Sugar Cookie Bars
Ingredients
For the Cookie Bars
- 1 3/4 cups all purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter 1 stick, softened at room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 Tablespoon pure vanilla extract
- 1 large egg yolk at room temperature
For the Frosting/Topping
- 1/2 cup unsalted butter 1 stick, softened at room temperature
- 2 cups confectioners sugar
- 2 Tablespoons heavy whipping cream or milk
- 1 1/2 teaspoons pure vanilla extract
- Gel food coloring of choice optional
- Sprinkles as garnish
Instructions
Make the Cookie Dough
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Preheat the oven to 350°F. Grease an 8”x8” pan with baking spray and line with parchment paper, leaving a bit of an overhang to easily remove the bars once they’re baked and cooled.
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In a large mixing bowl, whisk the flour, baking powder, baking soda and salt.
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In a bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer) beat the butter, granulated sugar, brown sugar and vanilla extract on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
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Mix in the egg yolk until just combined.
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Carefully, add the flour mixture and mix until a crumbly cookie dough forms.
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Press the cookie dough into the prepared pan into an even layer.
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Bake for 21-23 minutes or until they are lightly golden and the edges are slightly puffed.
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Allow to cool completely before icing.
Make the Frosting
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In a bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, confectioners sugar, heavy cream and vanilla extract, beginning on low speed and gradually increasing to medium-high speed, beating for 5 minutes until light and fluffy. Pause the mixer and scrape down the sides of the bowl a few times during the mixing process.
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Optionally, add a few drops of food coloring and beat again.
Assemble the Bars
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Spread the frosting over the fully cooled sugar cookie bar and decorate with sprinkles.
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If you have extra time, set the iced bars in the fridge for 30 minutes to make slicing easier and cleaner.
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Use the parchment overhang to lift out the cookie bars and slice on a cutting board into squares.
Recipe Notes
- Nutrition information is approximate and was calculated using a recipe nutrition label generator.
- For Christmas themed cookie bars, buy Christmas colored sprinkles!
- I initially thought this would be best in a 9x13 pan, but it fit much nicer in an 8” pan. It was way too low in the 9x13 I think.
- If for any reason the cookie dough is a bit dry once mixed and not holding together, add 1-2 teaspoons of milk and mix together until it clumps easily into larger chunks of dough.