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–+ servings

Swig Cookie Blondies

Teresa Ambra
These fabulous blondies are made with a shortbread crust and topped with a sour cream icing and sprinkles. These cookies are heavenly!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 55 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 410 kcal

Ingredients
  

BLONDIES:

  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 3/4 cup canola oil
  • 1 1/4 cups sugar
  • 3/4 cup powdered sugar
  • 1 tbsp. water
  • 2 large eggs
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 tsp. sea salt
  • 5 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)

SOUR CREAM ICING:

  • 1/2 cup unsalted butter softened to room temperature (1 stick)
  • 3/4 cup sour cream
  • 4 1/2 cups powdered sugar
  • 1/4 tsp. sea salt
  • 1 tbsp. milk (or more if needed)
  • 1 tsp. vanilla extract
  • 2 drops red food coloring
  • rainbow sprinkles as desired

Instructions
 

BLONDIES:

  • Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt.
  • Add flour and stir with a wooden spoon until thoroughly mixed.
  • Spread dough into a 9x13” greased glass baking dish.
  • Bake cookies at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely.
  • Spread icing over top.
  • Sprinkle with sprinkles.
  • Allow icing to set up before cutting.
  • Refrigerate blondies until ready to serve.

SOUR CREAM ICING:

  • Cream butter with sour cream, vanilla and salt.
  • Slowly add powdered sugar.
  • When the ingredients get really thick add a tablespoon or so of the milk.
  • Beat until the frosting reaches the desired consistency.
  • Add 1-2 drops of red food coloring and mix with beater on high for 1 minute.
  • Spread frosting on top of cooled blondies. Sprinkle with rainbow sprinkles.
  • Allow icing to set up before storing blondies in the refrigerator.
  • Cut into 24 bars.

Notes

NOTE: This recipe works best with mixing the flour in with a wooden spoon. If you try to use an electric mixer it overmixes the ingredients and you have to keep adding additional flour to get the right consistency of the dough.
NOTE: These bars need to be refrigerated about 2 hours after adding the icing so the icing sets up enough and doesn’t drizzle down the sides when cutting.
Recipe inspired from Vintage Revivals.
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 410kcalCarbohydrates: 56gProtein: 3gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 50mgSodium: 144mgPotassium: 52mgSugar: 36gVitamin A: 450IUCalcium: 20mgIron: 0.4mg
Keyword brownie, cookie, dessert
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