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A scrumptious Sour Cream Cookie Bar that takes regular sugar cookies to a whole new level. Each treat offers a soft, cake-like bottom made zesty with sour cream, finished with pillowy, vibrant frosting and fun sprinkles - giving you just the right mix of tastes and textures.
I came up with this when looking for easy baking wins that don't cut corners on taste. Adding sour cream gives these bars an amazingly soft bite that makes them stand out from regular sugar cookies.
Key Components
- Full-fat Sour Cream: Left out until warm
- Unsalted Butter: Softened completely
- All-Purpose Flour: Gives shape
- Large Egg: Not cold
- Fresh Lemon Juice: Adds zip
- Pure Vanilla Extract: Boosts taste
- Powdered Sugar: Makes topping
- Rainbow Sprinkles: If you want
- Food Coloring: Your choice
HOW TO MAKE IT
- 1. Get Ready:
- Let butter, egg, and sour cream warm up - this really matters for good mixing. Heat oven to 350°F. Put parchment in a 9x9-inch pan with extra hanging over sides for lifting out later.
- 2. Mix Cookie Base:
- Beat butter and sugar till puffy and light, around 3 minutes. Throw in sour cream, egg, lemon juice, and vanilla. Don't worry if it looks broken - that's fine. Add flour and stir just enough to mix it in.
- 3. Get Baking:
- Push dough flat in your lined pan, making sure it reaches all edges. Bake for 30-35 minutes until sides turn golden and top looks slightly tan. Let it cool totally on a rack.
- 4. Whip Up Frosting:
- Mix butter until smooth. Slowly add powdered sugar, vanilla, and salt. Put in food coloring if you like. Keep beating until it gets fluffy. Spread over your cooled cookie base.
- 5. Finish It Off:
- Add sprinkles right away while frosting's still soft. Wait 30 minutes at room temp or cool for 20 minutes in the fridge for prettier slices. Cut into 16 squares.
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The real magic comes from the sour cream. As my grandma always said, "A bit of tang makes everything taste more interesting."
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Keeping Fresh and Planning Ahead
Keep these treats in a sealed container at room temp up to 3 days, with parchment between layers so they don't stick together. For keeping longer, put in the fridge for a week or wrap each one in foil and freeze up to 3 months. You can make the cookie base a day early, but it's best to add frosting the day you'll serve them.
How to Serve and Switch Things Up
These bars taste best when they're not cold - the texture's just right. If they've been in the fridge, let them sit out 15-20 minutes first. For gatherings, stack them on a fancy plate with different colored frostings and sprinkle combos. During special times of year, match your frosting colors and sprinkles to the holiday.
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Fun Twists
Switch these bars up for any event by changing frosting colors and sprinkle types. Try adding almond or lemon flavoring for new taste directions. Make swirly patterns in your frosting, or split it into sections with different colors for birthday parties. Dress them up with holiday-themed sprinkles, shimmery sugar, or your own special decorations. The basic version works as a blank canvas for whatever you can dream up.
Frequently Asked Questions
- → Why should ingredients be at room temperature?
- It makes mixing easier and gives the bars a smoother texture.
- → Can I prepare these in advance?
- Absolutely! Store them in an airtight container for up to three days.
- → What’s the purpose of a parchment sling?
- It helps you lift the bars out cleanly and makes cutting a breeze.
- → Can these bars go in the freezer?
- Sure! Freeze the bars without frosting for up to three months, then frost after thawing.
- → Is the recipe easy to double?
- Definitely! Use a larger pan and bake a bit longer—about 5 to 10 extra minutes.