Frosted Sugar Cookie Bars (Print Version)
Soft buttery cookie bars with creamy colorful frosting, ready in 40 minutes. Perfect for parties.
# 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)
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together 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.
05 - On low speed, alternately add the flour mixture and milk, beginning and ending with the flour. Mix until just combined; do not overmix.
06 - Spread the dough evenly into the prepared pan and smooth the top with an offset spatula.
07 - Bake for 18 to 22 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
08 - Cool the bars completely in the pan on a wire rack.
09 - Beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until light and fluffy. Tint with 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.
# Expert Tips:
01 -
- They deliver all the joy of decorated sugar cookies with about a tenth of the effort.
- The frosting is infinitely customizable with colors and flavors for any occasion you can dream up.
02 -
- Overbaking is the enemy of soft cookie bars, so pull them from the oven when the center still has the faintest wobble and a toothpick comes out with moist crumbs.
- Adding flour first and last during the alternating additions keeps the dough smooth and prevents it from looking curdled or separated.
03 -
- Sift the powdered sugar for the frosting no matter how much of a hurry you are in, because a single lump will stare back at you from the prettiest bar on the tray.
- Use the parchment overhang to lift the entire block out of the pan before cutting, which gives you perfectly clean edges and squares that look as good as they taste.