Description
These frosted Sugar Cookie Bars are soft, chewy, and full of sweet vanilla flavor! You get the same classic sugar cookie with no need to chill the dough, scoop or slice anything! Super quick and easy to make and so good!
Ingredients
Sugar Cookie Bars
- 2 3/4 cups (358g) all-purpose flour (measured properly)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plus 2 tbsp (252g) unsalted butter, room temperature
- 1 cup (207g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
Vanilla Buttercream
- 1/2 cup (112g) unsalted butter, room temperature
- 2 cups (230g) powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp cream or water
- Gel icing color, optional
- Sprinkles, optional
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9×9 square baking pan with non-stick baking spray, or line it with parchment paper, leaving some over hanging on the sides for easy removal from the pan later.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.
- Add the egg and mix until well combined. Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Press the cookie dough evenly into the cake pan and bake for 17-23 minutes, or until the edges just begin to turn golden.
- Allow to cool completely in the pan, 2-3 hours. It will firm up as it cools.
- To make the buttercream, add the butter to a mixer bowl and beat until smooth. Add the powdered sugar and mix until well combined. Add the vanilla extract and 1 tablespoon of cream or water and mix until well combined. Add additional cream or water, if needed.
- Color the buttercream with gel icing color, if using.
- Spread the frosting evenly on top of the cooled cookie base and add sprinkles, if using.
- Use the parchment paper to lift the cookie bars out of the pan, then cut into slices and serve. Best if stored in an air-tight container and eaten within 4-5 days.
Nutrition
- Serving Size: 1 Bar
- Calories: 379
- Sugar: 37.8 g
- Sodium: 159.9 mg
- Fat: 25.6 g
- Carbohydrates: 38.3 g
- Protein: 0.8 g
- Cholesterol: 82.3 mg
