Frosted Sugar Cookie Bars (Printable)
Soft, buttery sugar cookie bars with creamy vanilla frosting and festive sprinkles — an easy, crowd-pleasing treat.
# What You'll Need:
→ Cookie Bars
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 cup whole milk
→ Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2 tablespoons heavy cream or milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Food coloring (optional)
15 - Assorted sprinkles
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the surface.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg and pure vanilla extract until fully incorporated and the mixture is smooth.
05 - Mix in the whole milk. Gradually add the dry ingredient mixture, blending until just combined. Be careful not to overmix.
06 - Transfer the dough to the prepared baking pan and press it evenly across the bottom using a spatula.
07 - Bake for 16 to 18 minutes until the edges are lightly golden and the center is set. Avoid overbaking for the best texture.
08 - Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack before frosting.
09 - In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled cookie bars using a spatula. Top generously with assorted sprinkles.
11 - Cut into 24 even bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
# Expert Advice:
01 -
- These bars give you all the nostalgic flavor of a decorated sugar cookie with about one tenth of the effort.
- The frosting situation is completely customizable so every batch feels like a new creation.
02 -
- Overbaking is the number one enemy here so pull the bars when the center looks just barely done because they firm up as they cool.
- Frosting warm bars will cause the butter to separate and slide right off so patience is genuinely the most important ingredient.
03 -
- The parchment overhang trick turns removing the entire slab from the pan into a breeze so you can cut neat squares on a board instead of struggling inside the pan.
- Room temperature ingredients blend faster and smoother than cold ones so plan ahead and your frosting will be silkier than you thought possible.