Start by preheating the oven to 350 degrees Fahrenheit. This temperature bakes the bars perfectly.
Next, lightly coat a 9x13 inch pan with nonstick cooking spray. This keeps the treats from sticking so they release easily.
Cut parchment paper to fully line the bottom of the pan and slightly over the rim. The paper facilitates cleanup and prevents sticking as well.
In a mixing bowl, beat the butter and sugar with an electric mixer until well blended.
Add eggs one at a time, mixing after each addition to prevent scrambling. Beat for one minute until uniformly smooth.
Scrape down the sides of the bowl with a spatula. This ensures everything is evenly combined with no lumps.
Mix for 20 seconds more to thoroughly blend the elements.With the mixer stopped, incorporate the dry ingredients (flour, baking powder, salt). Run just until a dough forms without over-mixing.
Use your hands or the spatula to spread the dough evenly over the bottom of the prepared pan. Distributing it uniformly leads to consistent baking.
If dough clings to fingers, dust lightly with flour to facilitate easy handling without sticking.
Once the dough is placed, bake as directed until golden brown edges form after about 20 minutes. This thorough baking gives a uniformly finished treat.
Allow the pan of bars to cool completely in the pan following oven time. This preserves the texture by preventing fractures.
Lift the whole sheet of cookies from the pan using the overhanging parchment paper. The sheet technique handles the fragile baked goods with care.
Spread frosting over the bars to add another layer of taste and creaminess.For visual flair, lightly dust with colored sugar or sprinkles.
To serve, divide the solid cookie sheet into 15 evenly cut portions for manageable pieces. Proper sizing facilitates individual enjoyment