Sugar Cookie Bars
These sugar cookie bars deliver all the buttery, soft, and slightly chewy goodness of classic sugar cookies without the fuss of rolling and cutting dough. Pressed into a single pan and topped with a thick layer of vanilla buttercream, they come together in about half an hour of hands-on time and disappear just as fast at parties, potlucks, and bake sales.
Equipment
- 9x13 inch baking pan
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Parchment paper
- Rubber spatula
- Offset spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 3/4 cups all purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract good quality
- 1/2 teaspoon almond extract optional
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter softened (1 stick)
- 2 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- sprinkles jimmies style, for topping
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly spray with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy. Scrape down sides as needed.
- Add the egg, egg yolk, vanilla extract, and almond extract (if using). Beat on medium until smooth and slightly lighter in color. Scrape down the bowl.
- Add the flour mixture in two batches, mixing on low speed just until no streaks remain. Do not overmix.
- Press the thick dough evenly into the prepared pan. For a smooth top, place parchment over the dough and press flat with your hands or a measuring cup.
- Bake for 18-22 minutes until edges are light golden and the center still looks slightly underbaked. Do not overbake.
- Cool completely in the pan on a wire rack for about 1 hour before frosting.
- For the frosting, beat softened butter until smooth. Gradually add powdered sugar on low speed, then increase to medium. Add cream, vanilla, and salt and beat 2-3 minutes until light and fluffy.
- Spread frosting evenly over cooled bars with an offset spatula. Add sprinkles while frosting is soft. Let set for 15 minutes.
- Use the parchment overhang to lift the slab onto a cutting board. Slice into 24 even squares with a sharp knife, wiping the blade clean between cuts.
Notes
- Measure flour by spooning it into the measuring cup and leveling it off to avoid dense, dry bars.
- Use room temperature butter and eggs for smooth, even blending and the best texture.
- Pull the bars from the oven while the center still looks slightly underbaked to ensure a soft, chewy texture.
- Let the bars cool completely before frosting to prevent melted, runny buttercream.
- Chill the frosted bars for 15 minutes before slicing for the cleanest edges.
- Store frosted bars in an airtight container in the refrigerator for up to 5 days.
- Unfrosted bars can be frozen, tightly wrapped, for up to 3 months.
- Add 1/2 cup of rainbow sprinkles to the dough for funfetti bars, or 1 cup of mini chocolate chips for a chocolate chip version.
- Swap the vanilla in the frosting for lemon or almond extract for a flavor variation.
- For a festive look, tint the frosting with gel food coloring and top with themed sprinkles.
Nutrition
Serving: 1barCalories: 290kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 140mgPotassium: 25mgFiber: 1gSugar: 28gVitamin A: 8IUCalcium: 2mgIron: 6mg
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