These Sugar Cookie Bars are soft, thick and so delicious. The flavor is exceptional and the frosting makes them top notch. No one will be able to resist these amazing cookie bars!
I adore a soft and frosted homemade sugar cookie! ♥ They are famous on Valentines Day, and since it’s right around the corner I thought I’d share this outstanding recipe for Sugar Cookie Bars!
These sugar cookie bars are phenomenal! Seriously they are amazing! A great bonus is that they are so much easier to make than a traditional sugar cookie. Chilling the dough, or rolling and cutting of any kind is not required. Yay! Don’t get me wrong, I like doing that and the kids do too, but sometimes it’s nice to have short cuts to make life easier. 🙂
Sugar Cookie Bars are perfect to make for a crowd, baby shower, birthday party or for any holiday. Just tint the frosting and change up the sprinkles according to the holiday or celebration!
I must warn you though, these always go quickly! If you are baking them for a large crowd then I suggest making a few batches of these. No one can resist these amazing bars. 😉
TIPS ON HOW TO MAKE THE BEST SUGAR COOKIE BARS
Do NOT overbake! Seriously, it’s a crime to overbake any sugar cookie and the same rings true in sugar cookie bars. It may seem like the 17 minute baking time is not enough, but I promise you it is. Take them out of the oven and let them rest and cool. You’ll be glad you did!
Using room temperature butter is always key in resulting in a good, puffy cookie. I’ve noticed in the past that when I would microwave my butter to get it soft it resulted in a more thin and crispy cookie. That kind of cookie is not my style. I love them puffy and chewy.
Measuring flour correctly is also very important when it comes to cookies. If you over-flour you’ll get dry cookies. Under-flour will get you cookies that won’t rise correctly. I use the dip and sweep method when I measure flour. I scoop (or dip) the dry measuring cup into the flour then sweep off the excess on top. It works every time for me. You can google videos to show you exactly what I mean.
Lining your pan in foil or parchment paper will help you remove the cookie bars easier after they’re baked, so you can cut and frost clean-shaped bars.
I recommend using full-fat ingredients. Using “light” or “fat-free” ingredients will alter the flavor and texture of these cookie bars.
Feel free to change the vanilla flavor extract with almond extract. It adds a new essence to these cookies that is delicious!
Sugar Cookie Bars
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 heaping Tablespoon sour cream
- 1 teaspoon vanilla extract
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Food coloring
- For the Cookie Bars: Preheat oven to 375 degrees F. Grease a 9×13 inch baking pan with cooking spray. Set aside. (I like to line my pan with parchment paper then spray lightly with grease to easily remove the bars after they've baked and cooled.)
- Combine flour, baking powder and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg and combine well. Add the sour cream and vanilla and beat until combined. Slowly add the flour mixture until combined.
- Press mixture into the bottom of the greased pan with your hands. You can spray a little cooking spray on your hands so batter doesn’t stick to them.
- Bake for 17-20 minutes only! Or just until edges become slightly golden. Remove from oven and let cool completely before frosting.
- Frosting: In a medium bowl, beat together the butter, 2 cups of powdered sugar and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Then add the vanilla and salt. Drop several drops of desired color of food dye into the frosting and beat until creamy and desired color.
- Frost bars with frosting and sprinkle with lots of sprinkles! Slice and serve
Yields: 12 bars