Pink Cookie Bars with Cream Cheese Almond Frosting
Deliciously vibrant Pink Cookie Bars topped with a rich Cream Cheese Almond Frosting, perfect for celebrations or afternoon tea.
Ingredients
For the Cookie Base
- 225 g all-purpose flour
- 100 g white granulated sugar
- 1/2 tsp ground cardamom
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 170 g melted unsalted butter
- 1 tsp almond extract
- 1 tsp vanilla extract
For the Frosting
- 29 g softened unsalted butter Make sure it is at room temperature
- 57 g softened cream cheese Make sure it is at room temperature
- 125 g powdered sugar
- 1/2 tsp almond extract
- a small pinch salt
- a few drops pink coloring (optional) Adjust according to desired color
Instructions
Preparation
- Heat oven to 350°F (about 175°C). Prepare an 8×8-inch baking pan by lining it with parchment or foil, leaving overhang for easy removal, and lightly greasing it.
- In a large mixing bowl, combine flour, sugar, cardamom, baking powder, and salt until evenly blended.
- Pour in melted butter along with almond and vanilla extracts, then mix until a soft dough forms.
- Press the dough evenly into the prepared pan, smoothing the surface so it is level from edge to edge.
Baking
- Bake for about 20–22 minutes, until the edges turn lightly golden while the center remains pale.
- Let it cool completely in the pan.
Frosting
- While cooling, prepare the frosting: beat softened butter and cream cheese together until creamy and smooth.
- Add powdered sugar, almond extract, and salt, mixing slowly at first, then whipping until light and fluffy.
- Add a little pink coloring if desired.
Finishing Touches
- Once the base is fully cooled, lift it out using the lining, peel it away, and spread the frosting evenly on top.
- Cut into squares and store refrigerated for up to 4 days.
Notes
Ensure butter and cream cheese are at room temperature for smooth frosting. Adjust flavor extracts for personal preference.