These soft, chewy, and oh so delicious pink frosted sugar cookie bars are dreamy. They are a rich, soft, and chewy sugar cookie, and a thick layer of vanilla buttercream, then chopped butter mints for a unique, fun flavor! A real crowd pleaser.
I am pretty much obsessed with pastels right now. I went to Target and I had to restrain myself from buying the entire dollar spot section, as those dollars add up fast, and well…I really don’t need THAT many bunnies and chicks and other pastel colored Easter fun.
I never really considered myself a big Easter-is-such-an-awesome holiday type person. But as I get older I am enjoying it more and more, and the food is really great!!! Especially the desserts. So here’s the story of this particular cookie bar. I found the recipe on my good friend Sarah’s site High Heels and Grills, which by the way is awesome. So go check it out. Anyway, my son had told me he needed a treat for a scouting thing he had. He said he wanted caramel popcorn, which is super easy. So I said ok, and committed to a treat. Then, he said, “Wait my buddy’s mom is making that, you have to make something else.” Okayyyyyyy…now what. Well, I figured I had time to think about it because the event wasn’t for a few weeks. Then I was talking to my hubby on the phone a few days later and he said, “Isn’t that thing tonight?” I went into panic mode and hurried and whipped these bars up as the treat. I doubled the recipe so it would fit an 18 x 13 Jelly Roll pan, and changed a few minor things. I wanted to make sure there was plenty for everyone.
Then I found out it wasn’t for 2 more weeks. So I had this huge pan of delicious, soft, chewy, decadent cookie bars, and guess who ate most of them? Yup…me. I should have called them, “Extra Gym Time Required Bars” because they are addicting and oh so delicious.
So these bars were pretty darn good in and of themselves, but I wanted to put a fun spin on them, so I took some of those butter mints, also called after dinner mints, which come in such lovely pastel colors, and I chopped them up and added them on top. And oh my gosh!!! Do not skip this step. They really made the cookie in my opinion. So great. The buttery minty flavor perfectly compliments the vanilla butter cream. So basically it is heaven in my mouth! You definitely need to give it a try. And be sure to cut the recipe in half if you don’t want a whole jelly roll pan size. But don’t worry, you will eat the whole jelly roll pan, so no worries about wasting too much. Haha. Might be worth it! I figured these would be perfect for our family Easter party, as they are such fun springy colors, and make enough for a crowd.
- 5 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup softened butter (2 cubes)
- 2 cups granulated white sugar
- 2 large eggs
- 1 5.3 ounce (single serve) container vanilla greek yogurt
- 1 tsp vanilla
- 1 cup softened butter (2 cubes)
- 7½ cups powdered sugar (1 standard sized bags)
- ½ cup half and half (or milk)
- 2 tsp vanilla
- ½ tsp salt
- A few drops red food coloring
- 1 cup butter mints, chopped
- Preheat oven to 375 degrees
- In a large bowl mix together the flour, baking soda, and salt
- In a stand mixer cream together butter and sugar for at least 2 minutes.
- Add eggs and yogurt to butter mixture and cream for another 2 minutes.
- Add vanilla and let mix for another 30 seconds.
- Slowly add in flour mixture, and let incorporate fully.
- Spray a 18 x 13 jelly roll pan with non-stick cooking spray or line with parchment
- Carefully press the dough into the pan so it is nice and even (you can use a rolling pan)
- Bake 18-20 minutes until just barely golden brown on edges.
- Let cool completely.
- Mix together frosting ingredients.
- Use a spatula to spread the frosting over the bar
- Chop the butter mints, and sprinkle over the top of the frosting
- Cut into squares and enjoy!
There is just something about soft sugar cookies and a sweet thick frosting that I can’t say no to. Can you? Well go make these and you won’t have to!
And for other sugar cookie options be sure to check out these: