Tangy Cream Cookie Squares (Print Version)
# Ingredients:
→ Cookie Bars
01 -
2 sticks (8 ounces) softened unsalted butter
02 -
½ cup room temperature full-fat sour cream
03 -
1 large egg at room temperature
04 -
1½ cups white sugar
05 -
1 tablespoon fresh lemon juice
06 -
2 teaspoons pure vanilla extract
07 -
½ teaspoon kitchen salt
08 -
2½ cups regular flour
→ Frosting
09 -
1 stick (4 ounces) unsalted butter
10 -
1 pinch kitchen salt
11 -
1 teaspoon pure vanilla extract
12 -
2 cups confectioners sugar
13 -
1-2 drops colored food gel or liquid (if you want)
14 -
¼ cup colorful sprinkles (if you want)
# Instructions:
01 -
Warm your oven to 350°F. Put parchment paper in a 9x9-inch pan with extra hanging over sides. Make sure your butter, egg, and sour cream aren't cold.
02 -
Whip butter and sugar until light and airy. Throw in sour cream, egg, lemon juice, vanilla, and salt. Stir in flour just until it all comes together. Push into your lined pan.
03 -
Cook for 30-35 minutes till you see a nice golden top. Let it sit in the pan for 10 minutes, then lift out and cool totally on a wire rack.
04 -
Mix butter and salt until smooth. Add your vanilla. Slowly mix in powdered sugar. Drop in color if you're feeling fancy.
05 -
Smear your topping all over the cooled cookie base. Toss on sprinkles if you want. Wait 30 minutes or stick in the fridge for 20 minutes before cutting into 16 squares.
# Notes:
01 -
Don't skip letting ingredients warm up first
02 -
For neat edges, cool in the fridge before slicing