Pastel colors are everywhere this season, and Pinterest has played a big role in popularizing the trend. You’ll find lovely Easter egg ideas,
image from Rit dye
charming outfits,
image from Shabby Apple
and, of course, beautifully styled food.
image from Cupcake Project
Since I’m a bit late to the pastel party, I decided to break out the food coloring and make a sweet batch of sugar cookie bars.
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Sugar Cookie Bars
From Annie’s Eats, adapted from The Repressed Pastry Chef
Ingredients:
For the cookie bars:
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest from 1 lemon
For the frosting:
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 cups confectioners’ sugar
- 5 tablespoons milk (or as needed)
- Food coloring, optional
Preparation:
Preheat the oven to 350°F (175°C). Line a large baking sheet (about 13″ x 18″) with parchment paper and grease lightly.
In a medium bowl, whisk together the flour, salt, and baking soda; set aside.
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing until each is incorporated and scraping the bowl as needed. Stir in the vanilla and lemon zest. Gradually add the flour mixture and mix until just combined.
Press the dough evenly into the prepared baking pan using your hands or the bottom of a flat glass. Bake for 10–15 minutes, or until the edges are lightly golden and the top is set. Allow the bars to cool completely on a wire rack before frosting.
To make the frosting: In the stand mixer bowl, cream the butter until smooth. Add the vanilla and salt. With the mixer on low, slowly add the confectioners’ sugar. Add milk as needed to reach a spreadable consistency. If desired, mix in food coloring to create pastel shades.
Spread the frosting evenly over the cooled bars. Cut into squares and serve.
Note: I’ve made these twice and found the centers to be slightly underdone both times. If you prefer a firmer center, bake a few minutes longer and check for doneness. These are still delicious slightly soft in the middle.
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