Frosted Sugar Cookie Bars

INTRODUCTION

Frosted sugar cookie bars are a delightful treat that combines the soft, sweet goodness of sugar cookies with a rich, creamy frosting. They’re perfect for parties, special occasions, or just a cozy night at home. Easy to make and even easier to enjoy, these cookie bars are a great way to satisfy your sweet tooth.

WHY YOU WILL LOVE THIS RECIPE

These frosted sugar cookie bars stand out for many reasons. First, they are soft and chewy, making every bite a delight. The colorful rainbow sprinkles add a fun pop of color, making these bars visually appealing. The creamy frosting takes everything to the next level, creating a smooth and sweet experience. Additionally, this recipe is straightforward, making it easy for anyone to try, whether you’re a seasoned baker or just starting out. You’ll love how quickly these bars come together and how they disappear from the plate in no time!

HOW TO MAKE Frosted Sugar Cookie Bars

Making frosted sugar cookie bars involves simple steps that anyone can follow. Get your ingredients ready, and let’s get started!

EQUIPMENT NEEDED

• 8-inch square or 9-inch square pan
• Aluminum foil
• Two mixing bowls
• Handheld mixer or stand mixer with a paddle attachment
• Silicone spatula
• Whisk
• Measuring cups and spoons
• Wire rack
• Sharp knife

Ingredients You’ll Need

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 cup (80g) rainbow sprinkles (not nonpareils)*
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 2 and 1/4 cups (270g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream or half-and-half*
• 1 teaspoon pure vanilla extract
• Salt, to taste
• Optional: food coloring (I used 1 drop red for this pink frosting) and extra sprinkles for decorating on top

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 350°F (177°C). Line an 8-inch square pan or a 9-inch square pan with aluminum foil. Leave some overhang on the sides to help you lift the bars later. Set it aside.

2. In a large bowl, use a handheld mixer or a stand mixer to cream the softened butter. Mix it on medium speed for about 1 minute until it is smooth. Then, add the granulated sugar. Mix again until the mixture is fluffy and light in color.

3. Add in the whole egg, the extra egg yolk, and the vanilla extract. Mix until well combined. You may need to scrape down the sides of the bowl.

4. In a separate medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.

5. With your mixer on low speed, slowly add the dry ingredients to the wet ingredients. Do this in three parts, mixing well after each addition. The dough will be quite thick.

6. Gently fold in the rainbow sprinkles using a silicone spatula or mix on low speed until combined.

7. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. Remember, you want the cookie bars to be soft, so be careful not to overbake them. Allow the bars to cool completely on a wire rack before frosting. The center may sink a little, but that’s normal.

8. For the frosting, in another bowl, beat the softened butter on medium speed until creamy—about 2 minutes. Then add the confectioners’ sugar, cream, and vanilla extract while the mixer is on low speed. Increase the speed to high and beat for 3 full minutes. If your frosting is too thin, add more confectioners’ sugar. If it’s too thick, add more cream. If the frosting is too sweet, add a pinch of salt.

9. If you want to add food coloring, do it now.

10. Once the bars are cooled, lift them out of the pan using the aluminum foil overhang. Frost the top of the bars with a generous layer of frosting. You can sprinkle extra sprinkles on top if you wish.

11. Cut into squares using a very sharp knife. Wipe the knife with a paper towel between each cut to keep the cuts neat and clean.

12. Store the bars in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 5 days.

HOW TO SERVE Frosted Sugar Cookie Bars

These cookie bars are great to serve as a dessert at any gathering. Cut them into small squares, making them easy to grab and enjoy. You can serve them on a pretty plate or arrange them in a box for a thoughtful homemade gift. These bars are perfect for birthdays, family gatherings, or just as a treat for yourself. Pair them with a glass of milk or a warm cup of tea for a delightful snack.

STORAGE & FREEZING: Frosted Sugar Cookie Bars

To keep your frosted sugar cookie bars fresh, store them in an airtight container. They will stay at room temperature for about 2 days. If you want them to last longer, you can refrigerate them for up to 5 days. To freeze the bars, cut them into squares and place them in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature.

SERVING SUGGESTIONS

Serve these frosted sugar cookie bars alongside a cup of coffee or hot chocolate for a comforting treat. They also pair wonderfully with ice cream for a delightful dessert. For a festive touch, consider adding themed sprinkles based on the season or holiday.

VARIATIONS

You can easily customize this recipe to suit your taste. For a chocolate version, substitute half of the flour with cocoa powder. If you prefer a different flavor, try adding almond extract in place of vanilla. You can also use colored sprinkles specific to a holiday or occasion to make the bars even more special.

FAQs

What can I use instead of butter in this recipe?

You can use margarine or a dairy-free butter substitute. Coconut oil can work too, but it may change the flavor and texture.

Can I make these cookie bars gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Just be sure it contains xanthan gum or add it separately for best results.

How can I make the frosting less sweet?

If you find the frosting to be too sweet, you can add a pinch of salt to balance the sweetness. You might also reduce the amount of confectioners’ sugar to your taste.

Can I freeze the dough before baking?

Yes, you can freeze the unbaked cookie dough. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight before pressing into the pan.

this Recipe

MAKE-AHEAD TIPS FOR Frosted Sugar Cookie Bars

You can bake the cookie bars ahead of time and store them in an airtight container without frosting. Just keep them at room temperature. When you’re ready to serve, whip up the frosting and frost the bars. This will save you time if you’re preparing for a party or celebration. Enjoy making these delicious bars, and watch them disappear quickly!

Frosted Sugar Cookie Bars

Delightful sugar cookie bars topped with creamy frosting and colorful sprinkles, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 26 minutes mins

Total Time 41 minutes mins

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Cookie Base Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk *
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 cup rainbow sprinkles (not nonpareils) *

Frosting Ingredients

• 3/4 cup unsalted butter, softened to room temperature
• 2 and 1/4 cups confectioners' sugar
• 3 Tablespoons heavy cream or half-and-half *
• 1 teaspoon pure vanilla extract
• to taste Salt
• 1 drop food coloring (optional) for pink frosting
• extra sprinkles for decorating on top (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (177°C).
2. Line an 8-inch square pan or a 9-inch square pan with aluminum foil, leaving some overhang on the sides.

Making the Cookie Base

1. In a large bowl, cream the softened butter with a mixer on medium speed until smooth.
2. Add the granulated sugar and mix until fluffy and light in color.
3. Mix in the whole egg, egg yolk, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.
5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in three parts, mixing well after each addition.
6. Gently fold in the rainbow sprinkles.
7. Press the dough evenly into the prepared pan and bake for 25-26 minutes, until lightly browned on top.
8. Allow the bars to cool completely on a wire rack before frosting.

Making the Frosting

1. In another bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
2. Add the confectioners' sugar, cream, and vanilla extract while mixing on low speed. Then increase to high speed and beat for 3 minutes.
3. Adjust the frosting consistency by adding more sugar if too thin, or more cream if too thick.
4. Add food coloring if desired.

Finishing Touches

1. Lift the cooled bars out of the pan using the foil overhang and frost generously.
2. Sprinkle extra sprinkles on top if desired.
3. Cut into squares using a sharp knife, cleaning the knife between cuts.

Notes

Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, cut into squares and place in a single layer in a freezer-safe container.