Frosted Sugar Cookie Bars (Printable View)
Soft buttery sugar cookie bars with creamy frosting, ideal for parties and celebrations.
# 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)
# Cooking Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two 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, approximately 2 to 3 minutes.
04 - Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - With the mixer 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; avoid 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 into the center comes out with moist crumbs. Do not overbake.
08 - Allow the cookie bars to cool completely in the pan on a wire rack before frosting.
09 - Beat the softened butter until creamy. Gradually add sifted powdered sugar, whole milk, and vanilla extract, beating until the frosting is light and fluffy. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled cookie bars. Top with sprinkles if using. Lift the bars from the pan using the parchment overhang and cut into 16 squares. Serve and enjoy.
# Expert Tips:
01 -
- The cookie base stays soft and pillowy for days, which means you can make them ahead without any stress.
- One pan, no rolling, no chilling, no cookie cutters, just spread and bake.
- The frosting is basically edible happiness and you can customize the colors for any occasion.
- They travel beautifully, making them ideal for potlucks, bake sales, and classroom parties.
02 -
- Do not overbake these bars, they should look slightly underdone in the center when you pull them out because they will continue to set as they cool.
- Both the butter for the cookie base and the butter for the frosting must be properly softened at room temperature, cold butter will leave you with lumpy frosting and uneven dough.
- Sifting the powdered sugar is the single most important step for smooth frosting, and I learned this the hard way after serving grainy frosting at a dinner party.
03 -
- The extra egg yolk is what makes these bars chewy instead of cakey, so never skip it even if you are tempted to simplify.
- Gel food coloring gives you vibrant results with just a tiny drop, whereas liquid coloring can make your frosting too thin and require more powdered sugar to fix.