sugar cookie bars

These frosted sugar cookie bars are soft, chewy, and topped with creamy vanilla buttercream. And sprinkles... of course!

Frosted Sugar Cookie Bars

(150 grams) granulated sugar

egg egg yolk*

vanilla extract

salt

baking powder

baking soda

cornstarch

(80 grams) rainbow sprinkles (not nonpareils)*

sugar

Tablespoons (45 milliliters) heavy cream

salt,

optional: food coloring (I used 1 drop red

Make the bars

Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).

Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink &#8211; that&#8217;s normal.

Make the frosting

 If you don&#8217;t want a super thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add confectioners&#8217; sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners&#8217; sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 &#8211; 1/4 teaspoon of salt. Beat in food coloring, if using.

Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

Made these this weekend with no sprinkles in the dough and half the icing recipe and it was delicious! We didn't mind that the cookie was more cakey as the flavors were still good. I also baked the cookie dough in an 8x8 to up the cookie to icing ratio for 25 minutes. The icing is nice and light as well. Thanks for the recipe!

Hi Sally! These cookie bars are even better than you describe. I left the sprinkles out of the cookie portion and loaded them on top of the bars. We all loved them. Keeping this recipe for next month for a birthday party!

These are delicious, and so fast and simple to make. I have had my eye on this recipe for a while, had some leftover Swiss meringue buttercream from the February challenge, and went for it. I did not have the correct sprinkles on hand, so I made them without, and they are still so yummy. Soft, chewy, and that perfect sugar cookie flavor.

It’s delicious, but it’s much more cakey than I anticipated. Any suggestions for making it more cookie like? I reduced the baking time to only 20 minutes as that’s when mine began to brown.

I have a baking club with my nieces and today I baked with my niece Alexa who is 12. She picked this recipe because the sprinkles caught her eye. She loved this recipe and especially liked the goey inside. She used apricot colored frosting and sprinkles like you had in your pictures. She keeps track of all the things we bake and said this is a keeper.

I baked some brownies for a friend and took them over in my only 8x8 square pan. So, I improvised and used an 8” round cake pan and it worked out just fine! The frosting is just divine. I love all of your recipes, Sally!!

We had hoped they the texture would be more like a cookie but it was definitely more like cake. Okay recipe but not what we hoped for.

While I didn’t have enough confectionary sugar to make even a half batch of frosting, they still got rave reviews from the kids! Used a pizza cutter to cut them; they had a nice presentation!

Sugar cookie bars made with soft sugar cookie dough &amp; topped with pink melt-in-your mouth icing remind me of room moms and bake sales!

Sugar Cookie Bars

all purpose flour

butter (softened)

vanilla

milk

red food coloring

optional: sprinkles

Mix together flour, baking powder and salt.

Cream together butter and sugar.  Add in egg and vanilla and mix until well combined.

Add flour mixture, mix well.

Press dough into the bottom of a parchment lined 8x8" baking dish.

Bake at 350F for 20 to 25 minutes, until just done.  Remove from oven and allow to cool completely before frosting.

To make the frosting, mix the butter and vanilla until creamy.

Slowly add the powdered sugar while continuing to mix, then add the milk 1 tablespoon at a time.

Add a few drops of red food coloring and mix until color is evenly distributed.

Spread frosting evenly over the top of the sugar cookie, top with sprinkles.

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SUGAR COOKIE BARS

Soft sugar cookie bars topped with rich buttercream frosting.

butter (at room temperature)

brown sugar (packed)

almond extract (optional)

all-purpose flour

heavy cream (enough

Food coloring (optional)

Sprinkles (optional)

Preheat oven to 375 F. Grease or use parchment paper to line a 9x13-inch metal baking pan. If using a glass pan, preheat the oven to 350F. Set aside.

To make the sugar cookie bars, beat butter, granulated sugar, and brown sugar together until fluffy and well-combined.

