Food · Lifestyle

Glazed Raspberry Sugar Cookie Bars

Glazed raspberry sugar cookie bars

These Glazed Raspberry Sugar Cookie Bars have been my go-to dessert recipe lately because they’re super easy to make!  Plus, I think they’re pretty πŸ™‚  I try not to eat a lot of sugar, so after I’ve had a couple I like to deliver the rest to a loved one!  “I love you, here eat these so I don’t!”… haha.  I’m not a big recipe follower.  I’ll look up a recipe but then adapt it to what I have on hand or to ingredients I eat.  I’m all about experimenting!  Don’t have sugar?  Use maple syrup or honey.  Don’t have vanilla?  Leave it out!  Oh well.  Let’s get to it!

Glazed Raspberry Sugar Cookie Bars:

Prep: about 5-10 minutes / Cook time: 10-15 min (or until golden)

Ingredients:

  • Cookies:
  1. 1 cup softened butter
  2. 1 1/2 cups granulated sugar
  3. 2 1/4 cup all-purpose flour
  4. 1 large egg
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 1 teaspoon vanilla
  • Glaze:
  1. 1 cup powdered sugar
  2. 1/4 teaspoon vanilla
  3. 1 tablespoon milk
  4. Freeze-dried raspberries (or any other topping!)

Instructions:

  1. Preheat oven to 375 degrees, grease baking pan with coconut oil spray, or rub coconut oil (or butter) in the bottom of your baking pan.  I used a small pan about 8×10 inches.
  2. Mix softened butter with sugar and 1 egg.  Whisk until light and fluffy.  Stir in vanilla.
  3. Mix flour, baking powder, and salt in a separate bowl, then combine with wet ingredients.  Thoroughly mix with hands until ingredients are all combined.
  4. Put mixture into greased pan, patting it down so it is spread evenly across surface.  Put in oven and bake for about 10-15 minutes, or until lightly golden.
  5. While cookies are baking, prep the glaze mix.  Mix powdered sugar with the vanilla and milk (can also use orange juice, or water, but might need less liquid then).  You want the mixture to be more on the paste-like side, but still runny enough to drizzle.
  6. After the cookie bars are baked, take them out of the oven and cool for about 5-10 minutes (I skipped cooling them because I’m too antsy, but if you wait the glaze wont run off as much).  Drizzle half the glaze across the surface of the bars.  Crush the freeze-dried raspberries and spread over the bars, then use the rest of the glaze.
  7. Let the glaze solidify, and the bars cool down completely, then cut into squares.  Eat them and get a sugar high… mmm! haha!  Enjoy!

Look how happy Ivy is!  Too bad I didn’t let her eat any… waa waa…

Let me know if you make these and how they turned out!  Also, let me know if you like this new style blog post and I’ll make sure to write down more of my recipes to share with you guys!

Xo, Karla

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