Frosted Sugar Cookie Bars (Printable)

Buttery sugar cookie bars with creamy frosting, ideal for parties and easy sharing.

# What You'll Need:

→ Cookie Bars

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - 1/4 cup whole milk

→ Frosting

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - Food coloring (optional)
15 - Sprinkles (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with the flour. Mix until just combined and avoid overmixing.
06 - Spread the dough evenly into the prepared baking pan and smooth the top with an offset spatula. Bake for 18 to 22 minutes until edges are lightly golden and a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
07 - Allow the bars to cool completely in the pan set on a wire cooling rack.
08 - Beat the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy. Tint with food coloring if desired.
09 - Spread the frosting evenly over the cooled bars and top with sprinkles if using. Lift the bars from the pan using the parchment overhang, cut into squares, and serve.

# Tips from dashanddishes:

01 -
  • The texture lands somewhere between a soft bakery cookie and a tender shortbread, and that balance is honestly hard to stop eating.
  • One pan, one bake, zero chilling or rolling means you can pull these together even on a chaotic weeknight.
  • The frosting situation is completely customizable, so every batch can feel like a different dessert depending on your mood.
02 -
  • Underbaking slightly is far better than overbaking because these bars continue to set as they cool and nobody likes a dry sugar cookie bar.
  • The extra egg yolk was a happy accident the first time I made these, and it turned out to be the thing that makes the texture truly special.
  • Frosting can be flavored with almond or lemon extract instead of vanilla for a completely different personality.
03 -
  • If your dough feels too stiff to spread, wet your hands or the spatula with a little water and it will glide right into the corners.
  • Always sift the powdered sugar for the frosting because even tiny lumps are noticeable in such a simple buttercream.

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