Christmas Tree Sugar Cookie Bars

Yield:

24 bars

For the cookies

Instructions

Preheat your oven to 350°F. Grease a 13-by-9-inch baking pan with butter or cooking spray and line with a piece of parchment paper that extends up and over two opposite sides of the pan, creating a sling for lifting out the baked cookie slab once the pan has cooled.

In a medium mixing bowl, whisk together the flour, cornstarch, and baking powder. Set aside.

In the bowl of a stand mixer, cream together the butter with granulated sugar on high speed until light and fluffy. Scrape down the sides of the mixing bowl. Add in the eggs, vanilla extract, and almond extract and mix until combined, scraping the sides of the bowl halfway through. Add the flour mixture and mix on low until just combined.

Spread the dough into the prepared baking dish in an even layer using an offset spatula.

Bake in the oven until puffy and just baked through (be careful not to overbake, as it will continue to cook a bit after being removed from the oven), about 14 to 16 minutes. Let cool completely on a wire rack.

For the topping

Ingredients

¾ cup (6 ounces) cream cheese
3 cups (360 grams) powdered sugar
2 teaspoons pure vanilla extract
1¾ cups plus 2 tablespoons (335 grams) white chocolate, finely chopped
Gel food coloring of your choice
Sprinkles, for garnish

Instructions

Meanwhile, make the topping: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth, about 4 to 5 minutes, scraping down the sides of the bowl two to three times. Add the powdered sugar and vanilla extract and beat for an additional 2 minutes until smooth, scraping down the sides of the bowl halfway through.

In a heatproof bowl, melt the white chocolate in the microwave in 30-second intervals, stirring after each interval until smooth. With the mixer on low speed, add the chocolate. Add the food coloring and beat on medium speed for 2 to 4 minutes until creamy and smooth. Immediately pour the mixture onto the cooled cookie slab and use an offset spatula to spread it in an even layer; garnish with sprinkles. Cover with plastic wrap and chill in the fridge for at least 30 minutes to set.

Using the parchment paper sling, lift out the chilled cookie slab and transfer to a cutting board, placing it so the short side is facing you. Use a large chef’s knife to cut it in half horizontally and then repeat with each half so that you have four equal rectangles.

Starting with the bottom piece, cut the rectangle into six equal triangles plus two edge “scraps.” (Begin by slicing off the end piece—the baker’s snack!—to create the correct angle.)

Store in an airtight container in the fridge for up to 5 days (they also freeze beautifully). Remove from the fridge 30 minutes before serving.