Frosted Sugar Cookie Bars (Printable)
Soft, buttery cookie bars topped with creamy vanilla frosting and bright sprinkles—ready in under 40 minutes for parties.
# What You'll Need:
→ Cookie Bar Base
01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - ¼ cup whole milk
→ Frosting
09 - ½ cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 2 tablespoons heavy cream or milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Food coloring (optional)
15 - Assorted sprinkles
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the surface.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
05 - Blend in the milk. Gradually add the dry ingredient mixture, mixing until just combined. Avoid overmixing to maintain a tender texture.
06 - Transfer the dough to the prepared baking pan and press it evenly across the bottom using a spatula.
07 - Bake for 16 to 18 minutes, until the edges are lightly golden and the center is set. Do not overbake.
08 - Remove from the oven and allow the bars to cool completely in the pan on a wire rack before adding frosting.
09 - In a large bowl, beat the softened butter until creamy using an electric mixer. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled cookie bars. Top generously with assorted sprinkles.
11 - Cut into 24 even bars and serve immediately or store for later enjoyment.
# Expert Tips:
01 -
- They taste like the best sugar cookie you ever had but require zero chilling, rolling, or cookie cutter fuss.
- The frosting sets into a creamy layer that holds sprinkles like a dream and slices into neat, bakery style squares.
02 -
- Underbaking slightly is always better than overbaking because the bars continue to set as they cool in the pan.
- Frosting while the bars are even slightly warm will cause it to slide right off, so wait until the pan feels completely cool to the touch.
03 -
- Press the dough into the pan with slightly damp hands to get a perfectly smooth, even surface without tearing the dough.
- A chilled knife cuts cleaner squares through the frosting, so run your blade under warm water, dry it, and slice for bakery worthy edges.