Add egg and egg yolks. Beat until eggs are well-incorporated, about 2-3 minutes.

Stir in vanilla and almond extract, if using.

Add flour, baking powder, and salt. Stir until just incorporated.

Add batter to prepared pan.

Bake for about 15-20 minutes, or until the edges are very light golden brown. A toothpick inserted into the center should come out clean. It&#39;s better to slightly underbake the bars than to overbake them.

Let the bars cool in the pan until they reach room temperature.

To prepare frosting, beat butter until fluffy.

Add powdered sugar and salt, and mix until combined.

Stir in vanilla extract.

Mix in enough cream to make a spreadable frosting.

These homemade Christmas Sugar Cookie Bars are not only festive but are delicious! A sugar cookie base topped with a creamy, fluffy frosting!

Christmas Sugar Cookie Bars (+Video)

(1/2 cup) salted butter (softened to room temperature)

festive sprinkles

cream cheese (softened)

sprinkles

Preheat oven to 350f degrees. Line a 9&quot;x 9&quot; baking pan with parchment paper.

Beat together butter and sugar until fluffy, then beat in egg and vanilla. Finally, beat in flour and baking powder, a little at a time, until you have a thick batter. Gently stir in the sprinkles.

Spread batter into it prepared baking pan. This will take a few minutes because it is thick. Bake at 350f degrees for 20 minutes or until golden brown.

Once it&#39;s finished baking, take cookie bar out of the oven and allow to cool fully. Once it is cooled, carefully lift the sides of the parchment paper to pull the whole cookie bar out of the baking pan.

To make the frosting, blend together powdered sugar, butter, cream cheese, vanilla and milk with an electric mixer. Spread frosting generously on cookie bar, and top with additional sprinkles.

Cut into squares and serve immediately or let frosting set for a firmer feel.

https://www.youtube.com/watch?v=wO4Wh7uSCzU

These homemade Christmas Sugar Cookie Bars are not only festive but are delicious! A sugar cookie base topped with a creamy, fluffy frosting!
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/holiday-sugar-cookie-bars/

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How to make: CHRISTMAS SUGAR COOKIE BARS

These easy Sugar Cookie Bars are soft and chewy and topped with a perfect whipped vanilla frosting. They’re buttery, dense and so delicious!

(226 grams) unsalted butter

(380 grams) granulated sugar

eggs

(5 milliliters) vanilla extract

(420 grams) all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

½ cups (455 grams) powdered sugar

(15 milliliters) heavy whipping cream

(15 milliliters) vanilla bean paste

Combine butter with sugar and beat on medium speed until well creamed together.

Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add it into batter and beat on medium low speed until well combined and dough forms.

Press the cookie dough into a 9-inch by 13-inch pan lined with parchment paper.

Bake at 375°F 18-20 minutes. Allow the cookie bars to cool completely.

For the cookies:

Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.

Add 2 cups powdered sugar and mix on low speed until incorporated into butter.

Next Add the heavy whipping cream and mix to combine.

Finally add the remaining powdered sugar, and vanilla bean paste and whip it on high for at least 2 minutes until it’s light and fluffy.

Spread over cooled cookie bars, slice and enjoy.

For the frosting:

I made these and the cookie bar is perfect. Slight crisp on the outside, dense slightly chewy inside. Don’t change a thing. I took the author’s recommendation on flavoring and did 1/2 tsp almond extract with 1/2 tsp vanilla. Delicious. 

However, you should 1/2 the frosting recipe. This is a great buttercream recipe, and I LOVE buttercream. But the frosting layer is equally as thick as the cookie bar.  The frosting overpowers the cookie. After having a couple, I scraped 1/2 the frosting off and it’s much better. I never thought I could think of something as having too much frosting, but this does. Trust me, 1/2 the recipe will be plenty.

Sugar Cookie Bars are thick, soft-baked and topped with the best cream cheese frosting! Sugar cookie bars bake in a cookie sheet so there is plenty serve a crowd. Change up the frosting color and sprinkles for any event or Holiday.

