Soft Buttery Sugar Cookie Bars (Print version)
Soft, buttery cookie bars with creamy frosting, ideal for parties and celebrations
# What you'll need:
→ Cookie Base
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Creamy Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2-3 tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring (optional)
14 - Sprinkles (optional)
# How to make it:
01 - Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing the paper to extend beyond the edges for easy removal later.
02 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture becomes light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg and vanilla extract, mixing until the ingredients are thoroughly incorporated and the mixture is smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
05 - Gradually add the dry ingredients to the butter mixture, mixing just until the flour disappears. Avoid overmixing to prevent tough bars.
06 - Transfer the dough to the prepared pan and press it evenly across the bottom using your hands or the back of a spoon.
07 - Bake for 18-20 minutes until the edges are lightly golden and the center appears set. The bars should remain pale. Cool completely in the pan before frosting.
08 - Beat the softened butter until creamy. Gradually incorporate the powdered sugar, alternating with the milk, beating until smooth and spreadable. Add vanilla extract and salt, mixing until combined. Tint with food coloring if desired.
09 - Spread the frosting evenly over the completely cooled cookie bars. Top with sprinkles if using. Use the parchment paper overhang to lift the entire slab from the pan, then cut into 24 equal squares.
# Expert suggestions:
01 -
- Soft, buttery centers with slightly crisp edges that everyone fights over
- Takes half the time of individual cookies with zero sacrifice in flavor
02 -
- Overbaking by even two minutes turns these soft bars into something crunchy and disappointing
- Pressing the dough into the pan with wet hands prevents it from sticking to your fingers
03 -
- Chill the dough for 15 minutes before pressing it into the pan if it feels too sticky
- Use an offset spatula for frosting to get those restaurant smooth edges