What is the frosting on sugar cookies made of?

For the icing, you need confectioners' sugar, water, vanilla extract (replace with water to keep the icing stark white, or use clear vanilla extract), a touch of corn syrup, and a little salt . The icing dries firm with a very slight crisp, so you can easily stack your decorated sugar cookies and travel with them.

Why are frosted sugar cookies so dry?

Tips for baking soft sugar cookies If there's too much flour, the cookies will turn out dry and they will not spread. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level if off with a flat edge.

What's the difference between frosting and icing on cookies?

Frosting is the thickest of these confections and is ideal for spreading or piping on cakes, cupcakes and cookies. Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries.

How to attach icing to sugar cookies?

Attaching the icing Lightly brush the icing with water . This will allow the icing to adhere to the biscuit. Carefully lay the icing onto the biscuit and use your finger to gently round out any rough edges.

Can you leave frosted sugar cookies out overnight?

Unless a recipe tells you otherwise, you should always store sugar cookies at room temperature to make sure that they taste as good on day three as they did on day one. Keep them in a cool, dry area of your kitchen; any additional humidity may change their texture, particularly with frosted sugar cookies.

Should sugar cookies cool before frosting?

If the cookies aren't completely cooled when you start decorating, the icing will melt once it hits the warm cookie. Follow this tip: Don't rush the cooling process. The first step to making beautifully decorated cookies is making sure the cookies are completely cooled when you begin adding the icing .

Do frosted sugar cookies need to be refrigerated?

Choose to store them at room temperature or in the freezer instead of the fridge . If you can store your cookies at room temperature or in the freezer - do it. The fridge should be your last resort because of the moisture that can make your cookies soggy. Store the cookies in an airtight container.

What is sugar frosting made of?

Directions. In a small bowl combine powdered sugar, vanilla, and milk . Stir in additional milk or juice, 1 teaspoon at a time, until it reaches drizzling consistency.

What is bakery frosting made of?

Back to old school buttercream: Now, because the ingredients are always the same ( butter, powdered sugar, milk/cream, maybe a little salt, and flavorings ), “developing” my own buttercream frosting recipe has not been about what ingredients to include, per se, but more about the ratio of one ingredient to the other, and ...

What is cookie glaze made of?

It's uses only three ingredients: confectioners' sugar, milk and vanilla (see notes below regarding choosing vanilla). It's incredibly versatile and works on everything from cookies and cakes to scones and loaf cakes. It is beautifully thick and does really nice drips down the sides of your baked goods.

What is royal icing made of?

Royal icing is frosting that's made from confectioners' sugar, egg whites, and flavorings , and used in many ways to decorate cookies and cakes. The biggest difference between buttercream frosting and royal icing is texture-buttercream is creamy and soft; royal icing hardens to a candy-like texture.

Frosted Pumpkin Sugar Cookie Bars Recipe (2024)

These soft and chewy Pumpkin Sugar Cookie Bars topped with fluffy cream cheese frosting make the perfect fall or holiday dessert!

As soon as the weather starts to cool down, I am ready to start baking! These Pumpkin Sugar Cookie Bars are easy to make using simple ingredients you probably have on hand.

There is some cooling time involved as these bars are frosted, so keep that in mind if you are making these for a party or event.

These Pumpkin Sugar Cookie Bars make enough to feed a crowd, which makes them perfect to make for parties during the holiday season. These are always the first dessert to go when I bring them to potlucks!

How to make Pumpkin Sugar Cookie Bars:

Step 1: Preheat oven to 375 degrees F. In a large bowl, cream butter and sugars together until light and fluffy.

Step 2: Add eggs, one at a time, mixing after each egg.

Step 3: Mix in vanilla and pumpkin.

Step 4: In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.

Step 5: Add wet mixture to dry ingredients and mix until combined.

Step 6: Spread batter in a baking cookie sheet (18 x 13 x 1 inch) sprayed with nonstick cooking spray.

Step 7: Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.

Step 8: For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar.

If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk.

Step 9: Spread frosting on top of cooled bars, cut into bars and serve.

THE BEST PUMPKIN DESSERT RECIPES:

Healthy Pumpkin Chocolate Chip Cookies
Pumpkin Sheet Cake
Pumpkin Muffin Bites
Healthier Pumpkin Muffins
Simple Pumpkin Pie

Serves: 48

Frosted Pumpkin Sugar Cookie Bars Recipe

A chewy, dense sugar cookie bar with the delicious flavor of pumpkin. Topped with cream cheese frosting, it will quickly become a favorite with your family and friends.

Ingredients

Pumpkin Sugar Cookie Bars

1 cup butter softened
1 cup brown sugar
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1 cup pumpkin puree
5 cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
3 teaspoons pumpkin pie spice
1 teaspoon cinnamon

Cream Cheese Frosting

8 ounces cream cheese 1 package, softened
½ cup butter softened
1 teaspoon vanilla
2 Tablespoons milk
4 cups powdered sugar

Instructions

Preheat oven to 375 degrees F.
In a large bowl, cream butter and sugars together until light and fluffy.
Add eggs, one at a time, mixing after each egg.
Mix in vanilla and pumpkin.
In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.
Add wet mixture to dry ingredients and mix until combined.
Spread batter into a rimmed baking sheet (18 x 1 x 1 inch) sprayed with nonstick cooking spray.
Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.
For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar.
If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk.
Spread frosting on top of cooled bars, cut into bars and serve.

Nutrition

Calories: 189 kcal · Carbohydrates: 30 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 140 mg · Potassium: 51 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 1019 IU · Vitamin C: 1 mg · Calcium: 20 mg · Iron: 1 mg

Equipment

Large Bowl
Mixing Bowl
Sheet pan (18x13x1)
Small Mixing Bowl

Recipe Details

Course: Dessert

Cuisine: American

Join The Discussion

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Tricia Williams says:

Six cups of flour?? One cup of sugar and one cup of brown sugar? 8 cups of dry ingredients seems like way too much! Is there an error here? Sounds yummy but I am afraid to try until confirmation!
Jen @ Jen's Favorite Cookies says:

I'm glad these make a huge batch too, because I bet they would disappear quickly!
Camille says:

Thanks so much, Jen!! I just think the world of you!
Camille says:

Tricia- I know, it does seem like a lot of dry ingredient, but when you add in the cup of butter and 4 eggs, plus the cup of pumpkin, it all works out and they are amazing. I did change the flour to 5-6 cups - I have made these pumpkin bars 3 times and each time I have used anywhere from 5 1/2 - 6 cups of flour. I would start with 5 and if you feel like your dough is too runny, add a little more. :)I promise that it's worth taking a chance on this recipe!
Ashley says:

I made these tonight and I think the recipe calls for too much flour. I only used 5 cups and I felt like they tasted too much like flour. Next time I make this I will use less. I love all your recipes and use them on a regular basis but this one wasn't my favorite.
Erin @ Simple, Sweet & Savory says:

I'm glad this recipe makes a lot. I can already tell I'm going to need lots of extras so I don't eat them all by myself. :)
Kelly says:

I agree, Ashley. I didn't use the full amount of flour and I still thought they tasted too much of flour. However, I will still take them to my potluck tomorrow because I don't have time to make anything else!
Stephanie says:

What size pan do you use? I have read and reread this recipe, but no mention of pan size??
Cyd says:

Hi Stephanie, Thanks for letting us know that the baking sheet measurements were not on the post for Frosted Pumpkin Sugar Cookie Bars. We use a half sheet (standard cookie sheet) that measures on the exterior 18x13x1 inch. We hope this helps.

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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