Frosted Soft Sugar Cookie Bars

Customize ’em for any occasion— just mix and match frosting and sprinkles

COOKIE BARS:

2 sticks unsalted butter, cold 11 ⁄ cups granulated sugar

2

3 large eggs

1 Tbs. vanilla extract

2 cups all-purpose flour

1⁄ tsp. salt

4

FROSTING:

4 cups confectioners’ sugar

1⁄ cup unsalted butter, at

2

room temp.

5 Tbs. whole milk

11 ⁄ tsp. vanilla extract

2

Food coloring (optional)

Assorted sprinkles and nonpareils, for decorating

Cookie bars: Heat oven to 350°F. Line 13"x9" baking pan with enough foil to overhang two short sides by 2"; coat with cooking spray. On medium speed, beat butter and granulated sugar until light and f luffy, about 2 min. Add eggs, one at a time, beating between each addition. Beat in vanilla. Add f lour and salt; beat just until dough comes together (it will be very sticky). Transfer dough to baking pan, pressing it into an even layer with your hands (If too sticky, lightly coat hands with cooking spray). Bake until golden around edges, about 25 min. Let cool completely in pan.

Frosting: On medium, beat confectioners’ sugar and butter until well combined. Stream in milk and vanilla and beat until frosting stiffens, scraping down side as needed, about 5 min. If using, beat in desired shade of food coloring. Using foil overhangs, transfer cookie to cutting board. Spread frosting on top; add sprinkles. Slice as desired. Servings: 16. Active time: 25 min. Total time: 1 hr., 25 min.