With the option of classic buttercream frosting or raspberry buttercream. I added some green sprinkles for St. Patrick's day! I used this sugar cookie box mix to make them. So delicious and moist! I love them chilled ♥

Ingredients:

• Sugar cookie box mix, prepared as directed (I used Immaculate Gluten Free Classic Sugar Cookie Mix)

• 2 sticks of butter, softened

• 2 1/2 C powdered sugar

• 2 tsp vanilla

• 1/4 C maple syrup

• 3/4 C fresh raspberries if making raspberry buttercream (I prefer the raspberry to the classic with these bars. Use fresh berries because you don't want the iciness or water in your buttercream... you'll end up with an undesired consistency)

Directions:

1. Press your prepared sugar cookie dough evenly into a 8x8" or 9x9" square pan lined with parchment paper (tip: moisten your hands if the dough is sticky to do this more easily)

2. Bake at 350 º F for 25-35 minutes, until edges start to slightly brown and a toothpick comes out clean from the center

3. Cool completely before frosting

4. To make buttercream frosting, first use a hand mixer or stand mixer to beat just your softened butter until consistency is creamy

5. Add in vanilla, powdered sugar, and maple syrup and continue mixing until smooth and creamy

6. Add in your raspberries (if you are doing raspberry buttercream) and mix on medium-high speed until they're completely smoothed in with your buttercream; the buttercream should turn a magenta color when it's reached it's correct consistency

Please tag me on instagram @celiacsweetie if you make these, or comment on this blog-- I would love to see your recreations! Also please reach out if you have any questions about the recipe.xo, Celiac Sweetie