Shortbread Cookie Bars - Prepared from Scratch

      These Shortbread Cookie Bars are a bit softer and melt-in-your-mouth due to one crucial change: replacing granulated sugar with confectioners' sugar. As it dissolves quickly into softened butter, confectioners' sugar results in a super smooth dough and a finer, more delicate crumb. Like most shortbread recipes, the dough is easy to prepare—there’s no need for chilling or rolling. You simply press it into the pan, which reduces gluten formation and provides that signature sandy texture. Docking the dough with a fork serves not only a decorative purpose; it also allows steam to escape, ensuring the slab bakes evenly instead of puffing up in certain areas.

      **Shortbread:**

      1½ cups (340 grams) salted butter, softened

      1 cup (120 grams) confectioners’ sugar

      1 tablespoon (13 grams) vanilla extract

      3 cups (375 grams) all-purpose flour

      1 teaspoon kosher salt

      **Buttercream:**

      1 cup (227 grams) salted butter, softened

      4 cups (480 grams) confectioners’ sugar

      ½ teaspoon kosher salt

      2 tablespoons (30 grams) whole milk

      2 teaspoons (8 grams) vanilla extract

      **Garnish:** assorted sprinkles

      Preheat the oven to 325°F (170°C). Line an 8-inch square baking pan with parchment paper, ensuring excess paper hangs over all sides.

      For the shortbread: Using a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until creamy, about 3 to 4 minutes, pausing to scrape the sides of the bowl. Add in the vanilla. In a medium bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until the dough forms and stopping to scrape the bottom and sides of the bowl. Press the dough into the prepared pan and prick it all over with a fork. Bake until lightly browned and an instant-read thermometer inserted into the center reads between 200°F (93°C) and 205°F (96°C), for 30 to 35 minutes. Allow to cool completely in the pan on a wire rack.

      For the buttercream: In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 1 to 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and salt, beating until smooth while stopping to scrape the bottom and sides of the bowl. Mix in the milk and vanilla, beating until smooth and again stopping to scrape the sides. Increase the mixer speed to high and beat until light and fluffy, about 2 minutes.

      Spread the buttercream over the cooled shortbread. If desired, top with sprinkles. Using the extra parchment as handles, lift the bars out of the pan and cut them into bars. Store in an airtight container for up to 3 days.

      We'd love to hear how it turned out!