Unicorn Sugar Cookie Bars

I was excited to bake these sugar cookie bars from @twosugarbugs.  These sugar cookie bars are easy to make.  They are very soft, covered with a delicious buttercream and lots of sprinkles on top.

I decided to turn them into Unicorn Sugar Cookies Bars instead, so that I could try out some more of my Americolor food gels.  This is a great recipe for children's birthday parties or just as a treat.  If you wanted the more adult version, do not add colour gels to the buttercream.

With the unicorn buttercream I got a bit excited when the pink and blue icing blended together to produce a beautiful purple, but I think I over-mixed when spreading it over the cookie sheet.  Next time I make it, I will try not to over mix the colours, so that more pink and blue icing are visible.

The recipe below has been converted into Australian measurements and I also left out the almond essence as I didn't have any.  Please head over to twosugarbugs.com if you would like to see the original recipe without the unicorn buttercream.


Happy Baking xo

Unicorn Sugar Cookie Bars 

Ingredients

· 125 grams unsalted butter
· 115 grams cream cheese
· ½ cup caster sugar
· ¾ cup icing sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 2 ½ cups plain flour
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· ¾ teaspoon salt
· ¼ cup sprinkles (optional)

Frosting

· 125 grams unsalted butter
· 2 ½ cups icing sugar
· 1 teaspoons vanilla extract
· 1 tablespoon thickened cream
· Food Colouring (deep pink & sky blue -Americolor)
· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Line a 20 x 30 cm tin with baking paper.

3. Using an electric beater, cream butter and cream cheese on medium speed for about 2 minutes until light and creamy.

4. Add caster sugar and icing sugar and mix until pale and fluffy, this will take about 3-5 minutes.

5. Add egg and vanilla extract, beat until combined. Gradually add sifted flour, baking powder, baking soda and salt. Mix until just combined.

6. Fold in gently the sprinkles. Press dough mixture into tin using a spatula or lightly moistened fingers. The dough will be thick and somewhat sticky.

7. Bake for 14-16 minutes or until the edges are barely brown. They will look a little under done. You don’t want to over bake the bars as they will turn out more cake like and less like a soft sugar cookie.

8. Allow it to cool completed before frosting it.

Frosting

9. Place butter into a large bowl. Beat on low until butter is

fluffy. Add 1 cup of icing sugar, vanilla extract and thickened cream. Beat until combined and add the remaining icing sugar.

10. Increase speed to medium and beat until light and fluffy (this will take a few minutes).

11. Divide icing into two bowls and add a few drops of food colouring. Mix well and place spoonful of the two different coloured icing randomly on top of the cookie sheet.

12. Using a spatula spread the icing evenly and add sprinkles. Cut into squares.

Tips

· To get clean squares, wipe your knife between each cut.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.