Frosted Sugar Cookie Bars
9 Servings
Soft and chewy sugar cookie bars are topped with the perfect amount of fluffy buttercream frosting. These are so good, and simple to make.
Ingredients
For the Cookie Bars
- ½ cup unsalted butter softened (1 stick)
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Frosting
- ¾ cup unsalted butter softened (1.5 sticks)
- 2 ½ cups powdered/confectioner's sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Pink food coloring or other desired color
- Sprinkles any color
Instructions
To make the Cookie Bars
- Preheat the oven to 350°F/180°C. Prepare a 9x13 inch pan by spraying it with cooking spray and lining it with parchment paper. Allow the paper to stick up on the sides of the pan to make the bars easy to lift out later.
- In a large bowl use an electric mixer to cream together the ½ cup butter, granulated sugar, and brown sugar until light and fluffy. This takes about 4 minutes on medium speed. Then mix in the eggs and vanilla until well combined. Slowly add in the flour, baking soda, and baking powder until the dough is all incorporated.
- Spread the mixture into the prepared pan. Use your hands to press down and ensure that it is evenly spread. Bake for 18 to 22 minutes until the cookie bars are golden brown. Remove from the oven and allow to cool completely.
To make the Frosting
- In a large bowl, using an electric mixer, cream the softened ¾ cup butter for 1 minute on medium speed.
- Reduce the speed of the mixer to low, and slowly add in the powdered sugar until it's all incorporated. Then add the vanilla and a few drops of food coloring. Mix on high for 3 minutes until light and fluffy. If needed add additional food coloring until you get the desired shade.
To Ice the Cookie Bars
- Once the cookie bars are completely cooled, spread the frosting over top, using a spatula to evenly coat the bars.
- Top with your favorite sprinkles. Cut the cookie bars into squares to serve.
Notes
- To Store: Keep iced cookie bars in an airtight container at room temperature for up to 5 days. Avoid stacking. Alternatively, these can be frozen for up to 5 months.
- Sift The Flour: While sifting isn't technically required, sifting the flour along with the baking soda and salt will ensure that you don't have any clumps of bitter baking soda in your final dessert.
- The Frosting Should Be Fluffy: Keep mixing to incorporate air into the frosting. It will be light, fluffy, and delicious.
- Add Other Flavors: Different extracts can be added to the dough to change the flavor. Try coconut or almond extract to switch things up.
- Watch Out for Powdered Sugar: Avoid a "sugar storm" by adding the powdered sugar in a little bit at a time, and having the mixer on slow speed.
Nutrition
Calories: 434kcal | Carbohydrates: 79g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 176mg | Potassium: 72mg | Fiber: 1g | Sugar: 23g | Vitamin A: 846IU | Calcium: 44mg | Iron: 2mg