Sugar Cookie Bars
Deliciously soft and frosted sugar cookie bars that bring back the warmth of childhood moments and celebrations.
Ingredients
For the Cookie Bars
- 1 cup unsalted butter, softened gives a rich, tender crumb
- 1.5 cups granulated sugar for that classic sugar cookie sweetness
- 2 large eggs, room temperature add moisture and structure
- 2 teaspoons pure vanilla extract the soul of sugar cookies
- 3 cups all-purpose flour the base for chewy, soft bars
- 1 teaspoon baking powder for a light lift
- 0.5 teaspoons salt balances the sweetness
- 0.5 teaspoon almond extract (optional) for a nutty, aromatic note
For the Frosting
- 0.5 cup butter, softened
- 2 cups powdered sugar, sifted
- 2–3 tablespoons milk or cream to reach a spreadable consistency
- 1 teaspoon vanilla extract
- Sprinkles for decorating festive and fun
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly flour the sides.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy — about 2 to 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla (and almond extract if using).
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet, mixing until just combined.
- Press the dough evenly into the prepared pan.
Baking
- Bake for 22 to 25 minutes, or until the edges are golden and the center is set but still soft.
- Allow the bars to cool completely in the pan before frosting.
Frosting
- Beat the softened butter until creamy, then gradually add powdered sugar, alternating with milk until smooth.
- Spread the frosting over cooled bars and sprinkle with festive toppings.
- Slice into squares.
Notes
For a lighter option, swap half the butter for unsweetened applesauce. Use gluten-free 1-to-1 flour for gluten-free bars.