Sugar Cookie Bars
These Sugar Cookie Bars are all the flavor you want in a sugar cookie but in a chewy bar. Customize these by by dying the frosting different colors or using whatever sprinkles you prefer!
Servings: 15 slices
Ingredients
For the cookie dough:
- 1 cup salted butter room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp cream of tartar
- 2 tsp corn starch
For the frosting:
- ½ cup butter room temperature, I prefer salted butter but you can use unsalted if you prefer!
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2-3 tbsp heavy cream or milk
- ¼ cup sprinkles for garnish
Instructions
- Preheat the oven to 350° and grease and line a metal 9×13 pan with parchment paper. In the bowl of a stand mixer combine the butter and granulated sugar. Mix until combined. Add in vanilla and egg and egg yolk, and mix until incorporated.
- While the mixer is on low add in the flour, salt, baking soda, cream of tartar and corn starch. Mix until just combined. Scoop batter into the prepared pan and use a spatula or lightly wet your hands to evenly press the dough into the pan. Bake or 20-22 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely before frosting.
For the frosting:
- In the bowl of a stand mixer beat together the butter and powdered sugar until smooth, about 1 minute. Add in the vanilla, salt and 2 tablespoons of heavy cream or milk and beat until smooth. Add in additional heavy cream/milk to get the consistency you prefer. Once smooth, if you're coloring the frosting add in 1-2 drops of food dye and mix until incorporated.
For assembly:
- Once the cookie bars have completely cooled, spread frosting out in an even layer. Top with the sprinkles and enjoy!
Notes
Recipe tip:
These bars do rise and then sink a bit as they cool. If you want even bars all around, use the parchment paper you lined the baking dish with the remove the bar. Use a serrated knife to cut the edges that are high. Once level, frost and top with sprinkles!