Sugar Cookie Bars: Dessert Recipe
These delightful sugar cookie bars feature a soft, chewy base topped with a creamy vanilla frosting and colorful sprinkles. This dessert recipe is perfect for those who love classic sugar cookies but want a quicker, easier version in a convenient bar form.
Ingredients
For the Cookie Bars:
- ½ cup 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 tablespoon milk any dairy or nondairy milk works
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional, for a classic sugar cookie flavor
- 1⅔ cups all-purpose flour
- ½ teaspoon salt
For the Frosting:
- ½ cup 1 stick unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 2 to 3 tablespoons milk any dairy or nondairy milk works
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 tablespoons rainbow sprinkles
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F.
- Line an 8 × 8-inch square baking pan with parchment paper, ensuring it covers all sides for easy removal.
Make the Cookie Dough:
- In a stand mixer with a paddle attachment, cream the butter and granulated sugar on medium-high speed for about 2 minutes until light and fluffy.
- Scrape down the sides, then add the egg, milk, vanilla extract, and almond extract (if using). Mix until smooth.
- Lower the mixer speed, add the flour and salt, and mix just until combined, with no visible flour streaks.
Bake:
- Spread the dough evenly into the prepared baking pan using a silicone spatula.
- Bake for 20-25 minutes until the edges are golden brown, and a butter knife inserted in the center comes out clean.
- Transfer the pan to a cooling rack and allow it to cool for about 30 minutes.
Prepare the Frosting:
- In a clean stand mixer bowl, beat the butter and confectioners' sugar on low speed until well combined.
- Increase to medium-high speed, adding 2 tablespoons of milk, vanilla extract, and salt.
- Continue mixing for about 1 minute until the frosting is fluffy. If too thick, add another tablespoon of milk.
Frost and Decorate:
- Once the cookie bars are completely cooled, spread the frosting evenly over the top using an offset spatula.
- Sprinkle the top with rainbow sprinkles for a festive touch.
Serve:
- Cut the frosted bars into 16 squares and enjoy.
Notes
- These cookie bars can be customized by using different sprinkles for various occasions.
- For a slightly tangy twist, consider adding a few drops of lemon extract to the frosting.
- The bars can be stored in an airtight container at room temperature for up to 3 days.
Tried this recipe?Let us know how it was!