Sugar Cookie Bars are sweet and chewy and have the texture of an under baked cookie. Of course, you could bake it longer but if you love edges, those turn out nice and crisp!
2 sticks butter, softened
2 cups sugar
1/2 cup canola or flavorless oil
2 teaspoons vanilla extract
3 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup milk
4 to 8 tablespoons decorative sprinkles or sparkling sugar of your choice (may substitute a combination of 2 tablespoons sugar and 2 teaspoons ground cinnamon)
Heat the oven to 350°F.
Grease a 13 × 9-inch baking pan.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes.
Add the eggs, oil, and vanilla and mix until just combined, about 1 minute.
Add the flour, salt, and baking soda, mixing until just combined, about 30 seconds.
Mix in the milk until just combined, about 30 seconds.
Spread the dough in an even layer in the prepared pan.
Mix together the sugar and cinnamon in a small bowl and sprinkle evenly over the cookie dough OR just cover with colored sugar or sprinkles.
Bake 20 to 25 minutes for a slightly under baked cookie (which is how I like it), or another 3 to 5 minutes if you’re a firm cookie fan. Cool completely in the pan before cutting into squares.
Many sugar cookie bars are frosted, but these are sweet and perfectly acceptable without! Besides, everyone loves sprinkles!
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