Frosted Sugar Cookie Bars (Print Version)
Soft, buttery sugar cookie bars with creamy frosting and sprinkles—ready in 40 minutes for any celebration.
# 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)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two 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 with an electric mixer until pale, light, and fluffy, about 2 to 3 minutes.
04 - Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and smooth.
05 - With the mixer on low speed, alternately add the flour mixture and whole milk to the batter, beginning and ending with the flour. Mix until just combined and stop to avoid overmixing.
06 - Transfer the dough to the prepared baking pan and spread it evenly using an offset spatula, smoothing the surface.
07 - Bake for 18 to 22 minutes until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
08 - Allow the bars to cool completely in the pan set on a wire rack before frosting.
09 - Beat the softened butter until creamy using an electric mixer. Gradually add sifted powdered sugar, whole milk, and vanilla extract, beating until the frosting is light and fluffy. Add food coloring if desired and mix until evenly tinted.
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. Serve.
# Expert Suggestions:
01 -
- They have the soft, pillowy texture of a bakery cookie without the tedious work of rolling and cutting individual rounds.
- The frosting sets into a creamy layer that holds sprinkles beautifully, making these a showstopper for birthdays and potlucks.
02 -
- These bars will continue to cook from residual heat after you pull them from the oven, so pulling them slightly underdone is far better than overbaking.
- Sifting your powdered sugar seems fussy until you bite into a frosting with a hard sugar lump running through it, and then you will never skip it again.
03 -
- If your butter is not truly softened, cut it into small cubes and wait ten minutes rather than microwaving, which creates hot melted spots that ruin the texture.
- A chilled knife dipped in hot water and wiped dry cuts perfectly clean squares without dragging frosting everywhere.