Frosted Sugar Cookie Bars (Printable)
Soft, buttery bars topped with creamy colorful frosting for parties and celebrations.
# What You 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)
# Steps:
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 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, about 2 to 3 minutes.
04 - Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - With the mixer on low speed, alternately add the flour mixture and whole milk, beginning and ending with the flour. Mix until just combined and 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 bars to cool completely in the pan on a wire rack before frosting.
09 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, whole milk, and vanilla extract, beating until 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 out of the pan using the parchment overhang and cut into 16 squares.
# Expert Advice:
01 -
- The cookie base stays soft for days, which means you can make them ahead and still impress everyone at the party.
- One pan, no rolling, no chilling, no cookie cutters means you get all the sugar cookie joy with half the effort.
02 -
- Overbaking is the enemy here, pull the bars when the center still looks slightly underdone because they will continue to set as they cool.
- The extra egg yolk is not optional if you want that chewy, bakery style texture instead of something dry and crumbly.
03 -
- Wet your offset spatula slightly with warm water to get perfectly smooth frosting without tearing the cookie surface underneath.
- Chill the frosted slab for fifteen minutes before cutting and your squares will have clean, bakery sharp edges.