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Sugar Cookie Bars with Fluffy Vanilla Frosting Recipe

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4.3 from 2 reviews

These Sugar Cookie Bars combine the classic flavors of soft, chewy sugar cookies with a luscious creamy frosting, perfect for parties or a sweet treat anytime. Baked in a single pan and topped with a colorful, fluffy vanilla frosting, these bars offer a delightful texture and rich flavor that’s both nostalgic and fresh.

  • Author: Zara
  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Total Time: 2 hrs 12 mins
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Bars

  • Nonstick cooking spray
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (113g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (57g) sour cream, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional

For the Frosting

  • 1 stick (113g) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons milk
  • 1 to 2 drops gel food coloring
  • Sprinkles, for decorating, optional

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Arrange a rack in the center of the oven. Lightly spray a 9x9-inch baking pan with nonstick cooking spray, then line it with parchment paper, leaving an overhang on two sides for easy removal of the bars.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly distributed. Set aside.
  3. Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat the unsalted butter and granulated sugar on medium speed for about 3 minutes until mostly smooth and well combined. Scrape down the sides of the bowl. Add the egg and beat on low speed until fully incorporated, approximately 1 minute. Scrape down the bowl again, then beat in the sour cream, vanilla extract, and almond extract if using, until just combined. Gradually add the dry ingredient mixture, beating on low speed until just combined. Scrape down the paddle and bowl sides as needed to ensure thorough mixing.
  4. Bake the bars: Transfer the cookie dough into the prepared pan. Using lightly greased hands, spread and press the dough evenly into the pan. Bake in the preheated oven for 22 to 25 minutes until the edges turn golden and the top begins to color. For softer, chewier bars, opt for the shorter baking time; for airier bars resembling Lofthouse-style sugar cookies, bake for the full time.
  5. Cool completely: Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan, about 90 minutes, so they firm up and are easier to frost.
  6. Prepare the frosting: In a stand mixer with the paddle attachment or using a hand mixer, beat the unsalted butter, vanilla extract, and kosher salt on medium speed for about 1 minute until smooth and creamy. Add the sifted powdered sugar and milk, mixing on low speed until combined. Increase the speed to medium and beat for another minute until the frosting is pale and fluffy. Add 1 to 2 drops of gel food coloring of your choice and mix to evenly color the frosting.
  7. Frost and decorate: Once the bars are completely cooled, use the parchment paper overhang to lift them out of the pan and place them on a flat surface. Spread the frosting evenly over the top with a spatula. Decorate with sprinkles if desired.
  8. Serve and store: Cut the frosted cookie bars into 16 equal squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to prevent sticking.

Notes

  • Use room temperature ingredients for the best mixing results and texture.
  • Adjust bake time depending on your preferred softness or texture of the bars.
  • Line the pan with parchment paper for easy removal and clean-up.
  • Sift powdered sugar before adding to frosting to avoid lumps.
  • These bars can be stored at room temperature for up to 3 days, but are best enjoyed fresh.
  • Optional almond extract adds a subtle nutty flavor but can be omitted.

Find it online: https://zaracooking.com/sugar-cookie-bars-with-fluffy-vanilla-frosting-recipe/