Frosted Sugar Cookie Bars (Print View)
Soft, buttery bars with creamy frosting. Perfect for parties and easy to make.
# What You'll Need:
→ Cookie Base
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
→ Buttercream 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)
# Method:
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 - On low speed, alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined and avoid overmixing.
06 - Spread the dough evenly into the prepared pan and smooth the top with an offset spatula. Bake for 18 to 22 minutes until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs.
07 - Allow the bars to cool completely in the pan on a wire rack before frosting.
08 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, milk, and vanilla extract, beating until light and fluffy. Add food coloring if desired.
09 - Spread the frosting evenly over the cooled bars. Top with sprinkles if using. Lift the bars from the pan using the parchment overhang and cut into 16 squares.
# Insider Tips:
01 -
- They have the soft, buttery crumb of a perfect sugar cookie but without the fuss of rolling and cutting individual shapes.
- The frosting sets into a creamy layer that holds sprinkles beautifully, making them look impressive with almost zero decorating skill.
02 -
- Overbaking is the single biggest mistake with these bars because they look underdone in the center when they are actually perfect.
- Frosting must go on completely cool bars or it will melt into streaks and slide right off the edges.
03 -
- The extra egg yolk is what makes these bars chewy rather than cakey, so never skip it.
- Sifting powdered sugar feels tedious but it is the difference between silky frosting and one speckled with hard lumps.