That’s right, the secret to super easy is using cookie mixes.
It takes two packages plus the ingredients on the pouches to make them.
These sugar cookies are amazing.
I hope you get to make some for your celebration real soon. Enjoy!
Pumpkin Sugar Cookie Bars with Buttercream Frosting and Toffee Bits
- 1 (17.5 oz.) pouch Betty Crocker Cookie Mix, Pumpkin Spice (plus ingredients to make)
- 1 (17.5 oz.) pouch Betty Crocker Cookie Mix, Sugar (plus ingredients to make)
Preheat oven to 350 degrees F. With nonstick cooking spray, spray a jelly roll pan; set aside.
In a bowl of the electric mixer using the paddle attachment, add the two cookie mixes and all the ingredients listed on the cookie pouches.
Stir ingredient until well blended being sure not to over mix. Spread cookie mixture evenly in the prepared sheet pan.
Bake for 12-15 minutes or until center of the cookie bars is soft to the touch. Do not over bake trying to get the center done. Baking them too long will cause the cookies to be dry.
Remove cookie bars from the oven to a cooling rack. Cool completely. Frost with buttercream frosting (recipe below). Sprinkle evenly with toffee bits.
- 1 cup butter, softened
- 6 cups powdered sugar
- 4-6 tablespoons half and half
- 1 tablespoon vanilla
- 1 cup toffee bits
In the bowl of electric, mix using the whisk attachment, beat butter until light and creamy.
Add 2 cups powdered sugar, 4 tablespoons half and half, and vanilla. Beat until all is incorporated, scraping down the sides of the mixer.
Add remainder of powder sugar. Beat on high for 5 minutes, scraping down the sides of the mixer every 2 minutes. Add more half and half as needed to reach spreading consistency.