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Sugar Cookie Bars Recipe

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3.8 from 10 reviews

These Sugar Cookie Bars offer a delightful twist on classic sugar cookies, baked in a convenient 13×9-inch pan for easy serving. Soft, buttery, and slightly puffy cookie base topped with a creamy vanilla bean frosting—perfect for parties, holidays, or a sweet everyday treat.

  • Total Time: 2 hours 5 minutes
  • Yield: 24 servings

Ingredients

Cookie Base

  • 2 1/4 cups (319g) all-purpose flour (preferably unbleached), scoop and level to measure
  • 1 Tbsp (10g) cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (226g) unsalted butter, at room temperature
  • 1 1/2 tsp vanilla bean paste

Frosting

  • 2 1/4 cups (270g) powdered sugar
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 2 – 3 Tbsp heavy cream
  • 1 tsp vanilla bean paste
  • Few drops food coloring (optional)
  • Sprinkles (optional)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Butter a 13 by 9-inch baking sheet thoroughly to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined. Set aside.
  3. Cream butter and sugar: Using a stand mixer, cream the 1 cup of unsalted butter with the granulated sugar until the mixture is smooth and well blended. Scrape down the bowl to ensure even mixing.
  4. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl again and blend in the vanilla bean paste thoroughly.
  5. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  6. Spread dough into pan: Transfer the dough into the prepared baking dish and spread it evenly. To smooth the surface, lightly grease your hands with cooking spray and gently press the dough flat.
  7. Bake cookie bars: Bake in the preheated oven for 14 to 16 minutes. The bars should be puffy and just baked through—avoid overbaking as residual heat will continue cooking them slightly after removal.
  8. Cool completely: Remove from oven and transfer the pan to a wire rack. Let the bars cool completely for about 90 minutes at room temperature or about 60 minutes if refrigerated.
  9. Prepare frosting: In a large bowl, use an electric hand mixer to blend the powdered sugar, 1/2 cup softened butter, 2 tablespoons heavy cream, vanilla bean paste, and food coloring (if using) until the frosting is pale and fluffy.
  10. Adjust frosting consistency: If the frosting is too thick, thin it by mixing in an additional 1 tablespoon of heavy cream until desired consistency is reached.
  11. Frost the cookie bars: Spread the frosting evenly over the cooled cookie bars. If desired, immediately decorate with sprinkles for a festive touch.
  12. Store properly: Cover the frosted bars with plastic wrap or place in an airtight container to maintain freshness.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • Do not overbake the cookie bars; they should remain soft with a slight puffiness.
  • Frosting can be tinted with any preferred food coloring to suit themes or occasions.
  • Sprinkles are optional but add a fun decorative element.
  • These bars can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Allow bars to cool completely before frosting to prevent melting the frosting.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/sugar-cookie-bars-recipe/