Soft Buttery Sugar Cookie Bars (Printable View)

Soft, buttery sugar cookie bars topped with creamy frosting. Perfect for parties and celebrations.

# What You'll Need:

→ Cookie Bars

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Creamy Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2–3 tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring (optional)
14 - Sprinkles (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
03 - Incorporate egg and vanilla extract, beating until thoroughly combined.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Gradually blend dry ingredients into wet mixture, mixing just until combined. Avoid overmixing to prevent tough texture.
06 - Evenly press dough into the prepared baking pan, creating a uniform layer.
07 - Bake for 18–20 minutes until edges are lightly golden and center is set. Cool completely in the pan before frosting.
08 - Beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy.
09 - Blend in vanilla extract and pinch of salt. Incorporate food coloring if desired.
10 - Spread frosting evenly over completely cooled cookie bars. Top with sprinkles if using.
11 - Lift bars from pan using parchment paper overhang. Cut into 24 equal squares.

# Expert Advice:

01 -
  • You get all the buttery comfort of sugar cookies with exactly none of the rolling and cutting fuss
  • The frosting to cookie ratio is absolute perfection in every single bite
02 -
  • Overbaking is the enemy of soft sugar cookie bars, so pull them out when the edges just start turning golden
  • Room temperature ingredients blend together seamlessly while cold butter creates weird lumps that never quite disappear
03 -
  • Weighing your flour instead of scooping prevents dense bars because measured flour can pack down and add way more than the recipe intends
  • Frosting goes on smoothly when the bars are completely cool, so do not rush this step or you will regret the melty mess

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