A big thank you to Nielsen-Massey for sponsoring this posting today. Stuck On Sweet was compensated by Nielsen-Massey to create this original recipe for you! As always, thank you to the brands and readers who make Stuck On Sweet possible. xoxo
Ok…Sugar Cookie Almond Bars with Almond Buttercream Frosting? Yes and yes! These sugary, chewy, downright delicious treats are the perfect dessert for the Spring and Summer months.
As we’ve talked about before, Almond is seriously the BEST dessert flavor out there. It’s one of my very favorite ‘extracts’ to use in baking hence these almond cupcakes, these almond bars and this white almond cake.
I tested this recipe three times so I made it just perfect for you. I was visiting my parents and decided what better time to test a new recipe than with two taste testers armed and ready! Although the flavor was spot on each time, the texture was not. One was too dry and crumbly and one was too sticky and dense.
Don’t worry…I talked to the cookies and we met in the middle. (ha.ha.)
Warmer months are ahead and outside picnics, barbecues, and parties are definitely in the near future, so keep this recipe in your back pocket! A few things you need to know about these delicious treats.
They taste better the next day so make them a day or two before – see? Already helping you plan ahead. Although I cut these into large servings, you can totally get away with cutting them into bite sized bars – I actually prefer bite sized because I don’t feel as feel guilty about seconds…that’s just how I role in this world. You can double the recipe if your barbecue is huge, and they do not have to be refrigerated, although I think you could totally serve them cold and they would be delicious.
I can’t even wait to get my barbecue on soon – there is nothing better than the smell of burgers and brats sizzling on the grill and friends and family enjoying the weather…kids and pups running around, ice-cold drinks being guzzled, people in SHORTS and T-SHIRTS.
Midwest people problems, I tell ya. We wait all year for this.
Before you go, we have to talk about one more thing…Nielsen-Massey Products. I have been using their products for years, specifically the Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and the Nielsen-Massey Pure Almond Extract. If you look closely at the frosting in these pictures, you will see tiny black spots of amazingess…those are vanilla beans from the vanilla bean paste. Every time I open a bottle, I fall so, so in love. Their products are simply top notch…being made since 1907, so they have just a wee bit of experience. They produce the finest and purest extracts out there, using only the highest quality vanilla beans from Madagascar, Tahiti and Mexico – I can promise you the proof is in the flavor of whatever you are cooking or baking. The aroma itself smells so much purer than non pure extract.
All of their products are Gluten-Free, Allergen-Free, GMO-Free and Kosher, and they also have a line of Organic vanillas.
Ok…the Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar is my new favorite thing. Crunchy crystals of vanilla sweetness that totally outshine any other sprinkling sugar out there. If you are looking for sprinkling sugar, please, please get the Vanilla Sugar…it will change your life. I love it on these bars because it gives them a little texture without adding a ton of sweetness and most importantly, it’s pretty!
To learn more about Nielsen-Massey and their products visit their website, I highly recommend it!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar, packed (can use light brown sugar)
- 1 egg plus 1 egg yolk, room temperature
- 1 teaspoon Nielsen-Massey Pure Almond Extract
- ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tablespoon cream or milk
- ½ teaspoon Nielsen-Massey Pure Almond Extract
- ¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 cups confectioners sugar (powdered sugar)
- Toasted Almonds
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
- Preheat oven to 350 degrees and line an 8x8 or 9x9 baking pan with parchment paper or aluminum foil and spray with non-stick baking spray; set aside.
- In a small bowl mix together dry ingredients - flour, baking powder and salt; set aside to use later.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 minutes or so.
- Next, mix in egg, egg yolk, almond extract and vanilla extract, scraping down sides of the bowl as necessary.
- With mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough forms together. There might be a few crumbs on the bottom of your bowl, if so, turn mixer on high for a few seconds so they can mix in.
- Pour dough into the prepared baking dish and press down evenly with fingers.
- Bake for 20-25 minutes (mine baked for 23) - you do not want to over-bake. Let cool completely.
- To make the buttercream frosting, add all of the ingredients into a mixer fitted with a whisk attachment and whisk on low for one minute then turn mixer to medium-high speed and whisk for several minutes until light and fluffy. If frosting seems a little dry, add ½ teaspoon more of cream or milk, however the 1 tablespoon worked perfect for me.
- Remove cooled cookie bars by pulling up on the aluminum foil (they should come out very easily), frost then decorate with toasted almonds and vanilla sugar.
- To toast almonds, add them to a small saute pan and place over low-heat/medium-low heat and stir until lightly browned and toasted. Remove and let cool before sprinkling on frosting.