Sugar Cookie Bars

4.48 from 36 votes

Sugar Cookie Bars are a quick and easy way to make the classic cut-out cookies without all the work. Just mix, press, bake, and frost for a thick and chewy sweet treat topped with colorful sprinkles

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: (2 ½ in. x 2 ½ in.) servings

Calories: 522kcal

Author: Jennifer Fishkind

Ingredients

½ cup unsalted butter room-temperature
1 cup granulated sugar
1 large egg room-temperature
1 large egg yolk room-temperature
2 tsp vanilla extract
1½ cups all-purpose flour
2 tsp cornstarch
½ tsp baking powder
½ tsp salt

Frosting:

¾ cup unsalted butter room-temperature
2 cups powdered sugar
2 tbsp heavy cream
1½ tsp vanilla extract
¼ tsp salt
¼ - ½ tsp liquid red food coloring
Garnish - rainbow sprinkles

Instructions

Preheat the oven to 350* F. Line an 8x8 inch baking pan with a piece of parchment paper with enough to overhang the sides. This allows you to easily remove the sugar cookie bars from the pan once baked.
In a large mixing bowl beat the unsalted butter and granulated sugar, on medium speed with a hand mixer, for 2 minutes or until smooth and fluffy.
To the butter mixture add the whole egg, egg yolk and vanilla extract. Continue to beat the mixture for another minute or until all the ingredients are combined.
In a small bowl add the all-purpose flour, cornstarch, baking powder and salt. Stir to combine.
Add the dry ingredients to the wet ingredients and beat for 1-2 minutes or until your dough is thoroughly combined. It will be a thick dough.
Press your sugar cookie bar dough into the bottom of the prepared pan. You may need to lightly wet your fingertips with cool water to help push the dough into an even layer. The water helps keep the dough from sticking to your fingers as you press it into the pan.
Bake the sugar cookie bars for 25-30 minutes or until the edges are lightly golden. You will want to slightly under bake these cookie bars to get that chewy center.
Allow your sugar cookie bars to cool completely in the pan, on the counter, before lifting the cookie bar out and frosting them.
While the sugar cookie bars are cooling you can make the frosting by adding the unsalted butter to a medium bowl and beating it on medium speed for 1-2 minutes with a handheld mixer.
To the butter add 1 cup powdered sugar and beat to combine then add 1 tablespoon heavy cream and continue beating, on medium speed, until smooth.
Add the remaining 1 cup of powdered sugar, beat again to combine then add the remaining 1 tablespoon heavy cream, vanilla extract, salt and liquid red food coloring. Beat for an additional 1-2 minutes or until the frosting is light and fluffy and all the food coloring has been completely incorporated.
Top the cooled sugar cookie bar with the frosting and spread it into an even layer using an offset spatula. You can garnish your sugar cookie bars with rainbow sprinkles before slicing and serving.

Notes

Storage:

To Store: You can store these sugar cookie bars in a covered container, in a single layer, in the refrigerator for up to 4-5 days.
To Freeze: You can freeze the baked and cooled cookie bars, tightly wrapped in plastic wrap for up to 1 month in the freezer. Thaw your cookie bars in the refrigerator while you make a fresh batch of frosting. You can then frost, slice and serve your sugar cookie bars.

Tips:

I used a liquid red food coloring for my frosting but a gel food coloring would work just as well. However, you will want to start with just a drop or two first to see if you get your desired shade of pink before adding more.
Remember that gel food coloring is more concentrated than the liquid so you will not need as much in your frosting.
You can change your color of frosting, and choice of sprinkles, to match any theme you may have as these make a great dessert for any party.
Make sure your butter is room temperature when making the frosting for the easiest and smoothest spread.
Cream or half-and-half is preferred for creamiest, fluffiest frosting. Keeping that in mind, milk would be an OK substitute if you do not have either on hand.

Nutrition