A lot of my recipes are planned out in advance, usually around a holiday or ingredient I want to feature. However sometimes I just get into a baking mood and make things spur of the moment. This recipe for sugar cookie bars is a great base for a variety of recipes. I’ve used it for these 4th of July treats and these Fruit Pebbles cereal bars. It’s thick, moist and perfectly soft. Since I bought some hazelnut extract recently I decided to add this instead of the almond extract, which worked really well! I think some chopped hazelnuts would also be a great addition to the dough if you don’t mind the crunchy texture of nuts in cookies. Personally I like them soft, so I haven’t tried this yet. For the frosting I made a simple chocolate buttercream and also added some hazelnut extract. I wasn’t going for a Nutella copycat recipe, so a small amount adds just the perfect nutty flavor. And don’t skimp on the frosting! I looooove this creamy, thick layer. It complements the flavor and texture of the cookie bars perfectly. Lastly, I used a cheese grater and a square of dark chocolate to sprinkle on these chocolate shavings. You could also add actual sprinkles or even mini Cadbury eggs since it’s that time of year again! If you give this recipe a try share it on Instagram with #JKtreats and I’ll share some in my stories!
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Hazelnut Sugar Cookie Bars with Chocolate Hazelnut Frosting
Ingredients
For the Cookie Bars
- 3/4 cup butter room temperature
- 1 cup sugar
- 2 large eggs
- 3/4 tsp. hazelnut extract
- 1/2 tsp. vanilla extract
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1/4 tsp. baking powder
For the Frosting
- 3/4 cup butter room temperature
- 1/3 cup cocoa powder
- 2 1/2 cups powdered sugar
- 1/4 cup heavy cream or milk
- 1/4 tsp. hazelnut extract
- pinch of salt
- 1 small piece of dark chocolate
Instructions
For the Cookie Bars
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Preheat oven to 350F. Grease 9" x 9" baking pan.
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In the bowl of a standing mixer, beat butter and sugar until light and creamy. Add eggs, hazelnut and vanilla extract, mixing until smooth.
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In a separate bowl, whisk together flour, salt and baking powder. Gradually add to butter mixture and mix until combined. Evenly spread into pan. Bake for about 25 minutes, until edges are lightly browned. Let cool.
For the frosting
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In the bowl of a standing mixer, beat the butter on medium speed until smooth. Add cocoa powder and powdered sugar (one cup at a time) and mix until incorporated. Add hazelnut extract and heavy cream, mix until combined. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Beat on medium-high for another minute until creamy.
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Remove cooled cookie from the pan, then frost. Use a cheese grater to shave some chocolate on top. You won't need much! It just adds a fun texture to the smooth frosting. Cut into bars and enjoy!
