Frosted Sugar Cookie Bars (Printer-friendly)
Buttery sugar cookie bars with creamy vanilla frosting and festive sprinkles—easy to bake and great for gatherings.
# What You 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 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 - Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
05 - Mix in the milk, then gradually add the dry ingredients, mixing until just combined. Be careful not to overmix.
06 - Transfer the dough to the prepared baking pan and press it into an even layer across the entire surface.
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 - Allow the cookie bars to cool completely in the pan 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, beating until 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 immediately or store in an airtight container.
# Expert Tips:
01 -
- The cookie base stays soft and pillowy for days, which means you can make them ahead and they will taste just as wonderful at the party.
- Spreading frosting over a single slab of cookie is infinitely easier than piping individual cookies, and the sprinkles hide any imperfections beautifully.
02 -
- Underbaking slightly is far better than overbaking, because these bars turn from perfect to dry in just a minute or two at the end of the bake.
- Patience with cooling is non negotiable, as spreading frosting on warm bars will cause it to slide right off and pool in unappetizing puddles.
03 -
- Use the parchment overhang trick to lift the entire slab out of the pan before cutting, which gives you perfectly clean edges and prevents scratching your pan with a knife.
- A tiny drop of gel food coloring goes a very long way, so start with a toothpick amount and build up gradually to avoid frosting that stains everything it touches.