Sugar Cookie Bars
Delicious sugar cookie bars topped with creamy frosting, perfect for celebrations and gatherings.
Ingredients
For the cookie bars
- 2 1/2 cups all-purpose flour the base that gives structure while keeping the bars tender.
- 1 teaspoon baking powder lifts just enough for a soft crumb.
- 1/2 teaspoon salt balances the sweetness.
- 1 cup unsalted butter, softened for richness and that melt-in-your-mouth feel.
- 1 1/4 cups granulated sugar classic sweetness. Swap half for coconut sugar for a deeper, toffee-like note.
- 1 large egg
- 1 yolk egg yolk adds extra silkiness; use flax egg for vegan baking.
- 2 teaspoons vanilla extract warm, floral flavor; try almond extract for a festive twist.
- 1/2 cup sour cream keeps bars moist and tender. Greek yogurt is a great substitute.
For the frosting
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk to reach spreading consistency
- pinch of salt optional
- splash of lemon juice to brighten the flavors
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 2 to 3 minutes.
- Beat in the egg, egg yolk, and vanilla until combined. Stir in the sour cream until smooth.
- Gently fold the dry ingredients into the wet until just combined.
- Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
Baking
- Bake for 18–22 minutes until the edges are lightly golden and a toothpick in the center comes out mostly clean.
- Cool completely in the pan on a wire rack before frosting.
Frosting
- Beat softened butter until smooth, then gradually add powdered sugar, vanilla, and enough milk to reach a spreadable texture.
- Spread generously over cooled bars.
- Slice into squares and serve.
Notes
Store frosted bars in an airtight container at room temperature for up to 3 days. For make-ahead: bake the bars and freeze un-frosted slices wrapped tightly for up to 2 months.