Frosted Yogurt Sugar Cookie Bars

I wasn’t quite sure what to call these at first—my goal was to make sugar cookies, but to make it easier and quicker, I decided to spread the batter in a 10 x 15″ pan and make sugar cookie bars. But after I cut some of them into squares and took a bite, it kind of tasted like a sugar cookie sheet cake. I put the rest in the refrigerator, and the next day I finished cutting them into squares. Guess what? After these were refrigerated, they tasted more like sugar cookie bars—very thick bars! They’re actually good both ways—fresh from the oven or cooled in the refrigerator.

You probably noticed that “yogurt” is also part of the name of these squares. I used goat milk yogurt in this recipe—in both the dough and the frosting. You can use any yogurt that is thick and creamy—Greek yogurt would also work. The yogurt gives these sugar cookie bars a great chewy texture and makes the frosting extra creamy.

After baking these bars, let them cool, and then frost them. Add some sprinkles on top and you have a yummy treat to enjoy for the holidays!

Frosted Yogurt Sugar Cookie Bars

  • Servings: 25-30
  • Difficulty: easy
  • Print

FROSTED YOGURT SUGAR COOKIE BARS by NancyC
Makes a 10 x 15″ pan

1 cup plain or vanilla yogurt (goat milk yogurt or Greek yogurt work well)
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
4 cups unbleached flour

YOGURT FROSTING:
5 cups powdered sugar
6 Tablespoons plain or vanilla yogurt

Preheat oven to 350˚ F. Line a 10 x 15″ baking pan with parchment paper; set aside.

In small bowl, mix plain yogurt and baking soda; set aside.

In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs and mix well. Blend in the cinnamon, nutmeg, and vanilla, and then add the yogurt mixture from the small bowl. Gradually add in flour, a cup at a time, beating well after each addition.

Spread cookie dough evenly into the lined 10 x 15″ pan. Bake at 350˚F for 25 to 28 minutes, until just very lightly golden at edges and toothpick inserted in center comes out clean. Let cookies cool completely in pan.

Remove from pan by carefully lifting up with edges of parchment paper. Set on kitchen counter or table and spread frosting over uncut cookies, then add colorful sprinkles. Let frosting set, then cut into squares.

To make frosting: Put yogurt into a medium size bowl, then add powdered sugar a cup at a time, blending well. The mixture will be thick! If you want it thinner, just use less powdered sugar.

Recipe from NancyC | nancy-c.com

Of course, you can make these any time of year with different types of sprinkles, or you can just leave the sprinkles off. But for Christmas, definitely use holiday sprinkles or decorating sugar!

I thought using yogurt worked out well in this recipe. Do you use yogurt in any of your baking?

Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, LouLou Girls, Happiness is Homemade.

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