Equipment Needed
- 9×13 inch baking pan
- Parchment paper or aluminum foil
- Electric hand mixer or stand mixer
- Medium bowl
- Whisk
- Rubber spatula
- Offset spatula or butter knife (for frosting)
- Wire cooling rack
Step-by-Step Instructions
My process always begins with preparing the pan. I line my 9×13 inch pan with parchment paper, leaving an overhang on the long sides. This creates a sling that will let me lift the entire slab of cookie out for perfect, clean cutting later. Trust me, this step saves so much frustration. Then, in my mixing bowl, I cream together the softened butter and granulated sugar. I beat it on medium speed for a full 2-3 minutes until it’s light, fluffy, and almost pale in color. This isn’t just mixing; this is incorporating air, which gives the bars a tender, cake-like crumb instead of being dense.
Next, I add the room-temperature eggs, one at a time, beating well after each addition. Then, I mix in the vanilla extract. The scent at this stage is heavenly—pure, sweet vanilla that promises good things. In a separate bowl, I whisk together the flour, baking powder, and salt. With my mixer on low speed, I gradually add the dry ingredients to the wet, mixing just until the flour disappears and a soft, slightly sticky dough forms. I resist the urge to overmix, which can lead to tough bars.
Now, for the easy part: I turn the dough out into my prepared pan. Here’s my favorite trick: I spray my clean hands lightly with cooking spray or dampen them with water. This prevents the dough from sticking as I press it into a perfectly even layer, all the way to the corners and edges. Getting it even is important so the bars bake uniformly. I then pop the pan into a preheated 350°F (175°C) oven. I bake them for 20-25 minutes, just until the edges are lightly golden and the center is set. A toothpick inserted should come out clean or with a few moist crumbs. Overbaking is the enemy of soft bars!(See the next page below to continue…)