Description
These Easy Frosted Sugar Cookie Bars offer a delightful twist on classic sugar cookies, baked in a single pan for convenience. With a tender, buttery base topped with creamy vanilla frosting and optional sprinkles or food coloring for customization, these bars are perfect for gatherings or everyday treats.
Ingredients
Scale
Cookie Bars
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- Make the Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly combine the dry ingredients for the cookie base.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy, ensuring a tender crumb in the bars.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract into the creamed butter mixture to enrich the dough with flavor and moisture.
- Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until a uniform dough forms, careful not to overmix to keep the texture soft.
- Prepare to Bake: Press the dough evenly into a prepared baking pan to create a uniform layer for baking.
- Bake the Bars: Bake in a preheated oven for 18-20 minutes or until the edges turn lightly golden, signaling that the bars are done but still soft inside. Allow the bars to cool completely in the pan before frosting.
- Prepare the Frosting: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar on low speed to avoid a sugar cloud, then add heavy cream and vanilla extract. Beat the mixture until smooth and fluffy, adding food coloring if desired for a festive look.
- Frost the Bars: Spread the prepared frosting evenly over the completely cooled cookie bars. Add sprinkles on top if using, then slice into 24 squares to serve.
Notes
- For best results, ensure the butter is softened but not melted to achieve the proper dough consistency.
- Use heavy cream in the frosting for a richer texture, or substitute milk for a lighter option.
- Chill the dough before pressing into the pan if you prefer thicker bars.
- Sprinkles and food coloring are optional but great for customizing bars for holidays or parties.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate to keep frosting firm up to a week.
