4th of July Sugar Cookie Bars (Print version)

Soft sugar cookie bars with vanilla frosting and red, white, and blue sprinkles for Independence Day celebrations.

# What goes in:

→ Cookie Bars

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - 1/4 teaspoon almond extract

→ Vanilla Frosting

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1 1/2 teaspoons pure vanilla extract
14 - Pinch of salt
15 - Red, white, and blue sprinkles

# Cooking steps:

01 - Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the egg, egg yolk, vanilla extract, and almond extract until fully combined.
05 - Gradually add the flour mixture to the wet ingredients, mixing until just combined.
06 - Press the dough evenly into the prepared baking pan using a spatula or your fingers.
07 - Bake for 18–20 minutes, until edges are lightly golden but the center remains soft.
08 - Let the bars cool completely in the pan on a wire rack.
09 - Beat the butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt, beating until fluffy and spreadable.
10 - Spread the frosting evenly over the cooled bars. Decorate with red, white, and blue sprinkles.
11 - Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve.

# Tips from flavorandfeast:

01 -
  • They feed a hungry crowd without the hassle of cutting and decorating dozens of individual cookies
  • The frosting stays creamy and the bars stay soft for days, making them perfect for make ahead summer parties
02 -
  • Room temperature ingredients are non negotiable here, cold butter creates lumpy frosting and tough cookies
  • Letting the bars cool completely before frosting is the difference between a swirly mess and those beautiful clean layers
03 -
  • Chill the dough for 15 minutes if it feels too sticky to spread evenly
  • Use a warm knife dipped in hot water for perfectly smooth frosting swirls

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