Frosted Sugar Cookie Bars

These frosted sugar cookie bars bring everything you want from a bakery-style cookie—soft crumb, tender bite, and a thick swipe of vanilla buttercream—but skip the rolling, cutting, and fuss. The dough presses straight into a pan, bakes into a uniform slab, and becomes a smooth canvas for frosting once cool.

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Frosted Sugar Cookie Bars

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

16

bars

Prep time

20

minutes

Cooking time

26

minutes

Calories

310

kcal

Total time

1

hour 

Soft, tender sugar cookie bars baked as a single slab and finished with a thick layer of creamy vanilla frosting. A simple press-and-bake method that delivers bakery-style texture with minimal work.

Ingredients

• 1/2 cup unsalted butter, softened (113g)

• 3/4 cup granulated sugar (150g)

• 1 large egg (50g)

• 1 teaspoon vanilla extract (5g)

• 1/2 teaspoon almond extract (optional) (2g)

• 1 1/2 cups all-purpose flour (188g)

• 1/4 teaspoon salt (1g)

• 1 teaspoon baking powder (4g)

• 1/2 teaspoon baking soda (2g)

• 1 1/2 teaspoons cornstarch (4g)

• 1/2 cup rainbow sprinkles, jimmies (80g)

• Frosting

• 3/4 cup unsalted butter, softened (170g)

• 2 1/4 cups powdered sugar (270g)

• 3 tablespoons milk or cream (45ml)

• 1 teaspoon vanilla extract (5g)

• Small pinch of salt

• Food coloring, optional

Directions

• Preheat oven to 350°F (177°C). Line an 8- or 9-inch metal baking pan with parchment, leaving an overhang.
• Cream softened butter and sugar until pale and fluffy.
• Add the egg, vanilla, and almond extract; mix until smooth.
• Whisk flour, salt, baking powder, baking soda, and cornstarch in a separate bowl.
• Mix dry ingredients into the butter mixture until just combined. Fold in the sprinkles.
• Press dough evenly into the prepared pan.
• Bake 22–26 minutes, removing when edges show faint color and the center looks pale but set. Cool completely.
• For frosting, beat butter until creamy. Slowly add powdered sugar, then mix in milk, vanilla, and salt until smooth.
• Spread frosting over cooled bars, add sprinkles, and slice cleanly with a sharp knife.

Notes

• Bars stay soft when slightly underbaked; the center will firm as it cools.
  Store at room temp up to 2 days or refrigerate up to 5. Freeze unfrosted base up to 3 months.
• INTERNATIONAL SUBSTITUTIONS
  UK: Plain flour = all-purpose flour. Icing sugar = powdered sugar.
  AUS: Plain flour = all-purpose flour. Soft icing mixture = powdered sugar.

Why This Recipe Works

Creaming butter and sugar introduces tiny air pockets that keep the bars light instead of dense.
A controlled flour-to-fat ratio and a touch of cornstarch keep the crumb tender without collapsing.
Underbaking ensures the center stays soft; carryover heat finishes the bake in the pan.

Ingredients Notes

Butter: sets the richness and structure. Butter must be softened so it creams properly; cold butter won’t incorporate air, and overly warm butter will collapse the bars.
Granulated sugar: sweetens while helping the creamed butter aerate. It also encourages subtle browning along the edges.
Eggs: bind fat and flour. The yolk adds tenderness and helps the bars slice cleanly.
Vanilla extract: anchors the flavor. Almond extract adds a classic bakery nuance; adjust based on preference.
Flour: provides structure. Measuring with a spoon-and-level approach prevents packing, which can yield dry, thick bars.
Cornstarch: tenderizes the crumb by interrupting gluten development.
Sprinkles: work best when using jimmies. Nonpareils often bleed and muddy the dough.
Butter (frosting): supplies body and smoothness.
Powdered sugar: thickens the mixture and helps it set.
Milk or cream: loosens the texture.
Food coloring: a drop creates pastel variations.

Essential Equipment

• A light-colored metal pan bakes evenly and limits overbrowning.
• Parchment paper acts as a sling, making it easy to remove the cooled slab.
• A stand mixer ensures consistent creaming and smooth frosting.
• An offset spatula spreads frosting in long, smooth swipes.

How to Make Frosted Sugar Cookie Bars

Make the Dough

1. Cream the softened butter and sugar until pale and fluffy.
2. Add the egg and extracts, letting the mixture return to a creamy, cohesive state.
3. Whisk the dry ingredients separately.
4. Mix them into the butter mixture until just incorporated.

Bake

1. Press the dough evenly into a parchment-lined pan.
2. Bake until the edges show the faintest golden color and the center looks pale but set.
3. The center may look slightly soft; it will continue to firm as the pan cools.

Make the Frosting

1. Beat softened butter until creamy and smooth.
2. Add powdered sugar gradually so it blends without clumping.
3. Mix in the vanilla, almond extract if using, and enough milk or cream to create a spreadable texture.
4. The frosting should move easily on a spatula without feeling runny.

Frost & Slice

1. Spread frosting over the fully cooled cookie slab.
2. If the frosting skids or drags crumbs, it’s either too firm or the bars are still warm.
3. Add a teaspoon of milk to the frosting or wait another ten minutes.
4. Slice with a long knife, wiping the blade after each cut.

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Expert Tips

• Keep the butter truly softened, not melted.
• Measure flour with care to avoid dryness.
• Remove the bars at the first sign of edge color.
• Use jimmies if mixing sprinkles into the dough.
• For smooth frosting, run hot water over the offset spatula, wipe it dry, and glide across the surface.

Storage & Freezing

To Store:
Store frosted bars in an airtight container at room temperature for up to two days. Refrigeration firms the crumb and sets the frosting more tightly.

To Freeze Baked:
Freeze unfrosted slabs for up to three months, or freeze frosted bars in a single layer until solid before wrapping. Thaw at room temperature.

FAQ

1. Why did my bars turn dry?
   Too much flour or an extended bake. Spoon-and-level flour and remove the bars when the center still looks pale.
2. Do I have to use almond extract?
   No. You can omit it or replace it with more vanilla. Lemon extract works well for a bright variation.
3. Why did the bars puff unevenly?
   Uneven pressing or overmixing can cause air pockets.
4. How do I color frosting without streaks?
   Add a tiny amount of gel food coloring and beat briefly.
5. Can I bake these in a sheet pan?
   Yes, but the thinner layer bakes quickly. Watch the edges closely and reduce the bake time.