Copycat Lofthouse Sugar Cookie Bars

Name: Copycat Lofthouse Sugar Cookie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 bars
Ingredients: 1 cup unsalted butter, room temperature; 2 cups sugar; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1/2 cup sour cream; 2 teaspoons vanilla extract; 2 teaspoons almond extract; 5 cups all-purpose flour; 3 tablespoons cornstarch; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; FROSTING:; 1 cup butter, softened; 1 teaspoon vanilla extract; 4 cups confectioners' sugar; 1/8 teaspoon salt; 1/4 cup heavy whipping cream; 4 to 5 drops food coloring of choice, optional; 2 tablespoons rainbow sprinkles, optional

Total Time Prep: 20 min. Bake: 30 min. + cooling

Yield 12 bars

Test Kitchen Approved

With their soft cookie base and a cloud of sweet pastel buttercream on top, these copycat Lofthouse cookie bars taste like they came straight from your supermarket bakery.

Ingredients

1 cup unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
2 teaspoons almond extract
5 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
1/8 teaspoon salt
1/4 cup heavy whipping cream
4 to 5 drops food coloring of choice, optional
2 tablespoons rainbow sprinkles, optional

Directions

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, 3-5 minutes. Add eggs and egg yolk, beating well until incorporated. Beat in sour cream and extracts.
In a large mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. With the stand mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no dry patches remain.
Transfer to a parchment-lined 13x9-in. baking pan; spread into an even layer. Cover; chill at least 1 hour or overnight.
Preheat the oven to 350°. Bake 17-20 minutes or until the dough is set and no longer glossy on top.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream butter and vanilla on medium speed until fluffy, 1-2 minutes. Slowly beat in confectioners' sugar and salt until smooth and creamy. Beat in heavy cream until light and fluffy, 2-3 minutes. Beat in food coloring, if desired. Using an offset spatula, spread the frosting evenly over the cookie bars. Decorate with sprinkles, if desired. Cut into squares to serve.

Nutrition Facts

1 bar: 813 calories, 36g fat (22g saturated fat), 140mg cholesterol, 549mg sodium, 116g carbohydrate (73g sugars, 1g fiber), 7g protein.

With an ultra-soft sugar cookie base and a sweet homemade buttercream, these copycat Lofthouse cookies in bar form never last long when they're in my house. —Lauren Habermehl, Pewaukee, Wisconsin

Recipe Creator