(2 sticks) salted butter (softened)

table salt

(1 stick) butter (softened)

oz cream cheese (softened)

almond extract

heavy cream

food coloring & sprinkles ((if wanted, optional))

Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.

In the bowl of a stand mixer, or using a hand held mixer, cream butter and sugar until light &amp; fluffy. This will take 2-3 minutes. It will look dry and crumbly at first but then come together and get creamy after a couple minutes.

Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.

In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet. * The dough should spread easily but if needed, drop large spoonful&#x27;s of it all over the cookie sheet and then spread it out that way.

Bake for 13-16 min, until edges are just barely light golden brown and the center looks pale &amp; puffy. The center should not look wet at all, but it should still be very pale. Mine usually take the full 15 minutes. Let cool completely in the pan before frosting.

Blend together the butter and cream cheese until smooth and creamy. Add vanilla and almond extracts and beat together until combined.

Add powdered sugar and heavy cream and blend on low speed (to avoid powdered sugar going everywhere) and eventually increase the speed as needed. Spread over cooled cookie bars.* I have never used more than 2 tablespoons heavy cream. You want the frosting as thick as possible but still spreadable. I have found that 2 tablespoons is perfect. If you use a lower fat milk you will need much less milk so start at 1 tablespoon with any milk besides heavy cream.

Cream Cheese Frosting

https://content.jwplatform.com/videos/gNZ5nBLY.mp4

COOKIE SHEET SUGAR COOKIE BARS

These Sugar Cookie Bars are soft and chewy and topped off with a thick layer of sweet frosting and sprinkles.

Easy Sugar Cookie Bars

unsalted butter (room temperature)

½ Cup cream cheese (room temperature)

½ cups all purpose flour

cream cheese (room temparture)

Assorted sprinkles

Preheat the oven to 350. Either grease a...

Preheat the oven to 350. Either grease a 13x9 pan very well or line it with parchment paper or foil

In the bowl of a mixer blend butter,...

In the bowl of a mixer blend butter, cream cheese and sugar, until well blended. Add in the egg and vanilla and mix until completely combined.

In a medium bowl mix the baking powder,...

In a medium bowl mix the baking powder, baking soda, salt and flour. Slowly add in baking powder, baking soda, salt and flour until a thick dough forms.

Press the dough evenly into the prepared pan...

Press the dough evenly into the prepared pan and bake for 20-25 minutes. 

Cool completely before frosting. About 20 minutes after...

Cool completely before frosting. About 20 minutes after baking your can lift the dough out of the baking pan, using the foil. Put it on a wire rack to finish cooling.

For the frosting, In the bowl of a...

For the frosting, In the bowl of a mixer add the room temperature butter and cream cheese and mix until blended. 

Add in the vanilla and slowly mix in...

Add in the vanilla and slowly mix in the powdered sugar. Mix until creamy and smooth.

Spread the icing evenly and thickly across the...

Spread the icing evenly and thickly across the cooled cookies.

Sprinkle the icing with lots of seasonal sprinkles. 

Cut into squares and enjoy.

https://mediavine-res.cloudinary.com/video/upload/zjqzzusn84aeye8gqh6s.mp4

These Sugar Cookie Bars are some of the easiest and tastiest cookies you can make! They are soft and chewy and topped off with a thick layer of sweet frosting and sprinkles. These cookies are easy to decorate for any occasion  – or to just enjoy for a simple family dessert.

Deliciously sweet, thick, and chewy Sugar Cookie Bars are sure to become your new go-to treat for the holidays and every cookie occasion!

unsalted butter (softened)

eggs (at room temperature)

Christmas nonpareils sprinkles

heavy cream (plus more as needed)

Christmas sprinkles

Preheat your oven to 375 degrees F. Line a 9-inch x 13-inch metal pan with parchment paper, use enough paper so that it&#39;s hanging over the sides. (This will make it easier to remove the cookie bars from the pan later.) Set aside.

