality of a bar, finished with an out-of-this-world vanilla glaze.

RS

Por

Equipe Receita Solta

Effortless Sweetness: Soft Cookie Bars with Perfect Glaze
Prep Time20 min
Cook Time25 min
Servings16-20 bars
DifficultyEasy
Calories370 kcal

Resumo para quem tem pressa

"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."

Make these buttery shortbread bars with creamy vanilla glaze for a quick and delicious dessert, no rolling or cutting required. Perfect for any celebration, they bring the joy of sugar cookies in a practical and irresistible format.

O Que Você Precisa Saber

- 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

Essential Ingredients for Success

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup (226g), at room temperature Unsalted butter
  • 1 ½ cups (300g) Granulated sugar
  • 2 unidades, em temperatura ambiente Large eggs
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Whole milk
  • ½ cup (113g), at room temperature (for the frosting) Unsalted butter
  • 3 cups (360g), sifted (for the glaze) Powdered sugar
  • 2-3 tablespoons (for the glaze) Whole milk
  • 1 teaspoon (for the glaze) Vanilla extract
  • ¼ teaspoon (for the glaze) Salt
  • a gosto for decorating Colorful sprinkles

Instructions

Instructions: The Path to Perfection

1

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.

2

Em uma tigela média, combine a farinha de trigo, o fermento em pó e o sal. Misture bem e reserve. A resposta curta é: a combinação desses secos é a base para a textura macia das barras.

3

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.

4

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.

5

Gradualmente, adicione os ingredientes secos à mistura úmida, batendo em velocidade baixa apenas até incorporar. Não misture em excesso, pois isso pode deixar as barras duras e menos agradáveis. O segredo desta receita é misturar o mínimo possível.

6

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.

7

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.

8

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.

9

Uma vez que as barras estejam completamente frias, espalhe uma generosa camada de glacê sobre elas. Finalize com granulados coloridos a gosto. Use uma faca afiada para cortar em quadrados ou retângulos. A dica mais importante é garantir que as barras estejam frias antes de aplicar o glacê.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Effortless Sweetness: Soft Cookie Bars with Perfect Glaze com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef 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

Guarde as barras cortadas em recipiente hermético em temperatura ambiente por até 4 dias. Se o ambiente estiver muito quente e úmido, conserve na geladeira retirando 15 minutos antes de comer.

Can You Freeze It?

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

Sirva como doce de festa acompanhado de copos de leite gelado, chá gelado de limão com hortelã, café filtrado fresco ou ao lado de taças de sorvete de morango artesanal com calda de frutas.

Frequently Asked Questions

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.

Posso bater a farinha de trigo na batedeira em velocidade alta?

Não, misture a farinha em velocidade mínima ou com espátula apenas até agregar; bater em excesso deixa as barras duras e gomadas.

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.

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.

You might also like

Fale pelo WhatsApp