This is a delicious quick and easy recipe. I followed the clearly written directions using a 10" x 15" pan lined with parchment. I baked for 30 minutes. When cutting the cookies I made 2" x 2" squares which resulted in 36 squares. This cut resulted in the cookies looking like cake squares and they are NOT cake squares but cookies. Next time I prepare I will cut into 2" x 4" bars and should have a yield of 18 bars. The icing I used is the recipe for Buttercream Icing by Sharon Gerstman here on the AR site. Thank you Wicked Creations for your recipe and I am glad to see it has received kitchen approval by AR.
I made this recipe when it was still a Personal Recipe. ~ Simple and delicious bar cookie. I made mine in a jelly roll pan that I just sprayed with Pam®. I didn't have any problems getting them to release from the pan. I took these to Girls Night Out and they were enjoyed by all and I was asked by several for the recipe. This recipe comes in handy when you need something quick. It makes a lot and goes far. Thanks for posting WickedCreations.
Liked the flavor. I have now made these four different times. For this last batch that I made Saturday, I doubled the amount of vanilla. These are wonderful. I am glad I can give it five stars.
Really enjoyed these but did make a couple of changes. The dough was extremely dry, I ended up adding two extra eggs to it. I'm sure I could have added some oil or extra butter with similar results. I also added a little almond flavor, not because the flavor of the dough was necessarily lacking but rather because I LOVE almond in sugar cookies and it turned out great!
I followed recipe exactly. Was very easy. Did not stick to pan. Cut nicely. I made a raspberry butter cream frosting that was delicious on these.
1/4 cup of seedless raspberry jam melted,
1 cup butter softened, mix well. Add confectioners sugar. About 2 cups. I did not measure. Just by feel. 1/2 tsp. raspberry extract, TBS milk. Mixed well. Spread on cookies before cutting into squared. Was a beautiful rich pink color. Perfect for Valentines day or Easter.
Yum. Making this now. Inspired by the bakery @ my local grocery store today where they were giving out samples of sugar cookie bar topped with cream cheese frosting fresh apple and drizzled with caramel sauce. Made a few adjustments based on the reviews. Increased the flavorings by adding.5 tsp maple and butter flavors. Swapped 1/2 cup of sugar for dark brown. I used fresh whole wheat flour for 3 cups and 2 cups AP flour. It smells amazing has a fluffy texture almost like a blonde brownie. Can't wait to frost it and top it for dessert tonight.
Tasted like short bread not a sugar cookie has a very dry bland taste to it. Would not make again
My family devoured these! Pressed into a cookie sheet and used parchment paper to line pan. I did not have to bake as long as recommended since they were not as thick. I am making them again this weekend, but I am going to make them thicker and use them for strawberry shortcakes
I noted that one reviewer felt these were bland. So I decreased the White Sugar by 1/2 C and replaced it with Maple Sugar. I also replaced the Vanilla with Maple Syrup. I frosted with store bought frosting and dusted with a little more Maple sugar. De-Light-Full! You could probably also make the original recipe and replace the Vanialla with Peppermint Extract and dust with crushed Candy Canes. I'll do this one again for sure!
