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Vanilla Bean Buttercream Frosted Sugar Cookie Bar Recipe. Smooth, creamy vanilla bean flecked swiss meringue buttercream on top of sweet, buttery, sugar cookie bars. | thesugarcoatedcottage.com #recipe #cookies #baking #sugarcookie #buttercream
Stacey - The Sugar Coated Cottage

Vanilla Bean Buttercream Frosted Sugar Cookie Bars

4 from 1 vote
Vanilla Bean Buttercream Frosted Sugar Cookie Bars. Smooth, creamy vanilla bean flecked swiss meringue buttercream on top of sweet, buttery, sugar cookie bars.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 8 x8 pan
Course: Dessert
Cuisine: Bar Cookie
Ingredients Method

Ingredients
  

  • SUGAR COOKIE:
  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • BUTTERCREAM
  • 3 eggs whites
  • 3/4 cups sugar
  • 2 1/2 sticks butter or 1 1/4 cup room temp, cut into Tbsp size chunks.
  • 2 tsp vanilla extract
  • Seeds of 1/2 of a vanilla bean
  • GARNISH:
  • Confetti sprinkles

Method
 

  1. Preheat oven to 350 degrees F
  2. Line 8x8 pan with parchment, set aside.
  3. SUGAR COOKIE:
  4. Place flour, baking soda, salt in bowl, mix to combine, set aside.
  5. In bowl of mixer fitted with paddle attachment cream the butter.
  6. Add in the sugar and mix until pale and light.
  7. Add in the vanilla, continue to mix.
  8. Add in the eggs, continue mixing.
  9. With mixer on low add in the flour mixture. Mix until completely combined and dough forms.
  10. Scoop dough into pan, with floured hands press dough evenly around the bottom of the pan until evenly covered.
  11. Bake 12-14 minutes or until lightly golden.
  12. Cool completely.
  13. BUTTERCREAM:
  14. In medium sauce pan add the egg whites and sugar.
  15. On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
  16. Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is cooled.
  17. On low speed add the butter one piece at a time. Mix until well combined.
  18. Switch to paddle attachment, add vanilla and vanilla beans, mix until smooth and glossy.
  19. ASSEMBLY:
  20. Once base is completely cooled and buttercream has been made. Scoop the buttercream onto the base and spread around with an off set spatula. Sprinkle with sprinkles.
  21. Tip: you can cut right away but for a cleaner cut refrigerate 10-15 minutes so the buttercream firms up a bit.

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