Frosted Sugar Cookie Bars (Printable)
Soft buttery sugar cookie bars with creamy frosting, ready in 40 minutes.
# 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 Prepare:
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 whole egg, egg yolk, and pure vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - On low speed, alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined without overmixing.
06 - Transfer the dough to the prepared baking pan and spread it evenly. Smooth the 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. Avoid overbaking.
08 - Let the bars cool completely in the pan set on a wire rack before adding frosting.
09 - Beat the softened butter until creamy. Gradually add sifted powdered sugar, whole milk, and pure vanilla extract, beating until light and fluffy. Add 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. Serve and enjoy.
# Expert Advice:
01 -
- The dough comes together in one bowl with zero chilling time, which means you can decide to make these an hour before you need them.
- That extra egg yolk is the secret to a bar that stays soft and tender for days instead of drying out like a regular cookie would.
- You get all the nostalgic joy of a decorated sugar cookie without spending an evening rolling and cutting shapes until your back aches.
02 -
- Underbaking slightly is far better than overbaking because these bars continue to set as they cool and nobody enjoys a dry sugar cookie bar.
- The frosting will form a slight crust if left uncovered for too long, so spread it on close to serving time or cover the pan tightly with foil.
- These bars freeze beautifully without the frosting for up to three months, so you can stash a batch in the freezer and frost them whenever a celebration pops up.
03 -
- Room temperature ingredients blend more smoothly and trap more air during mixing, which translates to a lighter, softer bar every single time.
- A warm knife dipped in hot water and dried off between cuts gives you the cleanest squares without dragging frosting everywhere.