Ingredients
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup red and green sprinkles, plus more for the top
- 1/2 cup (115 g) unsalted butter, softened, for the frosting
- 2 cups (240 g) powdered sugar, for the frosting
- 2 tablespoons milk, plus a little more as needed, for the frosting
- 1 teaspoon vanilla extract, for the frosting
- 1 small pinch of salt, for the frosting
Instructions
- Heat the oven to 350°F. Line a 9×13 inch metal pan with a parchment sling, leaving the long sides hanging over the edges.
- Beat the butter and granulated sugar for about 2 minutes, until pale and fluffy.
- Beat in the egg, the yolk and the vanilla until glossy and smooth. Scrape the bowl once.
- Sprinkle the flour, cornstarch, baking powder and salt over the top and mix on low just until no dry streaks remain. Fold in the sprinkles with a spatula, gently.
- Press the dough into the pan in an even layer with damp fingertips or the bottom of a measuring cup, pushing it into the corners.
- Bake 14 to 16 minutes, until the edges are just barely golden and the center looks pale, puffed and slightly soft.
- While the bars bake, beat the frosting: butter for 1 minute, then the powdered sugar, milk, vanilla and salt, whipped until it holds soft peaks.
- Cool the pan on a rack for 5 minutes. Lift the slab out with the parchment sling and spread the buttercream over the warm top.
- Scatter extra sprinkles over the soft frosting, wait 5 more minutes, and slice into 24 bars with a long knife, wiping the blade between cuts.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 21
- Sodium: 75
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 35