Soft Sugar Cookie Bars (Printable)
Soft, buttery bars with creamy vanilla frosting. Easy pan dessert perfect for celebrations.
# What You'll Need:
→ Cookie Base
01 - 1 cup (227 g) unsalted butter, softened to room temperature
02 - 1 1/4 cups (250 g) granulated white sugar
03 - 1 large egg, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups (320 g) all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon fine salt
→ Creamy Frosting
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 2 cups (240 g) powdered sugar, sifted
10 - 2-3 tablespoons whole milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring (optional)
14 - Sprinkles for garnish (optional)
# Steps:
01 - Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing the paper to extend over the edges for easy removal later.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture becomes pale and fluffy, approximately 2-3 minutes.
03 - Add the egg and vanilla extract to the butter mixture. Continue beating until fully incorporated and smooth.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—the dough should be thick and slightly sticky.
06 - Transfer the dough to the prepared baking pan. Using your hands or a spatula, press the dough evenly across the bottom of the pan, ensuring uniform thickness.
07 - Place the pan in the preheated oven and bake for 18-20 minutes. The edges should be lightly golden, and the center should appear set. Avoid overbaking to maintain the soft, tender texture.
08 - Remove the pan from the oven and let the cookie base cool completely in the pan before frosting. This is essential for the frosting to spread properly without melting.
09 - While the cookie base cools, beat the softened butter in a clean bowl until creamy. Gradually add the powdered sugar, alternating with the milk, and beat until smooth and spreadable.
10 - Mix in the vanilla extract and a pinch of salt. If using food coloring, add a few drops and mix until your desired color is achieved.
11 - Spread the frosting evenly over the completely cooled cookie base using an offset spatula or butter knife. Sprinkle with decorative sprinkles if desired.
12 - Using the parchment paper overhang, lift the entire frosted slab from the pan. Cut into 24 even squares and serve.
# Expert Tips:
01 -
- Soft, pillowy texture that stays fresh for days unlike traditional cookies
- The frosting-to-cookie ratio is absolute perfection in every bite
02 -
- Overbaking is the enemy, so pull them out when the center still looks slightly underdone
- The dough will feel thick and slightly sticky but that is exactly right
03 -
- Room temperature ingredients make all the difference in texture
- Sift the powdered sugar to avoid any lumps in your frosting