Sugar Cookie Bars

These Sugar Cookie Bars are so yummy and much easier to make than traditional sugar cookies! The dough is baked in one pan, then topped with a homemade vanilla frosting. Just slice and enjoy!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 282

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Sugar Cookie Bars:

1/2 cup (1 stick) unsalted butter softened
1/2 cup granulated white sugar
1/2 cup brown sugar lightly packed
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Frosting:

1/2 cup (1 stick) unsalted butter softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
2 Tablespoons milk
pink food coloring and sprinkles

Instructions

Preheat oven to 350 degrees. Line a 9 x 13 inch baking dish with parchment paper or spray with nonstick cooking spray and set aside.
In a large bowl, beat together 1 stick of softened butter, brown sugar, and white granulated sugar with an electric mixer until light and fluffy. I let mine beat for about 3-5 minutes. Beat in the eggs and vanilla until smooth.
In a small bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the batter a little at a time, beating over low speed.
Evenly spread the batter into the prepared baking pan. Bake in the preheated oven for 20 minutes, or until edges are golden brown. Remove from the oven and allow to cool completely before frosting.
To prepare frosting: beat together 1 stick of softened butter and the powdered sugar until smooth. Add in the vanilla extract and milk and continue beating. Add in food coloring if desired.
Spread frosting over the top of the cooled bars and top with sprinkles, if desired. Slice and enjoy!

Notes

Line your pan with parchment paper. It makes removal of your sugar cookie bars much easier, plus makes cleanup better, too. If you line it so that the paper overhangs the sides of your pan, you can use the flaps to lift the bars out of the pan, then place it on a cutting board to slice.
Use room temperature butter and eggs. Your ingredients will blend together more seamlessly with room temperature ingredients, and your dough will rise more easily as well.
Customize your toppings. Feel free to change up the color of your frosting and the theme of your sprinkles. These bars can be made to match just about any holiday or event you might be celebrating!
How to Store: Store any leftover bars in an airtight container on the counter for up to 5 days.
How to freeze: To freeze your sugar cookie bars, I recommend placing them in the refrigerator for a few hours first to allow the frosting to stiffen up. That way you can stack bars together without worrying about the frosting getting smushed. Just place the chilled bars in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

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