Sugar Cookie Bars
Delightfully soft and buttery, these Sugar Cookie Bars combine the familiar taste of sugar cookies in an easy-to-share pan format, perfect for any occasion.
Ingredients
Main Ingredients
- 2.5 cups 2 1/2 cups all-purpose flour Substitute 1:4 with whole-wheat pastry flour for a nuttier note.
- 1 teaspoon 1 teaspoon baking powder Helps the bars lift slightly.
- 0.5 teaspoon 1/2 teaspoon salt Balances sweetness.
- 1 cup 1 cup (2 sticks) unsalted butter, softened For a dairy-free option use vegan butter.
- 1.25 cups 1 1/4 cups granulated sugar Swap half for coconut sugar for a deeper caramel note.
- 1 large 1 large egg, room temperature For an egg-free version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- 2 teaspoons 2 teaspoons pure vanilla extract Almond extract (1/2 teaspoon) can add a lovely twist.
- 0.5 cup 1/2 cup cream cheese, softened Optional: swirl in for ultra-soft texture.
Decorations
- to taste Colored sugar, sprinkles, or a light glaze Pick what makes you smile.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment for easier removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until fully incorporated. If using cream cheese, add it here.
- Gradually fold the dry ingredients into the wet until just combined.
- Press the dough evenly into the prepared pan and sprinkle decorative sugar or sprinkles if desired.
Baking
- Bake for 18–22 minutes, until the edges are lightly golden and the center is set.
- Cool completely in the pan before slicing into bars.
Notes
For extra gooey squares, serve slightly warm. For crisp edges, let cool fully. Tips include adding lemon zest for brightness or mini chocolate chips for indulgence.