This weekend we had a cold front come through after a giant rainstorm.  We have our windows open today, and the cool breeze had me running for a long sleeve shirt and leggings to curl up in.

Don’t get me wrong.  I’m not complaining one bit about the “cool” weather we are having today because I know so many others are getting hit with snow yet again.  It sure seems like winter hasn’t gotten the memo that spring is here.

For now I’ll bask in the cooler temperatures because before I know it, it will be blazing hot around here. I know I’ll be wishing for these cool spring breezes blowing in when it’s over 100 degrees and 90% humidity this summer.

Over the past few years I have gone a little crazy baking different sugar cookie bars. Who needs cookie cutters and sugar cookies when you can press the dough in a pan and be done in 10 minutes?  Yes, I know that totally sounds lazy, but I’m all for working smarter in the kitchen not longer.

Whenever I need a quick and easy dessert for different parties or events, I like to make these Funfetti Sugar Cookie Bars or these Salted Caramel Chocolate Sugar Cookie Bars. No one can resist the sprinkles and sea salt in those treats.

Of course, you can’t go wrong with the mint, lemon, s’mores, neapolitan, or unicorn versions that I have made.

Sugar cookies are one of the easiest desserts because you can change up the flavors easily. Pretty much anything you love or can think of can be added to the dough or homemade frosting.

  • For the Bars;
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • For the Frosting;
  • 1/2 cup butter, softened
  • 1/4 teaspoon salt
  • 1 - 8 ounce can crushed pineapple, drained very well (save juice)
  • 4 1/2 cups powdered sugar
  • 1 1/2 cups sweetened shredded coconut
  • 1 Tablespoon pineapple juice
  • 1/2 cup toasted coconut
  • 24 cherries with stems, patted dry
  • 24 pieces dried pineapple

  1. Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick spray.
  2. Beat the butter and sugars until creamy. Add the egg and extracts and beat again.
  3. Stir together the flour, baking powder, salt, and coconut. Slowly add to the sugar mixture and beat until mixed in.
  4. Press the cookie dough in the bottom of the prepared pan. Bake for 14 minutes. Remove and let cool completely.
  5. Beat the butter, salt, and pineapple until creamy. Add the sugar and pineapple juice slowly and beat until creamy again. Spread on top of the cooled bars.
  6. Spread the shredded coconut on top of the frosting. Sprinkle the toasted coconut on top.
  7. Cut the cookies into 24 bars and top each one with a cherry and pineapple piece. Store in a loosely sealed container.

For The Full Instructions, Please Visit The Full Recipes:

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