Better-than-Swig Sugar Cookie Bars

Frosted sugar cookies are one of my all time favorite treats! If you’re from Utah (or visited) you may be familiar with Swig n’ Sweets, if you’re not familiar with it, they are a soda and cookie shop. I recently moved from Utah to California and I am going through some serious Swig withdrawals—gimme a dirty diet coke and sugar cookie please!

These sugar cookie bars are a hit with everyone, they’re dense, soft, sweet, and have a hint of almond. As much as I miss my Swig cookies, I think these are even better! They’re super easy and quick and cut up beautifully!

I usually make these in a 9×13 pan, but if you’re baking for a large crowd you can definitely double the recipe and make them in a jellyroll pan/cookie sheet 13×18.

Enjoy!

Alyssa

Better-than-Swig Sugar Cookie Bars

Ingredients

    Sugar Cookie Base:
  • ½ cup butter, softened
  • 7 tablespoons vegetable oil
  • 1 tablespoon water
  • ½ cup + 2 tablespoons granulated sugar
  • 6 tablespoons powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¾ cup flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
    Frosting:
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 2-4 tablespoons milk (or cream or half and half)
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • Pinch of salt (don’t leave this out, trust me)
  • Food coloring (optional)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit, and grease a 9x13 pan. Cream together butter, oil, and sugars until smooth and creamy. Add egg, water, vanilla and almond extract and beat until smooth
  2. Stir in flour, salt, baking powder until it is just combined—don’t over mix it. It doesn’t take much to combine it.
  3. Spread dough in the greased pan and bake for 12-14 minutes. If they look underdone, don’t worry! They will continue to cook a little and set up in the pan as they cool. If baked for longer they’ll be dry and crumbly.
  4. While the bars are baking, cream together butter and powdered sugar for frosting. Add milk 1 tablespoon at a time until frosting reaches the right consistency. Then add in the remaining frosting ingredients together until smooth. I like to frost the bars while they are just barely warm; it gives them a very smooth top. Feel free to top with sprinkles!
  5. Cool completely before slicing and serving. I love mine chilled!
http://infinetaste.com/2018/08/better-than-swig-sugar-cookie-bars

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3 thoughts on “Better-than-Swig Sugar Cookie Bars

  1. These are absolutely delicious! It’s slmost a cross between cookie dough, and a cookie, due to the moistness of the cookie. The hint of almond flavoring was perfection! Yummm

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