Frosted Sugar Cookie Bars (Print Version)

Soft, buttery bars with creamy frosting. Perfect for parties and easy to make.

# What You Need:

→ Cookie Bars

01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ½ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - ¼ cup whole milk

→ Frosting

10 - ½ cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - Food coloring (optional)
15 - Sprinkles (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - On low speed, alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined; avoid overmixing.
06 - Transfer the dough to the prepared baking pan and spread it evenly. Smooth the surface with an offset spatula.
07 - Bake for 18 to 22 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
08 - Allow the bars to cool completely in the pan set on a wire rack before frosting.
09 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, milk, and vanilla extract, beating until light and fluffy. Add food coloring if desired.
10 - Spread the frosting evenly over the cooled cookie bars. Top with sprinkles if using. Lift the bars out of the pan using the parchment overhang and cut into 16 squares.

# Expert Hints:

01 -
  • The dough comes together in one bowl with zero chilling required, which means you can go from craving to eating in under an hour.
  • They have the tender crumb of a sugar cookie but none of the rolling, cutting, or fuss.
  • The frosting is basically edible cloud cover, and you can dye it any color your heart desires.
02 -
  • Overbaking is the single biggest threat here, so pull the bars when the center still looks slightly soft because they will continue to set as they cool.
  • Always sift your powdered sugar for the frosting because lumps are nearly impossible to beat out once they form.
03 -
  • Let your butter come to room temperature naturally for about an hour rather than microwaving it, because partially melted butter changes the texture entirely.
  • If your frosting feels too stiff, add milk half a teaspoon at a time until it reaches a spreadable consistency.

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