Sugar Cookie Bars

5 from 2 votes

Soft and chewy Sugar Cookie Bars are topped with sweet buttercream and sprinkles! You can also switch it up with a delicious cream cheese frosting.

Prep Time20

Cook Time28

Total Time48

Course: Dessert, Snack

Cuisine: American

Keyword: sugar cookie bars

Servings: bars

Author: Chelsea Lords

Cost: $5.87

Equipment

Ingredients

Cooking spray

Sugar Cookie Bars

12 tablespoons unsalted butter melted
1-1/2 cups granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt see note 1
2-1/2 cups all-purpose flour see note 2
Optional flavorings see note 3

Frosting—See Note 4

6 tablespoons unsalted butter at room temperature
2-1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1/8 teaspoon fine sea salt
3 tablespoons heavy cream
2 to 3 tablespoons sprinkles optional, to top bars

US - Metric

Instructions

Lightly spritz a 9x13-inch pan with cooking spray (this helps the parchment paper stick nicely), then line with parchment paper, leaving an overhang for easy removal. Lightly spray parchment paper with cooking spray and set aside. Melt butter in the microwave and set aside for about 5–7 minutes to cool to room temperature. (If it is hot, it will melt the sugar and cause greasy cookie bars.) Preheat oven to 325°F (162°C).
Once butter is cooled to room temperature, add granulated sugar. Vigorously whisk until sugar and butter are incorporated, about 2 minutes. (It may seem like they won’t incorporate, but whisk until a smooth mixture forms.) Add 1 egg and whisk until combined. Add egg yolk and vanilla. Whisk until smooth. If using an optional flavoring, add in here: either add 1/2 teaspoon pure almond extract (what I typically use) or the almond extract and lemon zest, or the clementine zest and 1/4 teaspoon ground cardamom. Whisk to combine.
Add baking powder, salt, and spooned and leveled flour (see note 3). Mix until just combined, being careful to not overmix (which will result in dense bars). Use a spatula to transfer dough to the prepared pan. It’s sticky, so lightly spritz your hands with cooking spray and press the dough firmly into an even layer.
Bake 23–28 minutes or until the top of the bars are no longer glossy and edges are a very light golden color. Be careful to not overbake; the bars will not be as soft and flavorful. Remove from oven and let pan cool on a wire cooling rack until bars reach room temperature.
In a large bowl, add room-temperature butter. Beat on medium speed for 3 minutes, or until completely smooth and fluffy, scraping down the sides with a spatula as needed. Add vanilla, cream, and salt; beat to combine. Add powdered sugar and beat (on low speed) to combine. Once combined, increase mixer speed and beat until frosting is very light and fluffy, about 3–4 minutes. It should turn a brighter white. Add a few drops of food coloring (dye frosting to your desired color intensity) Beat on low speed for about 15–20 seconds, just to color the frosting.
Use the parchment paper overhang to remove bars, then use a table knife to spread on the completely cooled bars. Immediately top with sprinkles if using. Cut into bars and enjoy!

Video

Notes

Note 1: Fine sea salt is not the same as table salt. If using table salt reduce to 1/4 teaspoon.

Note 2: To spoon and level flour, spoon the flour into a measuring cup and level the top with the back of a table knife. If you press a measuring cup into a bag of flour, you will pack in way too much flour, which will yield thick and flavorless cookie bars.

Note 3: Optional flavorings include 1/4 teaspoon ground cardamom and 2 teaspoons zest of clementines or 1/2 teaspoon pure almond extract and 2 teaspoons zest of lemon

Note 4: If you like cream cheese frosting better, here’s the cream cheese frosting we tested for these bars:

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2-1/4 cups powdered sugar
1/2 teaspoon vanilla extract
Tiny pinch of salt
Red food coloring

Beat room temperature cream cheese and butter together until completely smooth. Add in the powdered sugar, vanilla, and salt. Beat until smooth, scraping the sides down as needed, then add in the food coloring to desired color intensity. Beat until frosting is colored. Spread on completely cooled bars.

Storage: Sugar Cookie Bars are best enjoyed 1–2 days after being made. Leftover bars can be tightly wrapped and frozen, but they do lose some flavor/texture after being frozen and thawed.

Nutrition