Sugar Cookie Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 21, 2015
Yum. Making this now. Inspired by the bakery @ my local grocery store today, where they were giving out samples of sugar cookie bar topped with cream cheese frosting, fresh apple and drizzled with caramel sauce. Made a few adjustments based on the reviews. Increased the flavorings by adding .5 tsp maple and butter flavors. Swapped 1/2 cup of sugar for dark brown. I used fresh whole wheat flour for 3 cups, and 2 cups AP flour. It smells amazing, has a fluffy texture, almost like a blonde brownie. Can't wait to frost it and top it for dessert tonight.
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Photo by piebaker
Reviewed: Jan. 31, 2015
I followed recipe exactly. Was very easy. Did not stick to pan. Cut nicely. I made a raspberry butter cream frosting that was delicious on these. 1/4 cup of seedless raspberry jam melted, 1 cup butter softened, mix well. Add confectioners sugar. About 2 cups. I did not measure. Just by feel. 1/2 tsp. raspberry extract, TBS milk. Mixed well. Spread on cookies before cutting into squared. Was a beautiful rich pink color. Perfect for Valentines day or Easter.
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Reviewed: Dec. 14, 2013
I noted that one reviewer felt these were bland. So, I decreased the White Sugar by 1/2 C and replaced it with Maple Sugar. I also replaced the Vanilla with Maple Syrup. I frosted with store bought frosting and dusted with a little more Maple sugar. De-Light-Full! You could probably also make the original recipe and replace the Vanialla with Peppermint Extract and dust with crushed Candy Canes. I'll do this one again for sure!
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Reviewed: Dec. 4, 2013
Liked the flavor. I have now made these four different times. For this last batch that I made Saturday, I doubled the amount of vanilla. These are wonderful. I am glad I can give it five stars.
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Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA
Living In: Canton, Missouri, USA

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Reviewed: Nov. 24, 2013
Tasted like short bread not a sugar cookie, has a very dry bland taste to it. Would not make again
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Reviewed: May 16, 2013
This is a delicious, quick and easy recipe. I followed the clearly written directions using a 10" x 15" pan lined with parchment. I baked for 30 minutes. When cutting the cookies, I made 2" x 2" squares which resulted in 36 squares. This cut resulted in the cookies looking like cake squares and they are NOT cake squares but cookies. Next time I prepare, I will cut into 2" x 4" bars and should have a yield of 18 bars. The icing I used is the recipe for Buttercream Icing by Sharon Gerstman here on the AR site. Thank you Wicked Creations for your recipe and I am glad to see it has received kitchen approval by AR.
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Photo by Molly
Reviewed: May 14, 2013
I made this recipe when it was still a Personal Recipe. ~ Simple and delicious bar cookie. I made mine in a jelly roll pan that I just sprayed with PamĀ®. I didn't have any problems getting them to release from the pan. I took these to Girls Night Out and they were enjoyed by all and I was asked by several for the recipe. This recipe comes in handy when you need something quick. It makes a lot and goes far. Thanks for posting WickedCreations.
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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA


 
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