Soft Buttery Sugar Cookie Bars (Printable)

Soft, buttery sugar cookie bars topped with creamy vanilla frosting. Perfect for parties and celebrations.

# What You Need:

→ Cookie Base

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Creamy Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2-3 tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring, optional
14 - Sprinkles, optional

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg and vanilla extract until fully incorporated and smooth.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing to maintain tender texture.
06 - Evenly press dough into prepared baking pan, creating a uniform layer.
07 - Bake for 18-20 minutes until edges are lightly golden and center is set. Cool completely in pan before frosting.
08 - Beat softened butter until creamy. Gradually incorporate powdered sugar, alternating with milk, until smooth and fluffy.
09 - Mix in vanilla extract and pinch of salt. Add food coloring if desired.
10 - Spread frosting evenly over cooled bars. Top with sprinkles if using.
11 - Using parchment overhang, lift bars from pan. Cut into 24 equal squares.

# Expert Advice:

01 -
  • The texture is impossibly soft, like a cross between a cake and a cookie that melts on your tongue
  • One pan feeds twenty-four people with zero stress about uniform sizing or burned edges
  • The frosting-to-cookie ratio is absolutely perfect in every single bite
02 -
  • Overbaking even by two minutes transforms these from tender to dry, so trust the slightly set center test
  • The bars must cool completely before frosting or the frosting will melt into an unappealing glaze
  • Pressing the dough into the pan with wet hands prevents it from sticking to your fingers
03 -
  • Room temperature ingredients incorporate better and prevent a greasy texture
  • Weighing flour instead of measuring by cup eliminates the most common variable in baking

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