In the bowl of a stand mixer, mix butter, sugar, and powdered sugar for 3 minutes on medium speed. Add the eggs and vanilla and mix again until combined.

In a medium mixing bowl, stir together the all-purpose flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix for about 1 minute on medium.

With a rubber spatula, fold in the sprinkles. (I find adding 2 TBSP at a time can allow for an easier distribution. Just don&#39;t mix too much of the colors will start to bleed into the cookie dough.)

Trasnfer the cookie dough to the prepared pan and press into an even layer.

Bake for 12-15 minutes or until the edges are just starting to lightly brown.

Remove from the oven and allow to cool completely in the pan, about 2 hours.

Once the cookies are cooled, beat the butter, sugar, and salt together until combined. Add in 1 tablespoon of heavy cream and mix medium-high for about 2 minutes. (You can add another tablespoon of heavy cream to thin out the frosting if needed.)

Spread the frosting over the cookie bars, edge to edge, and then top with more sprinkles. Cut into 24 bars and enjoy!

Betty Crocker is back with another creative and surprising way to transform a simple pouch of delicious and classic Betty Crocker™ sugar cookie mix into an impressive dessert with a recipe for Betty Crocker™ sugar cookie mix bars. These sugar cookie bars are made with only three ingredients, take 10 minutes to prepare before baking, and are delightfully topped with deliciously simple homemade frosting. Add food coloring and the sprinkles of your choice for extra cheer, or just keep the decorating simple for frosted sugar cookie bars your family won’t be able resist.

pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix

unsalted butter, room temperature

sugar,

heavy whipping cream

Food color,

Candy sprinkles,

Heat oven to 375°F. Line 9-inch square pan with cooking parchment paper or spray with cooking spray.

In large bowl, beat cookie mix, 1/2 cup butter and the egg with electric mixer on medium speed until a soft dough forms. Press dough in bottom of pan.

Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes.

In medium bowl, beat powdered sugar, 1/2 cup butter, the whipping cream and vanilla with electric mixer on medium speed until smooth and creamy. Stir in food color until well blended. Spread frosting over baked cookie bars. Top with candy sprinkles. Cut into 4 rows by 4 rows.

Thick, soft and chewy Sugar Cookie Bars are everyones favorite, and so easy to make, without having to chill, roll or cut the dough.

unsalted butter (*room temperature)

unsalted butter (, room temperature)

cream cheese (, room temperatire)

sugar ((more

Preheat oven to 375 degrees F. Lightly grease a 13x18&#39;&#39; half sheet pan with non-stick cooking spray. (Or, cut the recipe in half if using a 9x13&#39;&#39; pan).

Add the butter and sugar to a mixing bowl and mix well until light and creamy. Add eggs, beating after each addition. Add vanilla and almond extract and mix well.

In a separate bowl combine the dry ingredients: flour, baking soda and salt. Add the dry ingredients into the batter and mix until combined. Spread and press the mixture into the prepared pan. 

Bake at 375 degrees F for about 12-16 minutes or until the center is set, and the edges are just starting to be golden. Remove from oven and allow to cool.  Once cooled completely, frost and cut into squares.

In a mixing bowl, beat the butter and cream cheese together until smooth and creamy. Add the vanilla and mix. Add the powdered sugar a little at a time until, mixing well until smooth. You may not need all of the powdered sugar--just add enough to make a good frosting consistency, and taste it to see if you want to add more.

Store bars covered well in the refrigerator for up to 5 days.

Cream cheese frosting:

https://content.jwplatform.com/videos/FetUe4cE.mp4

Thick and chewy Sugar Cookie Bars topped with cream cheese frosting have the same great taste you love from a classic sugar cookie, without having to chill, roll or cut the dough!

These spooky Halloween Sugar Cookie Bars are a fun and delicious treat to make for this holiday!

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