The Best Sugar Cookie Bars (Print version)
Soft, buttery bars topped with creamy frosting—perfect for parties and holidays.
# What goes in:
→ For the Cookie Bars
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ For the Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons whole milk, plus more as needed
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring (optional)
14 - Sprinkles (optional)
# Cooking steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
03 - Add the egg and vanilla extract; beat until combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Press the dough evenly into the prepared pan using clean hands or a spatula.
07 - Bake for 18-22 minutes, or until the edges are lightly golden and the center is set. Do not overbake.
08 - Let the bars cool completely in the pan on a wire rack.
09 - Beat the butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until smooth and fluffy; adjust milk if needed for a spreadable consistency. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled bars. Top with sprinkles if using.
11 - Lift the bars out of the pan using the parchment overhang. Slice into 24 squares.
# Tips from flavorandfeast:
01 -
- No cookie cutters, no chilling dough, no individual scooping—just one pan and done
- The texture is somehow both soft and chewy, like a sugar cookie met a blondie
- You can frost them plain white for elegance or go wild with colors for birthdays
02 -
- Pressing the dough into the pan with your hands gives you the most control over thickness and evenness
- The bars should look slightly underdone when you pull them out—they firm up as they cool
- Frosting must be completely cooled or it will melt into a sad, sticky mess
03 -
- Room temperature ingredients combine more easily and create a better texture
- Sift your powdered sugar directly into the frosting to prevent stubborn lumps