Frosted Sugar Cookie Bars
Dive into the nostalgic delight of Frosted Sugar Cookie Bars, a cherished classic reimagined for effortless baking and sharing. These tender, buttery bars boast a perfectly chewy texture, crowned with a rich, creamy frosting that's easily customized with your favorite colors and sprinkles. They're the ultimate crowd-pleaser for any occasion, offering all the joy of a sugar cookie without the fuss of individual shaping.
Prep Time
20 minutes
Cook Time
15-20 minutes
Total Time
1 hour 35 minutes (including cooling)
Servings
24 bars
Keywords
Why This Recipe Delivers
- Simplified Baking: Enjoy the taste of classic sugar cookies without the fuss of rolling and cutting individual shapes.
- Crowd-Pleasing Perfection: These bars are universally loved, making them ideal for parties, potlucks, and family gatherings.
- Customizable Fun: Easily adapt the frosting's color and sprinkle toppings to match any holiday or occasion.
- Rich, Buttery Flavor: A delightful balance of tender cookie and sweet, creamy vanilla frosting.
- Make-Ahead Friendly: Bake the bars and frost them closer to serving time for fresh enjoyment.
Ingredients
- For the Sugar Cookie Bars:
- 340 grams (1 1/2 cups) salted butter, softened
- 300 grams (1 1/2 cups) granulated sugar
- 3 large eggs
- 10 milliliters (2 teaspoons) vanilla extract
- 450 grams (3 3/4 cups) all-purpose flour
- 15 grams (3 teaspoons) baking powder
- For the Frosting:
- 170 grams (3/4 cup) salted butter, softened
- 540 grams (4 1/2 cups) powdered sugar (also known as confectioners' sugar)
- 10 milliliters (2 teaspoons) clear vanilla extract
- Up to 60 milliliters (1/4 cup) heavy cream or milk, as needed
- Food coloring, as desired
- Sprinkles, for topping (optional)
Instructions
- Preheat your oven to 175°C (350°F). Prepare a 23×33 cm (9×13 inch) baking pan by lining it with parchment paper, ensuring an overhang on the sides for easy removal, or thoroughly spraying it with a non-stick baking spray. Set the prepared pan aside.
- In the large bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, combine the softened salted butter and granulated sugar. Beat on medium speed for 3-5 minutes until the mixture is light in color, significantly fluffed up, and creamy. This creaming process incorporates air, contributing to the bars' tender texture.
- Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well-incorporated. Add the eggs one at a time, beating well after each addition until fully combined. Stir in the vanilla extract until just incorporated; do not overmix at this stage.
- In a separate medium bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients in the mixer bowl on low speed, mixing only until just combined and a soft dough forms. Overmixing can develop the gluten in the flour, resulting in tough bars.
- Transfer the dough to the prepared 23×33 cm (9×13 inch) pan. Using your hands (lightly floured if the dough is sticky) or a lightly greased offset spatula, press the dough evenly into the bottom of the pan, spreading it all the way to the edges. Ensure the thickness is consistent for even baking.
- Bake in the preheated oven for 15-20 minutes. Look for visual cues: the edges should be just beginning to turn a delicate golden brown, the center should no longer appear glossy, and the bars should have puffed up slightly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Once baked, remove the pan from the oven and place it on a wire rack to cool completely. It is crucial for the bars to be entirely cool before applying the frosting; otherwise, the frosting will melt. This can take 1 to 2 hours at room temperature, or you can expedite the process by placing the pan in the refrigerator for about 30 minutes once it has cooled slightly.
- While the bars are cooling, prepare the frosting. In the clean bowl of a stand mixer or with an electric hand mixer, beat the softened salted butter on medium speed until it is smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until each addition is well incorporated before adding more. As the mixture thickens, you may need to add a splash of heavy cream or milk (start with 15 milliliters / 1 tablespoon) to help bring the frosting together into a smooth consistency. Continue this process until all of the powdered sugar has been added and the frosting is thick and creamy.
