Chewy Valentine Sugar Cookie Bars
Indulge in the sweet spirit of Valentine's Day with these delightful Chewy Valentine Sugar Cookie Bars. These soft, buttery bars are infused with festive sprinkles, topped with a luscious vanilla glaze, and adorned with extra holiday cheer. They are incredibly easy to make, perfect for sharing with loved ones, and guaranteed to bring a smile to anyone's face.
Prep Time
25 minutes
Cook Time
15-20 minutes
Total Time
1 hour 30 minutes (including cooling time)
Servings
Makes 16 bars
Keywords
Why This Recipe Delivers
- Delivers a perfectly chewy texture with soft centers and slightly crisp edges.
- Bursting with festive Valentine's Day colors from sprinkles and optional pink glaze.
- Incredibly easy to make, requiring no individual cookie rolling or cutting.
- A delightful, crowd-pleasing dessert perfect for sharing with friends and family.
- Customizable with different sprinkle mixes or candy toppings for any occasion.
Ingredients
- 200g (1 cup) granulated sugar
- 113g (0.5 cup) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 5ml (1 teaspoon) vanilla extract (for dough)
- 240g (2 cups) all-purpose flour
- 5g (1 teaspoon) baking soda
- 1.25g (0.25 teaspoon) salt
- 30ml (2 tablespoons) Valentine sprinkles (to mix into dough)
- 240g (2 cups) powdered sugar
- 60ml (4 tablespoons) milk (whole or 2%)
- 5ml (1 teaspoon) vanilla extract (for frosting)
- Pink or red gel food coloring (optional)
- 60ml (0.25 cup) Valentine sprinkles (for topping)
- Candy hearts (for topping)
Instructions
- Preheat your oven to 175°C (350°F). Line an 20×20 cm (8×8 inch) baking pan with parchment paper, ensuring you leave an overhang on two sides. This parchment 'sling' will make it effortless to lift the cooled cookie slab from the pan later.
- In a large mixing bowl, using an electric mixer, cream together the room-temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and visibly pale. This aeration is key for a tender, chewy texture.
- Add the large eggs to the creamed mixture, one at a time, mixing well after each addition to fully incorporate. Stir in the 5ml (1 teaspoon) of vanilla extract for the dough until just combined. Avoid overmixing at this stage to prevent toughening the bars.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until a soft, cohesive dough forms. Mix only until no dry streaks remain.
- Gently fold in the 30ml (2 tablespoons) of Valentine sprinkles into the dough using a spatula. Distribute them evenly throughout to ensure every bite has a festive burst of color.
- Press the prepared dough evenly into the parchment-lined 20×20 cm (8×8 inch) pan. For an even chewier bar and to prevent excessive spreading, chill the pressed dough in the refrigerator for 10–15 minutes if your schedule allows.
- Bake for 15–20 minutes in the preheated oven. The bars are ready when the edges turn a light golden color and a toothpick inserted into the center comes out clean, indicating they are fully cooked but still soft in the middle.
- Remove the pan from the oven and transfer it to a wire rack. Allow the cookie bars to cool completely in the pan before attempting to frost them. This is crucial; warm bars will cause the glaze to melt and run off.
- While the bars cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 60ml (4 tablespoons) of milk, and the remaining 5ml (1 teaspoon) of vanilla extract until the mixture is smooth, thick, and pourable. If desired, add a few drops of pink or red gel food coloring to achieve a vibrant hue.
- Once the cookie slab is entirely cool, use the parchment paper overhang to carefully lift it from the pan and place it on a clean cutting board or serving platter. Evenly spread the prepared glaze over the top of the bars, working quickly before it begins to set.
- Immediately after applying the glaze, generously sprinkle the 60ml (0.25 cup) of Valentine sprinkles and arrange the candy hearts over the wet surface. This ensures they adhere beautifully to the glaze as it dries.
- Allow the glaze to set completely for at least 30 minutes to an hour at room temperature. Once set, use a sharp knife to slice the finished slab into 16 uniform bars. Serve and enjoy!
Tools You’ll Need
- 20×20 cm (8×8 inch) baking pan
- Parchment paper
- Electric mixer (stand or hand-held)
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
- Whisk
Essential Success Tips
- Ensure your butter and eggs are truly at room temperature. This allows them to cream together properly, creating a smooth emulsion that traps air for a lighter, chewier bar.
- Do not overmix the dough once the flour is added. Overmixing develops gluten, which can lead to tough bars instead of the desired chewiness.
- Chilling the dough for 10-15 minutes before baking helps prevent the bars from spreading too much, resulting in a thicker, more uniform texture.
- Wait until the bars are completely cool before glazing. Applying glaze to warm bars will cause it to melt and absorb, making for a messy and less appealing finish.
- Decorate with sprinkles and candy hearts immediately after glazing. The glaze sets quickly, so you'll want to add your toppings while it's still wet to ensure they stick.
Professional Cooking Secrets
- To achieve an extra-chewy texture, slightly underbake the bars, pulling them from the oven when the edges are just barely golden and the center still looks a tiny bit soft. They will continue to set as they cool.
- For intensely vibrant colors in your glaze, use gel food coloring instead of liquid drops. Gels are more concentrated and won't thin out your frosting as much.
- A small amount of almond extract (2-3 drops) can be added to the dough or glaze alongside the vanilla for a more complex, bakery-style flavor profile that complements the sugar cookie base.
Notes
- Storage: Store Chewy Valentine Sugar Cookie Bars in an airtight container at room temperature for up to 3-4 days. They also freeze well for up to 2 months; simply thaw at room temperature before serving.
- Variations: Feel free to swap out the Valentine sprinkles for any holiday or themed sprinkles. You can also vary the extract in the glaze, using lemon or almond extract for a different flavor twist.
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These cookie bars are excellent for making ahead. You can bake the bars, let them cool completely, and then store them unfrosted in an airtight container for up to 2 days. Frost and decorate them closer to serving time for the freshest look.
My glaze is too thick/thin. How can I fix it?
If your glaze is too thick, add milk in 5ml (1 teaspoon) increments, stirring well after each addition, until it reaches a smooth, pourable consistency. If it's too thin, gradually whisk in more powdered sugar, a tablespoon at a time, until the desired thickness is achieved.
Can I use salted butter instead of unsalted?
While unsalted butter is preferred for better control over the salt content, you can use salted butter. If doing so, reduce the added salt in the recipe from 1.25g (0.25 teaspoon) to 0.5g (0.1 teaspoon) to prevent the bars from becoming too salty.
Nutrition Facts (Per Serving)
Calories: Approximately 300-350 per bar, Protein: 3g, Fat: 15g, Carbs: 45g (Estimates based on ingredients for 16 servings, may vary with specific brands and exact measurements)
Allergy Information
Contains dairy, eggs, and wheat (gluten). For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure sprinkles and candy hearts are also gluten-free if strict dietary needs apply.
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