Cookie Bar vs Blondie
Sugar cookie bars are clearly a cookie bar. Technically, though, a blondie is also a cookie bar. The two desserts look very similar. Of course, the primary difference is in the ingredients rather than the appearance. What type of sugar you use is the specific difference. For these sugar cookie bars, I used white sugar. A classic blondie, would use brown sugar and butter for a butterscotch type flavor. Blondies also often mix in chocolate chips and pecans. A classic sugar cookie really does not have any type of mix ins. However, I did use rainbow sprinkles in these sugar cookie bars. Are the sprinkles required? I would say yes but feel free to decide for yourself.
These sugar cookie bars have no chill. Literally. You do not need to chill the dough. You also don’t need to soften the butter – you’ll just melt it. Go ahead and grab everything out of your pantry and fridge. Whisk your dry ingredients. Mix your wet ingredients. Stir the dry and wet ingredients together. Add the sprinkles. Press the dough into a prepared pan. I added a few more sprinkles on top to make them extra colorful, no need to press these in. Bake for thirty minutes. Once cooled, cut the bars into 16 squares. It really is this easy. And the reward for your work is very sweet.
Sugar Cookie Bars
- 2 cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/3 cup rainbow sprinkles (an additional tablespoon for sprinkling on top if desired)
- Preheat oven to 350°F and line 8×8 baking pan with parchment paper.
- In a medium mixing bowl, whisk together flour, corn starch, baking soda, and salt.
- In a large mixing bowl, stir together butter, sugar, and vanilla.
- Mix egg into wet ingredients. (If butter is still quite warm from melting, be sure to mix egg in rapidly so that it doesn't become a scrambled egg in the batter.)
- Gradually stir dry ingredients into wet ingredients until almost completely blended together.
- Add 1/3 cup sprinkles to cookie dough and mix until evenly distributed. Dry ingredients should also now be fully incorporated.
- Press dough into prepared pan. Add remaining tablespoon of sprinkles on top if you choose using (no need to press these into the dough).
- Bake 30 minutes or until slightly golden on top and a test toothpick comes out clean.
- Let cool completely before cutting into 16 squares.