Description
These easy sheet pan sugar cookie bars are soft, chewy, and topped with a luscious orange blossom glaze and crunchy pistachios. This recipe simplifies baking, eliminating the need for rolling pins and individual cookie cut-outs, making it perfect for quick desserts.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 2 cups confectioners’ sugar, sifted
- 3 tablespoons whole milk or dairy-free alternative
- 1 teaspoon orange blossom water
- 0.125 teaspoon ground cardamom (optional)
- 0.5 cup shelled pistachios, finely chopped
Instructions
- Prep Oven and Pan: Preheat oven to 350(degrees)F (175(degrees)C). Line a 9×13 inch (22×33 cm) baking pan with parchment paper, leaving an overhang, then lightly grease the parchment.
- Cream Wet Ingredients: In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes). Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, and fine sea salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined to form a soft dough (add a teaspoon of milk if too dry, but do not overmix).
- Press Dough into Pan: Press the dough evenly into the prepared baking pan using parchment paper or lightly floured hands for a smooth top.
- Bake and Cool Bars: Bake for 20-25 minutes, or until edges are lightly golden and a wooden skewer inserted into the center comes out with moist crumbs. Do not overbake. Let bars cool completely in the pan on a wire rack for at least 1 hour.
- Prepare Orange Blossom Glaze: While bars cool, whisk together sifted confectioners’ sugar, milk, orange blossom water, and ground cardamom (if using) in a medium bowl until smooth and pourable, coating the back of a spoon.
- Glaze and Finish: Once bars are completely cool, lift them out using the parchment overhang. Pour glaze evenly over the top, then immediately and generously sprinkle with finely chopped pistachios. Allow glaze to set for at least 30 minutes at room temperature before cutting into squares.
Notes
For best flavor, use good quality unsalted butter and pure vanilla extract. Gluten-free flour blend or plant-based butter can be used for dietary needs. Almond extract can replace vanilla, or a pinch of nutmeg or lemon zest can boost flavor. To make them less sweet, reduce granulated sugar by 0.25 cup. For a fiber boost, swap 0.25 cup of all-purpose flour for whole wheat pastry flour. Avoid overbaking to prevent dry bars, and ensure bars are completely cool before glazing to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300 calories
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg