Sugar Cookie Bars Recipe

Introduction

Sugar cookie bars are a delightful twist on the classic cookie, offering a soft, chewy texture that’s perfect for sharing. Topped with creamy buttercream frosting and optional sprinkles, they make a festive treat for any occasion.

Ingredients

• 2 3/4 cups (358g) all-purpose flour (measured properly)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plus 2 tbsp (252g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 2 tbsp (28g) light brown sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1/2 cup (112g) unsalted butter, room temperature (for frosting)
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract (for frosting)
• 1–2 tbsp cream or water
• Gel icing color, optional
• Sprinkles, optional

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Prepare a 9×9-inch square baking pan by spraying it with non-stick baking spray or lining it with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together on medium speed until the mixture is light in color and fluffy, about 2-3 minutes.
4. Step 4: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix just until combined. Avoid overmixing. Use a rubber spatula to bring the dough together into a cohesive ball.
6. Step 6: Press the dough evenly into the prepared baking pan. Bake for 17-23 minutes, or until the edges are lightly golden.
7. Step 7: Let the cookie base cool completely in the pan for 2-3 hours to firm up.
8. Step 8: For the buttercream frosting, beat the butter in a mixing bowl until smooth. Add the powdered sugar and mix until combined. Stir in the vanilla extract and 1 tablespoon of cream or water. Add more cream or water if needed to reach desired consistency.
9. Step 9: If desired, tint the buttercream with gel icing color.
10. Step 10: Spread the frosting evenly over the cooled cookie base. Sprinkle with decorations if using.
11. Step 11: Use the parchment paper overhang to lift the cookie bars from the pan. Cut into squares and serve.

Tips & Variations

• For a lemon twist, add 1 tsp lemon zest to the dough and vanilla-free buttercream.
• Use a silicone spatula to press the dough evenly for a perfectly flat cookie base.
• Add chopped nuts or chocolate chips to the dough for extra texture.
• Store frosting separately if you want to assemble the bars later to keep texture fresh.

Storage

Store the sugar cookie bars in an airtight container at room temperature for up to 4-5 days. If refrigerated, allow them to come to room temperature before serving for the best texture. Reheat briefly in a low oven or microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit additional salt in the recipe to avoid a salty taste.

How do I prevent the cookie bars from becoming too hard?

Be sure not to overbake them and allow them to cool completely before frosting. The bars will firm as they cool but remain soft and chewy inside.

Sugar Cookie Bars Recipe

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★★★★★

4.6 from 79 reviews

Deliciously soft and buttery sugar cookie bars topped with a smooth homemade buttercream frosting. These bars are easy to make, perfect for sharing, and can be customized with colorful gel icing and sprinkles for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 2 3/4 cups (358g) all-purpose flour (measured properly)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup plus 2 tbsp (252g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 2 tbsp (28g) light brown sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract

Buttercream Frosting:

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp cream or water
• Gel icing color (optional)
• Sprinkles (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (180°C). Prepare a 9×9 square baking pan with non-stick baking spray or line it with parchment paper, leaving some overhang for easy removal later.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a mixer on medium speed to cream together the unsalted butter, granulated sugar, and light brown sugar for 2-3 minutes until light in color and fluffy.
4. Add Egg and Vanilla: Mix in the egg until fully incorporated, then add vanilla extract and combine thoroughly.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture and mix until just combined. Use a rubber spatula to bring the dough together into a cohesive ball without overmixing.
6. Press Dough in Pan and Bake: Press the cookie dough evenly into the prepared pan. Bake for 17-23 minutes, or until the edges start to turn golden brown.
7. Cool Completely: Allow the cookie bars to cool completely in the pan for 2-3 hours; they will firm up as they cool.
8. Make Buttercream Frosting: Beat the unsalted butter in a mixer bowl until smooth. Gradually add powdered sugar and mix until combined. Add vanilla extract and 1 tablespoon of cream or water and mix well. Add additional cream or water, if needed, to reach spreading consistency.
9. Add Color and Decorate: If desired, tint the buttercream with gel icing colors and spread evenly over the cooled cookie base. Top with sprinkles if using.
10. Slice and Serve: Use the parchment paper to lift the cookie bars from the pan. Cut into slices and serve. Store in an airtight container and enjoy within 4-5 days.

Notes

• Make sure the butter and egg are at room temperature for better mixing and texture.
• Do not overmix the dough once dry ingredients are added to keep the bars tender.
• Use parchment paper for easy removal and cleaner slicing.
• Allow the bars to cool completely before frosting to prevent melting the buttercream.
• Customize with gel colors and sprinkles to match any theme or occasion.
• Store bars in an airtight container to maintain freshness up to 5 days.

Keywords: sugar cookie bars, cookie bars, buttercream frosting, easy dessert, homemade cookies, soft cookie bars, classic sugar cookie