Ingredients
Yield: 16 cookie bars
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg + 1 egg yolk*
2 teaspoons vanilla extract
1 and 1/2 cups (190g) spoon & leveled all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup (80g) rainbow sprinkles (not nonpareils)*
Vanilla Frosting:
3/4 cup (170g) unsalted butter, softened to room temperature
2 and 1/4 cups (270g) confectioners' sugar
3 Tablespoons (45ml) heavy cream or half-and-half*
1 teaspoon vanilla extract
salt, to taste
Optional:
food coloring for frosting (I used 1 drop red)
extra sprinkles for decorating on top
Preparation
