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Brown Butter Sugar Cookie Bars with Cinnamon Bourbon Buttercream

Ashley Manila
5 from 1 vote
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Ingredients
 

For the Brown Butter Sugar Cookie Bars:

  • 13 tablespoons unsalted butter, melted until browned
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt

For the Bourbon Buttercream:

  • 1 stick (4 ounces) unsalted butter, VERY soft
  • 1 and 3/4 cups powdered sugar, to start; you may need more
  • 1 tablespoon bourbon
  • 1 tablespoon heavy cream
  • 1 teaspoon cinnamon
  • Pinch of salt

Instructions
 

For the Brown Butter Sugar Cookie Bars:

  • Preheat oven to 325 degrees (F). Line a 9x13 inch baking pan with parchment, and lightly spray with cooking spray. Set aside.
  • Place butter in a large, heavy bottomed pan over medium-low heat and melt. Once the bar has completely liquified, continue to cook it, stirring almost constantly, until it bubbles up and takes on a nutty aroma. Remove from heat at once.
  • Add vanilla and sugars and mix well to combine. Add in eggs - quickly - and beat until they're fully incorporated in the batter.
  • Add in the flour and salt and using a rubber spatula fold the flour into the batter until just combined - don't over mix!
  • Pour your batter - it will be thick - into the prepared pan, and place it in the oven to bake for 22-25 minutes, or until the edges have set and the center doesn't wobble. Allow bars to cool in the pan for 5 minutes before lifting up the tabs of the parchment paper and transferring them to a cooling wrack to cool completely.
  • In the meantime, make your bourbon buttercream!
  • Place the softened butter in a large bowl OR the body of your stand mixer fitted with the paddle attachment. Beat on medium-speed until light and fluffy, then add your sugar - a little bit at a time. The mixture will look pasty and dry, but don't worry! Once you add your liquid it fluffs up!
  • Add the bourbon, then the cream, cinnamon, and the finally the salt; beat on high for one minute. If the buttercream appears too soft, add a small bit more confectioners' sugar. If it appears too dry, add a small dash of cream (or bourbon). Once the buttercream has reached your desired texture and taste (I always add a dash more bourbon…), you may store it on the counter (as long as it's in a cool room) until needed. Or plop it in the fridge until needed, just be sure to give it a few minutes to come to room temperature before spreading.
  • Spread buttercream over cooled cookie bars, cut into squares, and serve! I added gold sprinkles to the tops of mine, but I think the decorating options for these bars are endless!
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