The Best Sugar Cookie Bars (Printable)

Soft, buttery bars with creamy vanilla frosting and a hint of sprinkle-topped goodness.

# Ingredient List:

→ For the Cookie Bars

01 - 1 cup (226 g) unsalted butter, softened
02 - 1 1/4 cups (250 g) granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups (315 g) all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ For the Frosting

08 - 1/2 cup (113 g) unsalted butter, softened
09 - 2 cups (240 g) 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)

# How to Make:

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.

# Expert Tips:

01 -
  • No cookie cutter required or flour covered countertops to clean up afterward
  • The bars stay incredibly soft for days unlike traditional cookies that can harden
  • You can frost and decorate them in about one third the time it takes to make cutout cookies
02 -
  • Underbaking slightly is better than overbaking because these bars continue cooking in the hot pan for several minutes after leaving the oven
  • The dough will feel thick and slightly sticky when you press it into the pan which is completely normal
  • Room temperature ingredients make or break this recipe cold butter creates lumpy frosting and cold eggs do not incorporate properly
03 -
  • Use kitchen shears to cut the parchment paper to size it is faster and more precise than tearing
  • If you forget to soften the butter cut it into small cubes and let it sit for 15 minutes instead of waiting an hour

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