Description
These Sugar Cookie Bars are a delightful twist on the classic sugar cookie, baked in a convenient 9×13-inch pan for easy serving. Soft and chewy with a buttery base, topped with a smooth vanilla frosting and colorful sprinkles, they are perfect for parties, holidays, or any sweet craving.
Ingredients
Scale
Cookie Bars
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- ¾ cup granulated sugar (150 grams)
- ½ cup brown sugar (107 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ teaspoon almond extract (1 gram)
- 2 large eggs (100 grams, room temperature)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour (300 grams)
Frosting
- ¼ cup unsalted butter (57 grams, melted, ½ stick)
- 1½ cups powdered sugar (170 grams)
- 2 tablespoons milk (28 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- Sprinkles (optional, for topping)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and set aside to ensure the bars won’t stick.
- Cream the butter and sugars: Using an electric hand mixer, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, building the base for a tender texture.
- Add extracts, eggs, and leavening: Mix in the pure vanilla extract, almond extract, eggs, baking soda, and kosher salt, blending well to combine flavors and activate the baking soda.
- Incorporate the flour: Gradually add the all-purpose flour to the wet mixture, beating lightly to fully incorporate it while maintaining a soft dough consistency.
- Press dough into pan: Evenly press the cookie dough into the prepared baking pan, creating an even layer for uniform baking.
- Bake the bars: Bake in the preheated oven for 18-20 minutes, or until the edges turn golden brown. Then remove and allow the bars to cool completely in the pan.
- Prepare frosting: Beat the melted butter and powdered sugar together until smooth, then add milk and vanilla extract and continue beating until the frosting reaches a creamy consistency.
- Transfer bars and frost: Once cooled, carefully lift the bars out of the pan by the parchment paper and place them on a flat surface. Spread the prepared frosting evenly over the top of the bars.
- Add sprinkles: If desired, sprinkle colorful sprinkles over the frosted bars to add festive decoration and extra sweetness.
- Cut and serve: Slice the frosted cookie bars into 24 equal squares and serve.
Notes
- Room temperature butter and eggs ensure better mixing and texture.
- Use parchment paper to easily lift the bars out of the pan without breaking.
- Frosting can be adjusted in consistency with additional milk for spreading or powdered sugar for thickness.
- Sprinkles are optional but add a fun visual and texture element.
- Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
