Frosted sugar cookie bites
As soon as I see sour cream in a baked good recipe, I KNOW it’s gonna be good. It makes everything it touches so moist and tender, and these frosted sugar cookie bites are the perfect example. The recipe is adapted from these sour cream bars, which are giving Lofthouse cookie vibes in the best possible way.
how to make frosted sugar cookie bites
You’ll start by rubbing together lemon zest and sugar, which only takes a minute but really brings the lemon flavor to life. Then, you’ll beat together the butter and sugar, add the sour cream, egg, and both vanilla and almond extracts, and then lastly add the flour to create a soft dough.
As the cookie bars bake, you’ll whip up the frosting, which is also made with tangy sour cream. (If you often find classic buttercream too sweet, you’ll appreciate this addition!) Then, it’s time to assemble: spread on the frosting, slice into bite-size squares, then decorate.
making an easter-themed treat
What’s so fun about these bars is that they can be customized for any holiday or occasion. (Just switch up the food coloring + candy on top).
For Easter bars (like the ones in the photo), you’ll need red food coloring, sweetened coconut, and mini Cadbury eggs. Add a little bit of toasted coconut to each bar, then top with three mini eggs to resemble a bird’s nest. So stinking cute and perfect for parties 😍
frosted sugar cookie bites
makes 25 bites
Ingredients
For the bars:
- 1 small lemon
- 1 1/2 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1/2 cup Fage sour cream, at room temperature
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional)
- 1/2 teaspoon kosher salt
- 2 1/2 cups all-purpose flour, spooned and leveled
For the frosting:
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 cups confectioners sugar
- 1/4 cup Fage sour cream
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- a few drops natural red food coloring
For decorating:
- 1 cup sweetened shredded coconut
- 1 (8-ounce) bag mini Cadbury eggs
Instructions
Make the bars:
- Heat the oven to 350°F. Line a 9×9”-inch baking pan with a parchment paper sling; grease the parchment with nonstick cooking spray.
- Zest the lemon into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and, using your fingertips, rub it with the zest until fragrant.
- Add the butter and beat on medium-high speed, scraping down the bottom and sides of the bowl as necessary, until light and fluffy, about 3 minutes.
- Add the sour cream, egg, vanilla extract, almond extract (if using), salt, and 1 tablespoon freshly-squeezed lemon juice and beat on medium speed until combined. Stop the mixer, add the flour, and beat on low speed until just incorporated.
- Spread the batter into an even layer in the prepared pan. Bake until set and beginning to brown, 30 to 35 minutes. Let cool completely before frosting.
Make the frosting:
- Wipe out the mixing bowl and add the butter. Beat on high speed until lightened, about 3 minutes. Add the sugar and beat on low speed until just combined.
- Add the sour cream, vanilla extract, and salt and beat on medium speed, scraping down the bottom and sides of the bowl as necessary, until combined. Add the food coloring and beat until evenly dispersed and the frosting is your desired shade of pink.
Assemble and decorate:
- Using a knife or offset spatula, spread the frosting evenly over the cooled bars. Transfer to the refrigerator until the frosting has firmed up a bit (this will make them easier and cleaner to slice).
- Meanwhile, toast the coconut in a large nonstick skillet over medium heat, stirring often, until golden brown and fragrant.
- Use the sling to remove the frosted bars from the pan. Slice into 25 squares. Top each square with a little pile of coconut and three Cadbury eggs.
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