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2 Ratings
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  • 2 Ratings

These tasty sugar cookie bars are perfect for the holidays. This Christmas cookie recipe has a creamy white chocolate frosting and a hint of orange zest for the perfect holiday cookie.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins to 25 mins at 350°
prep:
35 mins
Servings:
48
Yield:
48 bars
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Orange Cream Sugar Cookie Bars

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray. Set pan aside. In a bowl combine flour, baking powder, cornstarch, and salt; set aside.

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  • In a large bowl beat butter with a mixer on medium 30 seconds. Add both sugars. Beat on medium to high until light and fluffy. Beat in the egg, vanilla, and orange zest. Beat in flour mixture. Transfer dough to the prepared baking pan. With lightly floured fingers, spread the dough evenly in pan.

  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely on a wire rack. Spread White Chocolate Frosting evenly over cooled bars. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. If desired, just before serving, sprinkle with additional orange zest.

To Store:

Place frosted bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Nutrition Facts (Orange Cream Sugar Cookie Bars)

129 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 21mg; sodium 87mg; potassium 20mg; carbohydrates 16g; fiber 0g; sugar 10g; protein 1g; trans fatty acid 0g; vitamin a 205IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 15mcg; vitamin b12 0mcg; calcium 14mg; iron 0mg.

White Chocolate Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small heavy saucepan combine 2 oz. white baking chocolate, chopped, and 2 Tbsp. heavy cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat and let cool 5 minutes. In a large bowl beat 1/2 cup butter, softened, with a mixer on medium 30 seconds. Beat in 2 cups powdered sugar until light and fluffy. Add melted white chocolate mixture, 1 tsp. vanilla bean paste or vanilla extract, and pinch salt, beating on low until combined. Beat in 2 Tbsp. heavy cream, 1 Tbsp. at a time. Beat on medium until very light and fluffy.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0