Description
These Sugar Cookie Bars capture the classic soft, buttery flavor of traditional sugar cookies in a convenient bar form. Topped with a rich, creamy vanilla buttercream frosting and festive Christmas sprinkles, they are perfect for holiday celebrations or any time you crave a sweet treat without the fuss of rolling out dough and cutting shapes.
Ingredients
Cookie Bars
- 1 cup unsalted butter, softened (227 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour (300 grams)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 1 cup unsalted butter, softened (227 grams)
- 4 cups powdered sugar (480 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1-3 tablespoons whole milk
Sprinkles
- ⅓ cup Christmas sprinkles (your favorite)
Instructions
- Prepare Pan: Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper and set it aside to make removal easier.
- Make Cookie Dough: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the egg, egg yolk, vanilla extract, and almond extract until fully combined, enhancing the flavor and richness of the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution for proper rising and flavor balance.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overworking the dough, which can make the bars tough.
- Shape Dough and Bake: Spread the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the edges turn lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Bars: Allow the cookie bars to cool completely in the pan to set properly before frosting.
- Prepare Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar in ½ cup increments, mixing well after each addition for a fluffy texture.
- Add Flavor and Milk: Incorporate the vanilla extract, salt, and 1 tablespoon of milk; beat the mixture until light and fluffy. Add additional milk 1 teaspoon at a time if necessary to reach your desired spreadable consistency.
- Frost Bars: Once the cookie bars are completely cool, spread the frosting evenly over the top for a creamy, sweet finish.
- Add Sprinkles and Serve: Decorate with Christmas sprinkles for a festive touch, then cut into 20 bars and serve. Enjoy this easy, delicious treat!
Notes
- Make Ahead: Frosting can be made up to 3 days ahead and stored refrigerated. Bring it to room temperature and beat again before using.
- Storage at Room Temperature: Store frosted bars in an airtight container for up to 3 days.
- Refrigeration: Store bars in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature before serving for the best texture.
- Freezing: Freeze unfrosted cookie bars for up to 3 months in a freezer-safe container. Thaw at room temperature before frosting and serving.
- Refer to the full recipe post for FAQs and additional tips.
