Sugar Cookie Bars Recipe

Introduction

Sugar cookie bars are a delightful twist on the classic sugar cookie, offering a soft, chewy texture that’s easy to share. Topped with a creamy vanilla frosting and optional sprinkles, these bars are perfect for any occasion or just a sweet everyday treat.

Ingredients

• 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
• ¾ cup granulated sugar (150 grams)
• ½ cup brown sugar (107 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ¼ teaspoon almond extract (1 gram)
• 2 large eggs (100 grams, room temperature)
• ½ teaspoon baking soda (3 grams)
• ½ teaspoon kosher salt
• 2½ cups all-purpose flour (300 grams)
• ¼ cup unsalted butter (57 grams, melted, ½ stick) – for frosting
• 1½ cups powdered sugar (170 grams)
• 2 tablespoons milk (28 grams)
• 1 teaspoon pure vanilla extract (4 grams) – for frosting
• Sprinkles (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. Set aside.
2. Step 2: Using an electric mixer, cream together the room temperature butter with granulated and brown sugars until light and fluffy.
3. Step 3: Add the vanilla and almond extracts, eggs, baking soda, and salt to the sugar mixture. Mix until well combined.
4. Step 4: Gradually add the flour, mixing lightly until just incorporated to avoid overmixing.
5. Step 5: Press the cookie dough evenly into the prepared baking pan.
6. Step 6: Bake for 18-20 minutes or until the edges turn golden brown. Remove from oven and allow to cool completely.
7. Step 7: To make the frosting, beat the melted butter and powdered sugar together until smooth.
8. Step 8: Add the milk and vanilla extract to the frosting mixture and beat again until creamy and well blended.
9. Step 9: Once the bars have cooled, gently lift them out of the pan using the parchment paper and place on a flat surface.
10. Step 10: Spread the frosting evenly over the cooled bars and sprinkle with optional sprinkles for fun and color.
11. Step 11: Cut into 24 squares and serve.

Tips & Variations

• For an extra burst of flavor, add lemon zest or substitute almond extract with a citrus extract of your choice.
• Use room temperature eggs and butter to ensure smoother mixing and better texture.
• If you prefer thicker bars, use a smaller pan to increase the depth of the dough.
• Sprinkles add a festive touch but can be omitted or replaced with mini chocolate chips for variation.

Storage

Store the sugar cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, let the bars come to room temperature for the best flavor and texture, as microwaving may soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of similar weight. Be sure to check that other ingredients like baking soda and sprinkles are gluten-free as well.

Can I freeze sugar cookie bars?

Absolutely. Wrap the cooled, unfrosted bars tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw completely before frosting and serving.

Sugar Cookie Bars Recipe

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4.8 from 77 reviews

Delicious Sugar Cookie Bars with a soft, buttery base topped with a smooth vanilla frosting and colorful sprinkles, perfect for parties or everyday treats.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Bars

• 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
• ¾ cup granulated sugar (150 grams)
• ½ cup brown sugar (107 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ¼ teaspoon almond extract (1 gram)
• 2 large eggs (100 grams, room temperature)
• ½ teaspoon baking soda (3 grams)
• ½ teaspoon kosher salt
• 2½ cups all-purpose flour (300 grams)

Frosting

• ¼ cup unsalted butter (57 grams, melted, ½ stick)
• 1½ cups powdered sugar (170 grams)
• 2 tablespoons milk (28 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• Sprinkles (optional, for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal of the bars later.
2. Cream Butter and Sugars: Using an electric hand mixer, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until light and fluffy, which usually takes about 2-3 minutes.
3. Add Flavorings and Eggs: Mix in the pure vanilla extract, almond extract, eggs, baking soda, and kosher salt until combined, ensuring a smooth mixture.
4. Incorporate Flour: Gradually add the all-purpose flour little by little, beating lightly after each addition until just incorporated to prevent overmixing and keep the bars tender.
5. Press Dough into Pan: Evenly press the cookie dough mixture into the prepared baking pan, smoothing the top with the back of a spoon or your hands.
6. Bake the Bars: Bake in the preheated oven for 18-20 minutes or until the edges turn a golden brown. Once baked, remove from oven and let cool completely in the pan on a wire rack.
7. Prepare Frosting: While the bars cool, beat the melted butter and powdered sugar together until combined. Add the milk and vanilla extract and continue beating until smooth and fluffy.
8. Remove Bars from Pan: Once cooled, gently lift the parchment paper with the bars out of the pan and place them on a flat surface for easier frosting application.
9. Frost and Decorate: Spread the prepared frosting evenly over the cookie bars. If desired, sprinkle colorful sprinkles on top for a festive finish.
10. Cut and Serve: Using a sharp knife, cut into 24 even squares and serve. Enjoy!

Notes

• For best results, ensure butter and eggs are at room temperature to allow for proper creaming and incorporation.
• To prevent cracking, do not overbake the bars; edges should be golden but the center slightly soft.
• Use parchment paper with an overhang to easily lift the bars out of the pan for frosting and cutting.
• Sprinkles are optional but add a fun and colorful touch, especially for celebrations.
• Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: sugar cookie bars, easy dessert, frosted cookie bars, party treats, vanilla frosting