Frosted Sugar Cookie Bars (Printer-friendly)
Soft buttery cookie bars with creamy frosting, ready in 40 minutes. Perfect 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)
# How-To Guide:
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, 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 to the butter mixture, 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 using an offset spatula to create a smooth, level surface.
07 - Bake for 18 to 22 minutes, or 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 set on a wire rack before adding frosting.
09 - Beat the softened butter until creamy. Gradually add sifted powdered sugar, 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 bars. Top with sprinkles if using. Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Serve immediately or store for later.
# Expert Advice:
01 -
- All the soft buttery joy of sugar cookies without the hassle of chilling rolling and cutting dough.
- The frosting is basically edible clouds and you can dye it any color your heart desires.
02 -
- Overbaking is the enemy because these bars should look slightly underdone in the center when you pull them out.
- The extra egg yolk was an accident the first time I made these and it turned out to be the best mistake of my baking life.
03 -
- Let your butter soften naturally on the counter instead of microwaving it because partially melted butter changes the entire texture of the bars.
- Gel food coloring gives you vivid frosting without adding extra liquid that would make it runny and impossible to spread neatly.