Lofthouse Sugar Cookie Bars #desserts #frosting

Overly delicate sugar treats heaped with vanilla buttercream icing and loads of sprinkles! Tastes simply like a Lofthouse Sugar treat, thus simple to heat since they're in bar structure.

You may find various solutions relying upon who you inquire. A few people will disclose to you that it's the overly delicate treat on the base. Cream cheddar is the mystery fixing right now and answerable for the mark delicate, softness that these treats are celebrated for!

Others may say that it's everything regarding the icing with regards to these treats. THICK, sumptuous, smooth, scrumptious vanilla buttercream icing heaped high as can be with a sprinkling of sprinkles.

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INGREDIENTS:
For the cookie base:

• 1 cup butter, softened
• 8 oz cream cheese, softened
• 1½ cups sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2½ cups flour
• 1 teaspoon baking powder
• ½ tsp baking soda

For the frosting:

• 3/4 cup salted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons heavy cream
• sprinkles

DIRECTIONS:

1. Preheat oven to 350ºF. Prepare a 9x13 jelly roll pan or baking dish by lining it with parchment paper or foil and lightly spraying with cooking spray.
2. Use an electric mixer to beat together the butter and cream cheese until smooth. Mix in the sugar, and be sure to scrape down the sides of the bowl.
3. Mix in the egg and the vanilla.
4. Add the flour, baking powder, and baking soda. Mix until soft dough forms.
5. Spread the dough evenly in the pan or dish. Bake for 20 minutes. Let cool completely before frosting (recipe follows) and cutting.

For the Frosting:

1. Use an electric mixer to whisk the butter until it's smooth.
2. Add the powdered sugar one cup at a time with 1 tablespoon at a time of the vanilla or the heavy cream until all the ingredients have been added and the frosting is smooth. Be sure to scrape down the sides of the bowl as you go.
3. Frost the cooled cookies and add the sprinkles.

For more detail : bit.ly/2U70XtV

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