Wednesday, August 7, 2013

Lofthouse Cookie Bars with Whipped Buttercream Frosting


I LOVE sweets and the frosting on the lofthouse cookies are a big weakness of mine. I always wish there was more frosting! I found the cookie recipe for these on pinterest and they were great! The frosting was almost spot on. The only problem? I'm lazy and I don't want to spend my time frosting each individual cookie or baking in batches. Then I saw a recipe for lofthouse cookie bars. I thought, "What a great idea! I won't even have to individually cut out the cookies, it's one pan, and one bake time. AND it's one thing to frost!" But the bar recipe just called for boring old buttercream frosting. "Not a problem," I thought, "I'll just use the frosting recipe from the cookies!" Brilliant. The amount is perfect and the bars are better than the cookies! The cookie recipe is here and the bar recipe is here.
1. For the bars, you will need to preheat the oven to 350F and grease a 15x10 jelly roll pan. The original recipe says to coat the pan in foil first, then grease it, but I always have problems with the aluminum foil staying on the bottom of the cookies and having to peel it off.


2. Cream together 1c. room temperature butter, 8oz. cream cheese (fat free is fine), and 1 1/2c. sugar. Add 1 egg and 2t. vanilla and mix well. Add 1t. baking powder, 1/2t. baking soda, and 2 1/2c. flour. The dough will be very soft. 

3. Press the dough into your pan. I recommend sprinkling it with flour first and coating your hands in flour. It can be very sticky and hard to smooth out otherwise. Bake for 20 minutes or until golden brown. Cool completely before frosting.


4. For the frosting cream together 1c. butter, 1t. vanilla, and 4c. powdered sugar. Slowly add in 6T. heavy cream and beat until frosting is light and fluffy. The heavy cream is what really makes the difference in the frosting! Add food coloring if desired. I desired, so I added red.

5. Spread frosting over cooled cookie bars and add sprinkles.



linking up with All Things Pretty
Lofthouse Cookie Bars with Whipped Buttercream Frosting
Bar Ingredients:
1c. butter
8oz. cream cheese
1 1/2c. sugar
2t. vanilla
1 egg
1t. baking powder
1/2t. baking soda
2 1/2c. flour

1. Preheat oven to 350F. Grease 10x15 jelly roll pan. Cream butter, cream cheese, and sugar. Mix in vanilla and egg. 
2. Slowly add dry ingredients. Pat dough into pan coating dough and hand with flour as needed. Dough will be sticky. Bake 20 minutes or until golden brown. Cool completely before frosting.

Frosting Ingredients:
1c. butter
4c. powdered sugar
1t. vanilla
6T. heavy cream

1. Mix butter, powdered sugar, and vanilla together until well blended. Add cream and mix on high speed until frosting is light and fluffy. Add food coloring if desired. Spread over cooled bars and add sprinkles if desired. 

11 comments:

  1. Ginny.mossman@doane.eduAugust 7, 2013 at 7:12 AM

    Yum Laura!

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  2. Yum! Bar cookies always seem to be easier to make. ;)

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  3. Dear Laura, I am so happy to have come across your blog. First of all, I love the title and I love the Mae West quote. She is one of my very favorites.


    I saw your cookie bars on All Thing Pretty. These are so lovely and pretty. Now following. Blessings, Catherine

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  4. Those look SO heavenly and light! Pinned to my dessert board. Thanks for sharing at All Things Pretty!

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  5. Thank you for visiting! We think they are delicious!

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  6. They are dangerously yummy! I'm so glad I found the frosting recipe on pinterest!

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  7. They do and I am a sucker for an easy way out, especially when it turns out as delicious as this!

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  8. Thank you so much! I love how that quote reminds me to try and live each day to its fullest. :)

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  9. Can it be true; I don't need a stand mixer to make these? I've been looking for a Lofthouse cookie recipe. I've seen a lot, and they all require those mixers.

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  10. As far as I know a stand mixer with the paddle attachment (which I used) does the same job as a hand mixer. I think a hand mixer would work just fine with this recipe. :)

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  11. Awesome. Thanks for the reply.

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