2 1/2cupsgluten-free all purpose flour,Bob's Red Mill 1 to 1
2 1/2 cupspowdered sugar
sprinkles for on top,optional
Making the Cookie Bars:
Start by preheating the oven to 350 degrees F.
In a large bowl, cream the softened butter and cream cheese together. About a minute.
Pour in both sugars and continue to beat on high until mixture is light and fluffy.
Next, add in the eggs and vanilla extract and mix well.
Pour in the flour, baking powder, and salt. Beat on high speed until everything is mixed well.
Pour sprinkles in and mix by hand.
Spray a 9 x 13" baking dish with cooking spray. Place cookie dough in dish and press dough to fit pan. Bake for about 20-25 minutes. Ours baked for 25 minutes and came out perfect. Keep an eye on yours so they don't overbake or burn.
Once cookie bars are out of the oven, let them cool completely before frosting them.
Making the Buttercream Frosting:
In a bowl using a hand mixer or stand mixer with the paddle attachment, cream the softened butter on high speed until it is smooth and creamy. About a minute.
Add to the butter the vanilla extract and salt and continue to blend on high speed until everything is blended well.
Add in the powdered sugar about 1/2 cup at a time so it doesn't make a huge mess. Blend on high speed until frosting is nice and smooth.
Frost the cookie bars with buttercream frosting and sprinkle colorful sprinkles over the top. Makes about 24 bars.