Frosted Sugar Cookie Bars (Printable)
Soft buttery bars with creamy frosting, perfect for parties and celebrations.
# What You’ll Need:
→ Cookie Bars
01 - 2 1/4 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 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - 1/4 cup whole milk
→ Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - Food coloring (optional)
15 - Sprinkles (optional)
# How To Make:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - On low speed, alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined and do not overmix.
06 - Spread the dough evenly into the prepared baking pan. Smooth the top surface using an offset spatula.
07 - Bake for 18 to 22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
08 - Allow the bars to cool completely in the pan set on a wire rack.
09 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, milk, and vanilla extract, beating until light and fluffy. Tint with food coloring if desired.
10 - Spread the frosting evenly over the cooled bars. Top with sprinkles if using. Lift the bars out of the pan using the parchment overhang and cut into 16 squares.
# Expert Advice:
01 -
- These bars give you all the nostalgic flavor of a decorated sugar cookie with about a quarter of the effort and none of the chilling or rolling.
- The frosting sets up just firm enough to stack them on a plate without making a mess, which makes them ideal for bake sales, potlucks, and classroom parties.
02 -
- Overbaking is the number one mistake with these bars, and the difference between perfectly soft and unpleasantly dry can be as little as two minutes, so set a timer and check early.
- The extra egg yolk might seem like a fussy detail, but it is what transforms the texture from cakey to rich and chewy, so do not skip it.
03 -
- Press a piece of plastic wrap directly against the surface of the frosting if you are storing leftovers, because air exposure is what makes buttercream develop that unpleasant crust.
- If your kitchen is hot and the dough feels too soft to spread evenly, refrigerate it for ten minutes and it will firm up enough to cooperate beautifully.