Soft Sugar Cookie Bars (Print View)
Soft, buttery bars topped with creamy vanilla frosting. Easy 40-minute treat.
# What You'll Need:
→ For the Sugar Cookie Bars
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ For the Vanilla Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Food coloring (optional)
13 - Sprinkles (optional, for decoration)
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Spread the dough evenly into the prepared pan. Use a spatula or your hands to smooth the top.
07 - Bake for 18-22 minutes, until the edges are lightly golden but the center is still soft. Do not overbake.
08 - Let cool completely in the pan on a wire rack.
09 - Beat butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla until smooth. Add food coloring if desired.
10 - Spread the frosting evenly over cooled bars. Top with sprinkles if using.
11 - Lift bars out using parchment overhang, cut into squares, and serve.
# Expert Suggestions:
01 -
- Soft, pillowy cookie texture that stays fresh longer than individual cookies
- One pan means less mess and faster cleanup than rolling out dozens of cookies
02 -
- Overbaking is the enemy of soft bars, so pull them out when the edges just start to turn golden
- Letting the bars cool completely before frosting prevents the frosting from melting into a gooey mess
03 -
- Use the back of a measuring cup to press the dough into the pan evenly
- Chill the frosted bars for 15 minutes before cutting to get clean, neat squares