- Mix in the clear vanilla extract. If using, add a few drops of food coloring and beat until the desired color is achieved and evenly distributed. If the frosting seems too thick, add more heavy cream or milk, 5 milliliters (1 teaspoon) at a time, until it reaches a spreadable consistency.
- Once the sugar cookie bars are completely cool, use an offset spatula or a knife to evenly spread the prepared frosting over the top. If desired, immediately decorate with your favorite sprinkles before the frosting sets. Cut the bars into squares or rectangles and enjoy.
Tools You’ll Need
- 23×33 cm (9×13 inch) baking pan
- Parchment paper or non-stick spray
- Stand mixer with paddle attachment or electric hand mixer
- Large mixing bowls (2)
- Rubber spatula
- Measuring cups and spoons
- Offset spatula or knife for spreading frosting
- Wire cooling rack
Essential Success Tips
- Ensure your butter is truly softened (room temperature, but not melted) for both the cookie dough and the frosting; this allows for proper creaming and a smooth texture.
- Do not overmix the cookie dough after adding the flour; mixing just until combined prevents the gluten from overdeveloping, which can lead to tough bars.
- Cool the cookie bars completely before frosting. Even slight warmth will cause the frosting to melt and slide off, creating a messy result.
- When adding powdered sugar to the frosting, do it gradually and scrape the bowl often to prevent a cloud of sugar and ensure a uniformly smooth consistency.
- Adjust the consistency of your frosting with heavy cream or milk a teaspoon at a time until it's easily spreadable but still holds its shape.
Professional Cooking Secrets
- For an extra layer of flavor complexity in the cookie base, consider adding a pinch of freshly grated nutmeg along with the baking powder and flour. It subtly enhances the vanilla and butter notes.
- To achieve a super flat and even top on your bars before baking, once the dough is pressed into the pan, lightly mist the surface with water from a spray bottle. This helps create a smoother crust.
- For frosting that pipes beautifully or holds intricate designs, use a combination of heavy cream and a tiny amount of cream cheese (about 30 grams / 2 tablespoons) along with the butter. The cream cheese adds a slight tang and helps stabilize the frosting.
Notes
- Storage: Store Frosted 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.
- Freezing: Unfrosted cookie bars can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before frosting and serving. Frosted bars can also be frozen, but the frosting texture may change slightly upon thawing.
- Variations: Experiment with different extracts (almond, lemon) in the frosting, or try adding zest for a citrusy twist. Melted white chocolate swirled into the frosting can also be a delightful addition.
Frequently Asked Questions
Can I make these sugar cookie bars ahead of time?
Absolutely! You can bake the cookie bars up to two days in advance and store them unfrosted in an airtight container at room temperature. Prepare the frosting the day you plan to serve, or up to a day in advance and store it in the refrigerator, bringing it to room temperature and re-whipping before frosting the bars.
Why are my sugar cookie bars tough?
The most common reason for tough cookie bars is overmixing the dough, especially after adding the flour. Overmixing develops the gluten, leading to a chewier, tougher texture. Mix only until the ingredients are just combined. Also, ensure your butter is properly softened, as cold butter can lead to overmixing when trying to incorporate it fully.
How can I prevent my frosting from being too thin or too thick?
The key is gradual addition and careful observation. For frosting that's too thick, add heavy cream or milk 5 milliliters (1 teaspoon) at a time, mixing well after each addition until the desired consistency is reached. If it becomes too thin, gradually beat in more powdered sugar, 30 grams (1/4 cup) at a time, until it thickens sufficiently.
Nutrition Facts (Per Serving)
Calories: 350, Protein: 4g, Fat: 18g, Carbs: 45g (approximate per bar, based on 24 servings)
Allergy Information
Contains dairy, eggs, and gluten. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For a dairy-free version, use plant-based butter alternatives and plant-based milk/cream. Always check ingredient labels for hidden allergens.
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