Description
Ingredients:
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1/2 teaspoon almond extract
– 1 cup powdered sugar
– 2 tablespoons milk
– Red and green sprinkles or festive colored sugar
Directions:
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the egg, vanilla extract, and almond extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Press the dough evenly into the prepared baking pan.
7. Bake for 18-20 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
8. Allow the cookie bars to cool completely in the pan on a wire rack.
9. In a small bowl, whisk together the powdered sugar and milk to create a smooth glaze.
10. Spread the glaze evenly over the cooled cookie bars and immediately sprinkle with red and green sprinkles or colored sugar.
11. Let the glaze set before cutting into bars.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
For a softer texture, do not overbake; remove bars as soon as the edges turn golden.
Use room temperature butter for easier creaming and better dough consistency
Step-by-Step Guide
Follow these detailed instructions for perfect cookie bars every time. First, ensure all ingredients are at room temperature, especially the butter and egg. This is crucial for achieving a smooth, cohesive dough. When creaming the butter and sugar, use a stand mixer or electric hand mixer on medium-high speed for the full 3-4 minutes; the mixture should be pale and fluffy. When adding the dry ingredients, mix on low speed just until no streaks of flour remain. Overmixing develops gluten, leading to tough bars. When pressing the dough into the pan, use the bottom of a flat glass or measuring cup dusted with flour to create a perfectly even layer, which ensures uniform baking.
Serving Suggestions
These festive bars are versatile. Serve them on a holiday dessert platter alongside peppermint bark and fudge. For a special presentation, drizzle with melted white chocolate after the glaze sets. They pair wonderfully with a cup of hot cocoa, spiced coffee, or a glass of cold milk. For a party, cut them into smaller, bite-sized pieces for easy sharing.
How-to Summary
In summary, make these cookie bars by: 1) Whisking dry ingredients. 2) Creaming butter and sugar until fluffy. 3) Beating in egg and extracts. 4) Combining wet and dry mixes. 5) Pressing dough into a lined pan. 6) Baking at 350°F until edges are golden. 7) Cooling completely before glazing and adding festive sprinkles.
Frequently Asked Questions
Can I make these bars ahead of time? Yes, they keep well. Store fully cooled and glazed bars in an airtight container at room temperature for up to 4 days. You can also freeze the unglazed baked base for up to 2 months; thaw and glaze before serving.
Can I omit the almond extract? Absolutely. Use an additional 1/2 teaspoon of vanilla extract for a total of 2 1/2 teaspoons vanilla. You could also experiment with other extracts like lemon or orange for a different flavor profile.
My glaze is too thick/too thin. How do I fix it? For a thinner glaze, add milk 1/2 teaspoon at a time. For a thicker glaze, add powdered sugar 1 tablespoon at a time until you reach the desired consistency for spreading.
Can I use a different pan size? A 9×13-inch pan is ideal. An 8×11-inch pan will yield thicker bars, requiring a slightly longer bake time. A larger 10×15-inch jelly roll pan will make thinner bars, so reduce the baking time by a few minutes.
Why did my bars turn out dry or crumbly? This is often due to overbaking or overmixing the flour. Measure your flour correctly by spooning it into the measuring cup and leveling it off. Remove the pan from the oven as soon as the edges are lightly golden.
Common Mistakes to Avoid
- Using cold butter: This prevents proper creaming, leading to dense bars. Ensure butter is truly softened.
- Overmixing the dough: Mix only until ingredients are combined after adding flour.
- Adding glaze to warm bars: The glaze will melt and soak in, creating a soggy layer. Patience is key—cool completely.
- Overbaking: The bars continue to cook in the hot pan. Remove them when the edges are just golden and the center appears set.
- Not lining the pan: Parchment paper with overhanging edges is the easiest way to lift out and cut clean bars.
Conclusion
These festive cookie bars are a simple yet impressive addition to any holiday gathering. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a soft, buttery base with a sweet, colorful topping. Their make-ahead convenience and crowd-pleasing flavor make them a seasonal staple. Enjoy the process of creating these delicious treats and the joy they bring to your table.