Sugar cookie bars have the sweetness and soft texture of sugar cookies but in convenient bar form that makes them perfect for sharing! They are frosted with an easy homemade buttercream frosting, and from there, you can let your creativity shine with your favorite tasty toppings! These dessert bars are a versatile treat for practically any occasion!
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Instructions
Sugar Cookie Bars
Preheat oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper. Spray your pan with non-stick cooking spray and set aside.
Add 1 cup butter and 1 cup sugar to a large mixing bowl or the bowl of your stand mixer and cream them together until fluffy, smooth, and light in color. Mix in 1 teaspoon baking powder, 1 tablespoon cornstarch, 1 pinch salt, 1 tablespoon vanilla extract, and the optional ½ teaspoon almond extract.
Beat in 2 large eggs 1 at a time, using a spatula to scrape down the sides of the bowl as needed. *If your dough begins to curdle in appearance, add 1 tablespoon of flour to smooth it out.
Mix in 2 ¼ cups all-purpose flour on low speed just until it has been combined. (Try not to over-mix the dough, or it will make your cookie bars dense).
Bake at 350°F (175°C) for 15-18 minutes, or until the dough fluffs up and the edges are lightly golden. It will continue to cook as it cools, so it should still be very pale and underdone. Remove from the oven and allow to cool completely before frosting.
Vanilla Buttercream Frosting
Once your sugar cookie bars are completely cool, cream together ½ cup butter and 2 teaspoon vanilla extract until light and airy.
Alternate between adding small portions of 2-3 tablespoon heavy whipping cream and 2 ¼ cups confectioners sugar, mixing after each new addition. Continue mixing and adding until the frosting is your desired consistency (it should be light and fluffy).
Spread your frosting over the cooled bars in an even layer. Add your favorite mini candies, nuts, or sprinkles on top, if desired, then slice it into squares and serve.
Notes
1 cup of butter is the same as of sticks or 16 tablespoons.
You can also add a pinch of salt to the buttercream to cut the sweetness some.
The almond extract is totally optional, but the combination of vanilla and almond extracts gives baked goods that classic 'right from the bakery' flavor. You could also try ½ a teaspoon of lemon or orange zest in its place to give your sugar cookie bars a lovely citrus flavor!
Crushed candy, nuts, dried fruit, sprinkles- there are limitless options for topping your cookie bars to really make them your own!
To store: Cut your sugar cookie bars into squares, then transfer them to an airtight container with a piece of parchment paper between each layer. You can keep them at room temperature for 3-4 days or up to 1 week in the refrigerator.
To freeze: Put the sliced sugar cookie bars into a Ziploc freezer bag or another freezer-safe storage container with parchment paper between the layers. Freeze for up to 1 month and thaw in the fridge or at room temperature before eating.