These copy cat Lofthouse sugar cookie bars are fast and easy...and perfect for when you need to feed a small army something deliciously sweet. These remind me of the sugar cookies with frosting you find in the grocery store I used to devour as a kid...except way better!
I know I'm totally biased, but teaching is the most noble profession. The patience, love, and care you have to possess to be a great teacher is enormous. We've all heard the adage "Those who can't, teach" and there's no more frustrating of a phrase to those of us who have taught others (and by "others" I mean infants to graduate students). It's a profession full of people who know that to teach means to invite students into a welcoming, inviting space as if it were your own kitchen or living room. Those who teach know that you're constantly thinking about how to improve and refine your practices to reach every student. You think about your students all the time -- at Chipotle you'll remember how you should've gone to the Rockville location to see one of your students or you'll obsessively think about how you could engage the boy in the back whom you've had a hard time connecting with. Sometimes when you're seen "out in the wild" you feel like you're on the red carpet from the spotting, except you're wearing an Ann Taylor dress you got with your teacher discount and carrying your handbag from TJ Maxx. So basically the same thing, right?
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A friend of ours recently made the comment that he wasn't sending his kids to the public elementary school (which is by all accounts phenomenal, verdict TBD) because the public schools have 45 kids in a classroom. Well, despite the fact that the teaching profession continues to be under siege by everyone from politicians to every day people just plain ignorant, we can all agree that teachers everywhere hold little hearts in their hands and have one of the greatest responsibilities in society.
I made these bars for Connor and Brianne's teachers last week for teacher appreciation week. Those teachers are all so special to us and are 100% the reason why we've stayed at the school. They consoled me as I cried and cried when Connor left the infant room, calmed my nerves through multiple illnesses, and taught me so much about what it means to be a mother. I really should have gotten them a case of prosecco to go with these bars because I'm sure there are many days my kids bring them to drinking.
Why are these sugar cookie bars so good?
Remember those Lofthouse sugar cookies? I used to love those as a kid. They are a super soft sugar cookie with an equally thick coat of fluffy frosting on top. Basically heaven. These are the bar version of those -- and so, so delicious. Don't fear if the bars look like they are undercooked. They'll be fully baked and still have a nice, soft center your teeth will sink into. I love my original sugar cookie recipe for doing cut-outs, but these bars are excellent when you want to slather them in thick, fluffy frosting.
To all teachers everywhere, you are heroes. Hope you love these as much as our favorite teachers did!
Sugar Cookie Cake Bars with Fluffy Frosting
Ingredients
For the cookie bars
- 1 cup butter, room temperature
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 5 cups all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
For the frosting
- 1 cup butter, room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- ⅛ teaspoon salt
- 4 ½ cups powdered sugar, sifted
- 4 tablespoon heavy cream
- gel food coloring, color of your choice
- sprinkles, optional
Instructions
For the cookie bars
- Preheat oven to 375 degrees F. Coat a half sheet with cooking spray or butter and set aside.
- Cream the butter, sugar, vanilla extract, and almond extract together in the bowl of a stand mixer with paddle attachment. Add eggs once sugar mixture is light and fluffy.
- In a separate bowl, mix flour, salt, and baking soda. Slowly add the dry ingredients to the sugar mixture until all ingredients are combined.
- Dip your fingers in flour to transfer dough to prepared baking sheet. Gently press dough into pan to create an even layer across the pan.
- Bake for 12-14 minutes then let cool on a wire wrack.
For the frosting
- While cookie bars are cooling, beat butter, salt, vanilla extract and almond extracts into bowl of your stand mixer. Beat until fluffy.
- Alternate between adding in sifted powdered sugar and heavy cream until fully incorporated and desired frosting consistency has been reached. (You may want to add more heavy cream if frosting is too thick).
- Add a touch of gel food coloring to dye frosting color of your choice. Mix until completely combined. Spread frosting over cooled cookie bars and decorate with fancy sprinkles!
Notes
Hope you enjoy! If you make something from the blog or just love something, be sure to comment below and tell me all about it! You can also tag your pictures on Insta @wornslapout!
xxo
Trina and Tina says
Looks oh so scrumptious!
Kathryn says
Thank you, ladies! ❤️❤️