Description
Ultra-Thick Lofthouse Cookie Bars are thick, soft, and cakey bars inspired by classic Lofthouse cookies. They feature a rich buttery base with a hint of sour cream for moistness, topped with a fluffy pink vanilla frosting and colorful sprinkles. These bars are perfect for celebrations or anytime you crave a festive, nostalgic treat with easy prep and baking in a single pan.
Ingredients
Cookie Bars
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 2 cups + 2 tablespoons all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
Pink Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 drops pink food coloring, gel preferred
- Sprinkles, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out after baking.
- Cream Butter and Sugar: In a mixing bowl, beat 3/4 cup softened butter and 3/4 cup granulated sugar together until light and fluffy, which should take about 2 minutes with an electric mixer.
- Add Eggs and Vanilla: Mix in 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract until the mixture is smooth and fully combined.
- Incorporate Sour Cream: Stir in 1/3 cup sour cream until the batter has a glossy appearance, which helps keep the cookie bars moist and tender.
- Add Dry Ingredients: Gently fold in 2 cups plus 2 tablespoons of all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt. Mix just until a thick dough forms to avoid overworking the gluten.
- Press Dough Into Pan: Using lightly floured fingertips, evenly press the dough into the prepared pan, making sure to push it into all corners for uniform thickness.
- Bake the Bars: Bake in the preheated oven for 22 to 27 minutes until the edges turn lightly golden and the center is set but still soft to the touch.
- Cool and Chill: Allow the cookie bars to cool completely in the pan on a wire rack, then chill them in the refrigerator until you are ready to frost.
- Make the Pink Frosting: In a clean mixing bowl, beat 1/2 cup softened butter with 2 cups powdered sugar, 2 to 3 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt until light and fluffy, about 3 minutes. Add 1 to 2 drops of pink gel food coloring and mix until the color is evenly distributed.
- Frost and Decorate: Spread the pink frosting evenly over the chilled cookie bars. Sprinkle generously with sprinkles for a festive look.
- Chill Before Serving: Place the frosted bars back into the refrigerator for 10 to 15 minutes to set the frosting before slicing.
- Slice and Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into 9 equal squares. Serve and enjoy!
Notes
- For even thicker bars, you can press a bit more dough into the pan or use a smaller pan, but adjust baking time accordingly.
- Using sour cream helps keep the bars moist and soft; you can substitute with Greek yogurt if preferred.
- Chilling the bars before frosting ensures the frosting doesn’t melt and stay fluffy.
- Gel food coloring is preferred for bright colors without thinning the frosting.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Allow bars to come to room temperature before serving for best texture and flavor.
