But dare I say this recipe completely changed my mind? These
Frosted Sugar Cookie Bars ? are so soft, so buttery, and so perfect that I’m genuinely obsessed. Not only are they ridiculously easy to whip up, but they’re also the cutest dessert, thanks to those rainbow sprinkles. You have no excuse not to try them this holiday season—or anytime, really. They’re that good.
Ingredients:
Unsalted Butter: Butter is the foundation of this recipe, creating a rich and indulgent flavor in both the bars and the frosting. Using unsalted butter allows you to control the salt level precisely. At room temperature, butter blends seamlessly with sugar to create a light, fluffy texture that gives the bars their tender crumb. For the frosting, it ensures a smooth, velvety finish that’s perfect for spreading.
Granulated Sugar: Granulated sugar sweetens the bars and plays a crucial role in their structure. When creamed with butter, sugar creates air pockets that expand during baking, resulting in a soft and airy texture. The sugar also caramelizes slightly in the oven, adding a subtle depth of flavor to the finished bars.
Egg: Eggs act as the glue that holds everything together. The proteins in the egg provide structure, while the yolk adds moisture and richness. In this recipe, the egg ensures that the bars stay soft and chewy without crumbling apart.
Vanilla Extract: A pantry staple that brings warmth and depth to any baked good. In these bars, vanilla enhances the sweetness and pairs beautifully with the almond extract to create a well-rounded flavor profile. It’s a subtle but essential addition that takes these soft and chewy sugar cookies from good to great.
Almond Extract: This is the game-changer! Almond extract has a bold, nutty aroma that adds complexity to the bars. Just a small amount transforms the flavor, giving the bars that bakery-style sophistication. It’s the ingredient people can’t quite put their finger on but always love.
All-Purpose Flour: Flour is the backbone of the recipe, providing structure and stability. The gluten formed during mixing gives the bars their chewy texture, while the precise amount ensures they stay soft without becoming dense. It’s the perfect canvas for all the other ingredients.
Baking Powder: This leavening agent creates just the right amount of lift in the bars. It ensures they’re light and soft without puffing up too much or becoming cakey. Baking powder also helps the edges set while keeping the center gooey and irresistible.
Salt: Salt isn’t just for savory dishes—it’s a critical component in baking too. A small amount of salt balances the sweetness and enhances the flavors of vanilla and almond. Without it, the bars would taste flat.
Rainbow Sprinkles: These tiny bursts of color are both decorative and fun. They add a slight crunch and make the bars visually appealing, perfect for holidays or any celebration. Plus, who doesn’t smile when they see sprinkles?
Powdered Sugar: Powdered sugar is a must for smooth, lump-free frosting. Its fine texture dissolves easily into the butter, creating a creamy icing that spreads like a dream. It also adds sweetness without being overwhelming.
Milk: Milk is the key to achieving the perfect frosting consistency. A little bit at a time thins the icing to a spreadable texture that’s neither too runny nor too stiff. It also adds a touch of creaminess to the flavor.
Equipment Needed:
Sugar Cookie Bars Substitutions and Modifications
- No almond extract? Use an extra ½ tsp of vanilla extract instead.
- Gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend.
- Dairy-free? Use vegan butter and non-dairy milk for the icing.
Soft and Chewy Sugar Cookie Bars recipe with Creamy Frosting
Ingredients
For the Bars
- ½ cup unsalted butter, room temperature 1 stick
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup festive rainbow sprinkles
For the Icing
- ½ cup unsalted butter, room temperature 1 stick
- 1 ½ cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp milk
Instructions
- Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with non-stick spray or line it with parchment paper for easy removal. Make sure the parchment overhangs slightly on the sides to create “handles” for lifting the bars out later.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar on medium-high speed until light and fluffy. This should take about 2 minutes. The creaming process is crucial as it incorporates air into the mixture, creating a soft and tender texture in the finished bars.
- Add the Wet Ingredients: Crack in the egg, then pour in the vanilla extract and almond extract. Beat on low speed until everything is fully incorporated. The batter should appear smooth and slightly glossy.
- Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms. Avoid overmixing, as it can make the bars dense.
- Add the Sprinkles: Gently fold in the sprinkles with a spatula. Be careful not to overmix to avoid the colors bleeding into the dough.
- Press and Bake: Transfer the dough to your prepared baking pan. Use the back of a spoon or a small offset spatula to press it evenly into the pan. Bake in the preheated oven for about 20 minutes. The edges should appear slightly golden, and the center will look slightly underbaked. This ensures the sugar cookie bars stay gooey and soft as they cool.
- Cool Completely: Remove the pan from the oven and place it on a wire rack to cool for about 30 minutes. Wait until the sugar cookie bars are fully cooled before icing to prevent the frosting from melting.
- Cream the Butter: In a medium-sized mixing bowl, beat the butter with a hand or stand mixer until smooth and creamy. This step eliminates any lumps and ensures a silky icing texture.
- Add the Sugar and Vanilla: Gradually add the powdered sugar, ½ cup at a time, beating well after each addition. Once all the sugar is incorporated, pour in the vanilla extract and beat again to combine.
- Adjust the Consistency: Add the milk, one tablespoon at a time, beating on low speed after each addition. The icing should be thick yet spreadable. If it’s too thick, add a little more milk; if it’s too thin, mix in a bit more powdered sugar.
- Frost the Bars: Use a spatula or offset knife to spread the icing evenly over the cooled sugar cookie bars. For an extra festive touch, sprinkle additional rainbow sprinkles on top while the icing is still wet to ensure they stick.
- Slice and Serve: Allow the icing to set for about 15 minutes before lifting the sugar cookie bars out of the pan using the parchment paper handles. Slice into even squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges. Enjoy your perfectly soft and chewy sugar cookie bars!
Video
Nutrition
Sugar Cookie Bars Tips and Tricks
- Don’t overbake: Pull the bars out when they look slightly underdone. They’ll continue to cook in the pan as they cool.
- Room temperature ingredients: Ensures a smooth, even batter.
- Use parchment paper: Makes it super easy to lift the bars out of the pan for cutting.
Storage Instructions
- Storage: Keep the bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap individual bars tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Reheat: Thaw frozen bars in the fridge overnight and enjoy at room temperature.
More of my recipes
Do you LOVE Cookies?! Check out More of my AMAZING Cookie Recipes:- Brown Butter Monster Cookies Recipe (with VIDEO)
- Peppermint Chip Cookies recipe
- Christmas Crack Chocolate Chip Cookies Recipe
Leave a Reply