Frosted Sugar Cookie Bars (Print Version)
Soft, buttery sugar cookie bars finished with creamy vanilla frosting and sprinkles—ideal for parties and gifting.
# What You'll Need:
→ Cookie Bars
01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - ¼ cup whole milk
→ Frosting
09 - ½ 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 Make It:
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 until evenly distributed. 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 the mixture is smooth and well combined.
05 - Mix in the whole milk. Gradually add the flour mixture, mixing until just combined. Be careful not to overmix to keep the bars tender.
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 to maintain a soft texture.
08 - Allow the bars to cool completely in the pan set on a wire rack before applying 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 the frosting is smooth and fluffy. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled cookie bars. 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 -
- They give you all the nostalgic joy of a decorated sugar cookie with barely a quarter of the effort.
- The thick layer of fluffy frosting on a soft, chewy base is the kind of thing that makes people close their eyes when they take a bite.
02 -
- Underbaking these bars by a minute or two is the difference between a soft, chewy square and a dry, crumbly disappointment.
- The frosting thickens as it sits, so if it feels too stiff to spread, stir in another half teaspoon of cream rather than forcing it.
03 -
- Use the parchment overhang to lift the entire slab out of the pan before slicing so you get perfectly clean edges on every bar.
- A tiny pinch of salt in the frosting balances the sweetness and makes people unable to stop eating them, which is either a blessing or a warning.