In a separate bowl, whisk flour, baking powder, and salt.
Add to the wet ingredients and mix until just combined.
The dough will be thick—like soft sugar cookie dough.
Press dough evenly into the prepared pan. Use slightly damp hands or a greased spatula to smooth the top.
Bake for 18–24 minutes, or until edges are lightly golden and the center is set.
Don’t overbake—soft bars are the goal.
Let the bars cool fully in the pan before frosting (at least 1 hour).
Warm bars will melt frosting.
Beat butter until smooth. Add powdered sugar, vanilla, pinch of salt, and milk/cream a little at a time until spreadable.
Add food coloring if desired.
Spread frosting over cooled bars and top with sprinkles. Chill briefly to set, then slice and serve.
Serving and Storage:
Sugar cookie bars are perfect for parties because they travel well and slice cleanly. Serve them on a dessert tray,
pack them for lunch boxes, or wrap individual squares for bake sales.
Storage: Store in an airtight container at room temperature for up to 3 days,
or refrigerate up to 6 days (especially if your kitchen is warm).
Freezing: Freeze unfrosted bars for up to 2 months. Thaw, then frost fresh.
(Frosted bars can be frozen too, but the frosting texture may change slightly.)
Tips:
- Don’t overbake: Pull them when edges are barely golden to keep bars soft.
- Cool fully before frosting: Prevents melty, runny frosting.
- Use almond extract: Optional, but it gives that classic bakery sugar cookie flavor.
- Press evenly: Even thickness = even baking.
- Chill for clean cuts: Refrigerate 20–30 minutes before slicing.
Variations:
- Lemon sugar cookie bars: Add lemon zest to the dough and a little lemon juice in frosting.
- Funfetti: Fold 1/2 cup rainbow sprinkles into the dough before baking.
- Chocolate dipped: Drizzle melted chocolate over frosted bars.
- Holiday versions: Use themed sprinkles and tinted frosting for Christmas, Valentine’s Day, or Easter.
- Glazed instead of frosted: Skip buttercream and drizzle a simple powdered sugar glaze.
Tips:
- Less sweet frosting: Add a pinch more salt or use cream cheese frosting for tang.
- Thicker bars: Bake in a 9×9 pan (increase bake time slightly).
- Extra soft texture: Don’t skip the egg yolk; it really helps tenderness.
- Make ahead: Bake the bars a day early—frost the next day for the freshest look.
Conclusion:
Sugar Cookie Bars give you everything you love about classic sugar cookies—soft texture, buttery vanilla flavor,
and sweet frosting—without the extra work. They’re easy, festive, and perfect for feeding a crowd.
Once you try them, you’ll want to make them for every celebration.
FAQ:
Can I make sugar cookie bars without frosting?
Yes. They’re delicious plain, or you can dust them with powdered sugar or drizzle with glaze.
How do I know when they’re done baking?
The edges should be lightly golden and the center should look set (not wet). Avoid overbaking for the softest bars.
Can I use a boxed sugar cookie mix?
You can, but homemade bars taste richer and have better texture. Box mix is fine for a quick shortcut.
Why did my bars turn out dry?
Most commonly from overbaking or using too much flour. Measure flour carefully and bake just until set.
Can I double the recipe?
Yes—bake in a larger sheet pan and watch the bake time closely.
