Holiday Cookie Squares

This recipe makes roughly 12 (2”) bars.

Image property of Cake It With Justin

Ingredients

For the blondies:

  • 1 stick (1/2 cup) unsalted butter

  • 1 cup granulated sugar

  • 2 eggs, room temp

  • 1 tablespoon Cake Batter extract

  • 3 cups all-purpose flour

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • Sprinkles (optional)

For the cream cheese icing:

  • 1 stick (1/2 cup) unsalted butter, room temp

  • 1/2 block cream cheese (4 oz)

  • 3 cups powdered sugar

  • 1 tsp cake batter extract

  • pinch of salt

Instructions

  1. Preheat oven to 350℉ and prep 8” square pan with non-stick baking spray.

  2. Cream butter and sugar together in a large bowl for 2-3 minutes on medium-high speed.

  3. Add eggs and vanilla to the mixture and beat to combine.

  4. Clean sides of the bowl with spatula and add flour, salt, and baking powder.

  5. On a low to medium speed, combine all of the ingredients until a dough forms.

  6. Press dough into the 8x8” square pan to line the base evenly.

  7. Bake for 20-25 minutes or until slightly golden brown around the edges and the top of the cookie doesn’t look greasy.

  8. Remove from oven and allow to cool completely before removing from pan.

  9. Once cooled, transfer blondie to a flat surface for icing.

  10. For the icing, cream butter and cream cheese until light and fluffy. Add extract, salt, and powdered sugar to the mixer and mix on a low speed until frosting is smooth and lump free.

  11. With an offset spatula, add the icing to the top of the cookie bar and smooth evenly. For clean cuts and perfect squares, refrigerate before cutting.

  12. Finish with sprinkles, cut into bars or squares, and serve!

Pumpkin Roll

Ingredients

Makes 10 “ swiss roll - roughly 10 (1”) slices.

For the cake roll:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon all-spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup pumpkin puree

2 tsp vanilla extract

For the Cream Cheese Icing:

1 package (8 ounces) cream cheese, room temp

1 stick (8 tablespoons) salted butter, room temp

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375℉.

  2. Line a 10” x 15” sheet pan with parchment paper - with the paper going up the sides so the batter doesn’t stick.

  3. Sift the flour, baking powder, baking soda, salt and spices into a large bowl and whisk to combine. Set aside.

  4. Using a stand-mixer fitted with a whisk attachment, add eggs, sugar and vanilla extract. Whip at high speed until lighter in color and fluffy - about 4 minutes.

  5. Add the pumpkin puree to the egg mixture and beat on a low speed until combined.

  6. Add the dry ingredients into the mixing bowl and beat on a low speed until a smooth batter forms.

  7. Smooth out the batter, evenly, onto the parchment paper with an offset spatula.

  8. Place on the middle rack of the oven to bake for 12-15 minutes or until the cake is firm to the touch.

  9. Place a clean kitchen towel on your counter and coat in a generous layer of powdered sugar. Once the cake roll has baked, transfer the warm cake onto the kitchen towel and roll. Let cool in the refrigerator for 20-30 minutes.

  10. Prepare icing by combining all of the ingredients in a medium bowl and beating into smooth icing using a hand or stand mixer.

  11. Unroll the cake from the kitchen towel, spread the icing on using an offset spatula and reroll the cake into a piece of plastic wrap and refrigerate for several hours or overnight. Cut into slices and serve!