Frosted Sugar Cookie Bars (Printer-friendly)
Soft, buttery bars with creamy colorful frosting—perfect for parties and easy to make in 40 minutes.
# What you'll need:
→ Cookie Base
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)
# Method:
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 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 vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - On low speed, alternately add the flour mixture and 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 with an offset spatula.
07 - Bake for 18 to 22 minutes until the edges are lightly golden and a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
08 - Allow the cookie base to cool completely in the pan set on a wire rack.
09 - Beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy. Tint with food coloring if desired.
10 - Spread the frosting evenly over the cooled cookie base. Top with sprinkles if using. Lift the bars out of the pan using the parchment overhang and cut into 16 squares.
# Expert Tips:
01 -
- The dough comes together in one bowl with no rolling, chilling, or cookie cutters required, which means you go from craving to eating in under an hour.
- That thick blanket of buttercream on top turns a simple sugar cookie into something that disappears at every potluck and birthday party I bring it to.
02 -
- These bars must cool completely before frosting, and I mean completely, because even slightly warm bars will turn your beautiful buttercream into a sliding puddle.
- The extra egg yolk is what makes the difference between a good cookie bar and one that people track you down for the recipe afterward.
03 -
- Take the bars out of the oven when the center still looks slightly underdone, because carryover cooking will finish the job and keep them soft rather than dry.
- Sift the powdered sugar for the frosting even if you are in a rush, because a single lump will ruin the smooth texture you worked hard to achieve.