Sugar Cookie Bars

A Sugar Cookie Bar recipe cut into squares topped with pink frosting.

These sugar cookie bars are super easy to make and result in soft cookies that are seriously amazing! My absolute favorite frosting to use on these cookie bars is my "buttercream frosting for sugar cookies." The combo is divine!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 152kcal

Author Whitney Wright

Ingredients

1 cup unsalted butter softened to room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract optional
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 batch buttercream frosting for sugar cookies

Instructions

Preheat oven to 350°F. Line a 9x13” baking dish with foil, parchment paper, or spray the pan directly with nonstick cooking spray that contains flour. If using foil, spray the foil with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and sugar on medium speed for 1-2 minutes until smooth.
Add the egg and vanilla extract and almond extract, if using, and mix until combined.
Add the flour, baking powder, and salt and mix until just combined. Don’t overmix.
Scoop the cookie dough into the prepared baking dish and spread into a flat, even layer. I spray my hands lightly with nonstick cooking spray before pressing the dough in the pan.
Bake for 20-25 minutes or until the edges are set and lightly golden brown and the center is no longer shiny. If you insert a toothpick in the center there should be no dough that comes out on it. Be careful not to overbake as this will result in a drier and more crumbly cookie bar.
Remove from the oven and let cool to room temperature. Do not frost until the bars are completely cool otherwise the frosting will melt.
Make a batch of buttercream frosting for sugar cookies and spread overtop of the sugar cookie bars. Slice and serve!

Notes

Store frosted cookie bars at room temperature in an airtight container for p to 2 days or in the fridge for 4-5 days.

To freeze, flash freeze to set the frosting (5-10 minutes). Then wrap each bar in plastic wrap then in aluminum foil. Store in an airtight container or freezer safe bag and freeze for up to 2 months (up to 3 months if the cookie bars are unfrosted). Remove and let thaw in the fridge overnight.

To make in a cookie sheet, I would double the recipe. Check at the 25 minute mark, but you'll need to bake it for a little longer due to the double size.

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