Can I tell you something? I haven’t made one single Christmas cookie this year.
I mean, I am constantly making cookies, but none that I can deem Christmasy.
I haven’t created one cookie tray to give to neighbors for the holidays, or even thought about a holiday bake list.
I feel like a flunkie-baker.
Isn’t the holiday season supposed to be my time to shine? To pull out all the stops?
You know what I would like?
I want someone to make ME cookies.
Wouldn’t that be nice, HUSBAND? Cookies for ME?
I think I will just give myself a pass this year on holiday baking.
Do you believe me?
I’m not a future-teller or anything, but I would bet that if you were to come to my house next Friday around, say…3:00, you will be sure to see me beneath a cloud of flour, smack-dab in the middle of a holiday guilt-baking session.
I know myself. My resolve is weak.
I have to say, though, that these bars I am gonna share with you today, are the perfect treat for those of you who don’t have a lot of spare time (me!), but still have embraced the holiday baking thing. Just thinking about getting out my piping bags and decorating sugar cookies gives me a meringue-powder-migraine, so let’s keep it simple.
Your neighbors will be happy to get a plate of these
The batter is insanely delicious. I might have had a spoonful or 20.
Prepare a jelly roll pan (15×10) by lining it with foil. Spray it very lightly with cooking spray.
Spread the batter evenly on your pan…it’s sticky stuff.
On a side note…I am loving my new Frigidaire Gallery Range Double Oven for all the non-holiday baking that I have been doing. What’s so great about it is that even for small batches of cookies it’s really perfection. Preheating goes faster and I can still fit multiple cookie sheets in the top oven alone!
Now make some buttercream.
You can tint your frosting any color you’d like. I like to add my coloring into the mixer and mix it up that way.
Lofthouse Sugar Cookie Bars.
- 1½ cups sugar
- 1 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 egg
- 2 teaspoons vanilla extract
- 2½ cups flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- Preheat oven to 350°
- Line a jelly roll pan (15x10x1) with aluminum foil and spray lightly with cooking spray.
- In your mixer cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.
- With mixer on low, add in your dry ingredients: flour, baking powder and baking soda.
- Mix until just combined.
- Press dough evenly into your prepared pan. (dough will be sticky)
- Bake for 20 minutes until edges begin to golden.
- Cool completely before frosting.