When it comes to buttercream, it has got to be cute. I love nothing more than sprinkling something bright and beautiful on top of a swirl or a slather of buttercream frosting. That’s why I went all out with these Sugar Cookie Squares.
What’s a Valentine’s Day treat if it isn’t cute?
The weekend I made my Cinnamon Heart Snickerdoodles was a weekend of baking fails. This weekend was far better. I only botched one of the four recipes I prepared.
Of all of the things I prepared, I think these Sugar Cookie Squares are my favourite. The sugar cookie base is soft, not crispy. Paired with the buttercream, they just melt together in your mouth.
Depending on how you slice em’, they make enough to share with all of your Valentines.
Or, if you’re flying solo, don’t cut them at all. Treat this recipe like one big sugar cookie. Like a personal pan pizza, only it will probably kill you.
OK, it won’t kill you. But your bellyache will be so bad, you’ll just be left wishing for a Valentine to rub it for you and then you’ll be right back where you started.
My rule when I make something extra special like these is that I can only have one per day.
And I promptly broke that rule the day I made them.
I may have made them both my mid-morning and mid-afternoon snack. Compared to a slab of sugar cookie, rice cakes really don’t cut it.
I had the most fun decorating these beauties.
I took a trip to the bulk store the other day (it’s like 40 minutes from my house on the Metro and I still hustle on up there for baking supplies) and was completely entranced by all of the adorable Valentine’s Day goodies.
Rather than garnish these with one type of treat, I used gummy hearts, a red/pink/white sprinkle combo and heart confetti.
For the sprinkles, I did the heart design by cutting a heart shape out of a small piece of cardboard. I pressed the cardboard over the frosted bar and filled the heart-shaped hole with sprinkles. It turned out so well, even though I had to sweep immediately after. Sprinkles. Everywhere.
These are such a fun, easy Valentine’s Day treat.
If you make them for your special someone, let me know!
I can’t resist a love story! xx
SUGAR COOKIE SQUARES
MAKES 24 SQUARES
3/4 cup of butter
1 cup of sugar
1 tsp vanilla
2 1/4 cups of flour
1 tsp salt
1/2 tsp baking powder
1/2 cup of butter
1 1/2 – 2 cups of icing sugar
1 tsp vanilla OR 1/2 tsp almond extract
2 tbsp milk or cream
Pinch of salt
Sprinkles and candy for garnish
- Preheat your oven to 350ºF. Line a 9 x 9 baking pan with parchment paper.
- Using a stand or handheld mixer, cream the butter and sugar together until fluffy. Add eggs on at a time. Add vanilla and mix again.
- Add your dry ingredients and blend until just combined.
- Press the dough into your parchment-lined pan and bake for 20-25 minutes, or until the sugar cookie is golden around the outside and no longer gooey in the middle. Set aside to cool completely.
- Prepare your buttercream frosting. Cream butter until smooth, adding one cup of icing sugar. Add your vanilla or almond extract, salt and milk. Mix again. Add an additional cup of icing sugar and test the consistency. It should be smooth and spreadable, but not liquidy. Add additional 1/2 cup if you need it.
- Lift the sugar cookie base up by the parchment paper and spread with frosting. Cut into 24 pieces and decorate as you wish.