The Best Sugar Cookie Bars (Printable)
Soft, buttery bars topped with creamy frosting. Perfect for parties and holidays.
# Ingredient List:
→ Cookie Bars
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons whole milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring, optional
14 - Sprinkles, optional
# Steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
03 - Add the egg and vanilla extract. Beat until fully combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt until well blended.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Press the dough evenly into the prepared pan using clean hands or a spatula.
07 - Bake for 18-22 minutes, or until the edges are lightly golden and the center is set. Do not overbake.
08 - Let the bars cool completely in the pan on a wire rack.
09 - Beat the butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until smooth and fluffy. Adjust milk if needed for spreadable consistency. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled bars. Top with sprinkles if using.
11 - Lift the bars out of the pan using the parchment overhang. Slice into 24 squares.
# Expert Advice:
01 -
- Soft, thick sugar cookie base that stays moist even after two days
- The creamy frosting-to-cookie ratio is absolute perfection
- Ready in under an hour with zero rolling or cutting required
02 -
- Pressing warm dough into the pan creates the smoothest, most even surface for frosting
- Overbaking even by 2 minutes makes these dry, so start checking at 18 minutes
- Completely cool bars before frosting or the buttercream will slide right off
03 -
- Chill the frosted bars for 15 minutes before slicing for the cleanest cuts
- Use an offset spatula heated under warm water for perfectly smooth frosting