Chewy Valentine Sugar Cookie Bars
These festive Chewy Valentine Sugar Cookie Bars are the perfect way to share a little love. Featuring a tender, buttery sugar cookie base studded with colorful sprinkles, they're topped with a smooth, sweet glaze and more festive decorations. Quick to make and even quicker to disappear, they're an irresistible treat for any Valentine's celebration.
Prep Time
35 minutes (including chill time)
Cook Time
15-20 minutes
Total Time
1 hour 30 minutes (including cooling time)
Servings
Makes 16 bars
Keywords
Why This Recipe Delivers
- Chewy texture and rich buttery flavor make them an irresistible treat.
- Ready in under 90 minutes, including cooling, perfect for last-minute treats.
- Highly customizable with various sprinkles and toppings for any occasion.
- Easy to make in one pan, simplifying cleanup and preparation.
- A crowd-pleasing dessert that's perfect for sharing with loved ones.
Ingredients
- 200g (1 cup) granulated sugar
- 113g (0.5 cup) unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 5ml (1 teaspoon) vanilla extract
- 240g (2 cups) all-purpose flour
- 5g (1 teaspoon) baking soda
- 1.25g (0.25 teaspoon) salt
- 30ml (2 tablespoons) Valentine sprinkles, for the dough
- 240g (2 cups) powdered sugar
- 60ml (4 tablespoons) milk (whole or 2% works best for richness)
- 5ml (1 teaspoon) vanilla extract, for the glaze
- Pink or red gel food coloring (optional, for vibrant glaze)
- 60ml (0.25 cup) Valentine sprinkles, for topping
- Small candy hearts, for topping
Instructions
- Prepare your baking pan and oven. Preheat your oven to 175°C (350°F). Line an 20×20 cm (8×8 inch) square baking pan with parchment paper, ensuring there's enough overhang on two sides to easily lift the cooled cookie slab later. This prevents sticking and makes removal simple.
- Cream the butter and sugar. In a large mixing bowl, using an electric mixer, cream the room-temperature unsalted butter and granulated sugar together on medium-high speed for 2-3 minutes. Continue until the mixture is visibly light in color and fluffy in texture, indicating that air has been incorporated.
- Incorporate wet ingredients. Add the two large room-temperature eggs, one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until fully incorporated. Overmixing at this stage can develop gluten too much.
- Combine dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for uniform leavening.
- Mix wet and dry. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix; stop as soon as no streaks of flour remain. Overmixing can lead to tough bars.
- Fold in sprinkles. Gently fold in the 30ml (2 tablespoons) of Valentine sprinkles using a spatula. Distribute them evenly throughout the dough for a festive appearance in every bite.
- Press and chill. Press the dough evenly into the prepared 20×20 cm (8×8 inch) pan. For best results and to prevent excessive spreading, chill the dough in the refrigerator for 10-15 minutes if your schedule allows. This helps solidify the butter.
- Bake the cookie bars. Bake in the preheated oven for 15-20 minutes. Look for the edges to turn a light golden brown and for a toothpick inserted into the center to come out clean, indicating they are fully baked. Avoid overbaking to maintain a chewy texture.
- Cool completely. Remove the pan from the oven and place it on a wire rack to cool completely. This is a critical step; frosting warm bars will cause the glaze to melt and run.
- Prepare the glaze. While the bars cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth, thick, and pourable. If desired, add a few drops of pink or red gel food coloring and mix until you achieve your desired hue.
- Glaze and decorate. Once the cookie slab is completely cool, use the parchment paper overhang to carefully lift it out of the pan and onto a cutting board or flat surface. Spread the prepared glaze evenly over the top using an offset spatula. Immediately scatter the 60ml (0.25 cup) of Valentine sprinkles and arrange the candy hearts over the wet glaze before it sets.
- Slice and serve. Allow the glaze to set for a few minutes, then slice the large cookie slab into 16 uniform bars using a sharp knife. For clean cuts, wipe your knife between slices.
Tools You’ll Need
- 20×20 cm (8×8 inch) baking pan
- Parchment paper
- Electric mixer (stand or hand-held)
- Large mixing bowls (2)
- Whisk
- Rubber spatula
- Measuring cups and spoons (or kitchen scale)
- Wire cooling rack
- Offset spatula (for spreading glaze)
- Sharp knife
Essential Success Tips
- Ensure butter and eggs are at true room temperature for proper emulsion and a smooth, consistent dough texture.
- Measure flour correctly, preferably by weight (grams), to avoid a dense or dry cookie bar. Too much flour is a common pitfall.
- Do not overmix the dough once flour is added; stop mixing as soon as no dry streaks remain. Overmixing develops gluten, leading to tougher bars.
- Chill the dough for 10-15 minutes if time permits; this helps solidify the butter, which prevents excessive spreading and results in a chewier bar.
- Wait until the bars are completely cool before glazing. Applying glaze to warm bars will cause it to melt and run, creating a messy finish.
Professional Cooking Secrets
- For an extra layer of nutty depth, consider browning your butter slightly before cooling it to room temperature and using it in the dough. This adds a sophisticated nuance to the classic sugar cookie flavor.
- Use gel food coloring for the glaze rather than liquid coloring. Gel provides a more vibrant hue without altering the glaze's consistency, ensuring a beautiful and smooth finish.
- To achieve perfectly clean and sharp slices, chill the glazed bars for 15-20 minutes in the refrigerator before cutting. For the absolute cleanest cuts, use a hot knife (dipped in hot water and wiped clean) for each slice.
Notes
- Storage: Store Chewy Valentine Sugar Cookie Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For best texture, bring refrigerated bars to room temperature before serving.
- Variations: Feel free to swap out Valentine's sprinkles for any holiday or occasion. You can also add a teaspoon of almond extract to the glaze for a different, complementary flavor profile.
- Make Ahead: The unbaked cookie dough can be prepared up to 2 days in advance and refrigerated, or frozen for up to 1 month. Thaw refrigerated dough slightly before pressing into the pan and baking as directed.
Frequently Asked Questions
Can I make these in a larger pan?
Yes, for a 9×13 inch (23×33 cm) pan, you would typically double the entire recipe to achieve a similar thickness. Adjust baking time accordingly, as thicker bars might need a bit longer, while thinner ones could bake faster.
Why are my cookie bars crumbly?
Crumbly bars are often a sign of too much flour or overmixing the dough, which develops gluten excessively. Ensure you measure flour accurately, preferably by weight, and mix only until the ingredients are just combined.
Can I freeze the finished cookie bars?
Yes, you can freeze the glazed and sliced cookie bars. Place them in a single layer on a baking sheet to freeze solid, then transfer to an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature before serving for best results.
Nutrition Facts (Per Serving)
Calories: 280, Total Fat: 12g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 110mg, Total Carbohydrates: 40g, Dietary Fiber: 0g, Sugars: 28g, Protein: 3g (per bar, estimated)
Allergy Information
Contains wheat, dairy, and eggs. May contain soy depending on the specific sprinkles and food coloring used. For a dairy-free version, use plant-based butter and milk alternatives. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
No comment