Frosted Sugar Cookie Bars Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: bars

Calories: 568kcal

Author: Becky Hardin

My easy frosted sugar cookie bars are soft, chewy, and melt-in-your-mouth tender! Made with simple ingredients, and ready in 45 minutes for any occasion.

Print Recipe

US Customary - Metric

Equipment

9x13-inch Baking Pan
Hand Mixer

Ingredients

For the Cookie Bars:

½ cup unsalted butter 1 stick; room temperature
½ cup brown sugar
½ cup granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract *
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda

For the Frosting:**

¾ cup unsalted butter 1½ sticks; room temperature
2½ cups powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract *
Sprinkles optional, for topping***

Instructions

For the Bars

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray, line with parchment, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, about 4 minutes.
½ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
Mix in the eggs and vanilla until combined.
2 large eggs, 2 teaspoons pure vanilla extract
Slowly add in the flour, baking powder, and baking soda until all ingredients are incorporated.
2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda
Spread the mixture into the prepared pan. Bake in the preheated oven for 18-22 minutes, or until golden brown. Allow the bars to fully cool before frosting.

For the Frosting

While the bars cool, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, cream the butter for 1 minute on medium speed. Reduce the speed to low, and slowly add the sugar until fully incorporated.
¾ cup unsalted butter, 2½ cups powdered sugar
Stir in the milk and vanilla, then turn the mixer to medium-high speed and mix for 3 minutes, or until fluffy.
2 tablespoons milk, 1 teaspoon pure vanilla extract
Spread the frosting over the cookie bars and top with the sprinkles. Cut the bars into squares before serving.
Sprinkles

Notes

*I like the clean, classic flavor of vanilla, but you can swap half of it for almond extract for more of a birthday cake flavor.

**Instead of making your own frosting, feel free to use a store-bought frosting to finish these. Or serve them unfrosted.

***I used Valentine's Day-themed sprinkles for mine, but you could easily change the decorations to make them for St. Patrick's Day, Easter, Halloween, or birthdays.

Tips:

Use a glass or ceramic baking pan to avoid burning the edges.
Easily halve the recipe in an 8x8-inch pan.
Line the pan with a parchment sling for easy removal.
Use room-temp. ingredients for the smoothest dough.
Don't overmix the dough once the flour goes in, or your bars will turn out dry.
Spread the dough evenly into the corners of the pan for even baking.
Do not overbake. Check for doneness with a toothpick. The edges should be slightly browned, and the center should be matte (not shiny).
For softer bars, slightly underbake them, and let them cool completely in the pan.
Let the bars cool completely before frosting.
If the frosting is too thick, add milk ½ teaspoon at a time. If too thin, add powdered sugar 1-2 tablespoons at a time.
Chill the bars in the fridge for cleaner cuts. Use a clean knife, and wipe and run it under warm water between cuts.

Make-Ahead: The bars can be baked up to 1 day in advance and stored tightly covered at room temperature. Frost just before serving for the freshest look and texture.

Storage: Store sugar cookie bars in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze up to 1 month.

Nutrition