Soft Buttery Sugar Cookie Bars (Printable)
Soft, buttery bars topped with creamy frosting—ideal for celebrations and everyday treats.
# What You Need:
→ Cookie Bars
01 - 1 cup (227 g) unsalted butter, softened
02 - 1 1/4 cups (250 g) granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups (320 g) all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Vanilla Frosting
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 2 cups (240 g) 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 Steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal later.
02 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2–3 minutes.
03 - Beat in the egg and vanilla extract until fully incorporated into the mixture.
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 wet ingredients, mixing just until combined. Be careful not to overmix, which can make the bars tough.
06 - Press the dough evenly into the prepared baking pan, using your hands or a spatula to create a uniform layer.
07 - Bake for 18–20 minutes, or until the edges are lightly golden and the center appears set. Avoid overbaking to maintain a soft texture. Cool completely in the pan before frosting.
08 - Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with milk, and continue beating until smooth and fluffy.
09 - Mix in the vanilla extract and pinch of salt. Add food coloring if desired and beat until fully incorporated.
10 - Spread the frosting evenly over the completely cooled cookie bars. Add sprinkles immediately if using, before the frosting sets.
11 - Lift the bars from the pan using the parchment paper overhang. Transfer to a cutting board and slice into 24 equal squares.
# Helpful Tips:
01 -
- The texture is somewhere between a soft cookie and a piece of cake, exactly the kind of dessert that disappears from platters in minutes
- You get all the nostalgic comfort of a frosted sugar cookie without the tedious rolling and cutting process
02 -
- Cooling the bars completely before frosting is mandatory. Warm bars melt frosting into a weird glaze situation.
- The parchment paper overhang is your best friend for lifting the whole slab out evenly.
03 -
- Almond extract in the frosting instead of vanilla creates a bakery-style flavor that feels fancy
- A bench scraper dipped in hot water cuts through the frosting smoothly without dragging