4th Of July Sugar Cookie Bars (Print Version)

Soft, colorful bars with creamy vanilla frosting and festive red, white, and blue sprinkles.

# What You 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 teaspoon almond extract

→ Vanilla Frosting

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1 1/2 teaspoons pure vanilla extract
14 - Pinch of salt
15 - Red, white, and blue sprinkles for decoration

# Directions:

01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in egg, egg yolk, vanilla, and almond extract until fully combined.
05 - Gradually add flour mixture to wet ingredients, mixing until just combined.
06 - Evenly spread dough in prepared baking pan using a spatula or your fingers.
07 - Bake for 18-20 minutes until edges are lightly golden but center remains soft.
08 - Let bars cool completely in the pan on a wire rack.
09 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt, beating until fluffy and spreadable.
10 - Spread frosting evenly over cooled bars. Decorate with red, white, and blue sprinkles.
11 - Use parchment overhang to lift bars from pan. Cut into 16 squares and serve.

# Expert Tips:

01 -
  • No rolling pin required and no cookie cutters to wash
  • The texture is somehow both soft and chewy with a crisp edge
  • You can frost them while catching up with guests
02 -
  • Warm bars will melt your frosting into a puddle. Patience here saves the whole presentation.
  • Overmixed dough creates tough bars. Stop as soon as the flour disappears.
  • The almond extract is what makes people ask for the recipe but vanilla alone works fine.
03 -
  • Chill the dough for 15 minutes if it feels too sticky to work with
  • Warm your knife between cuts for cleaner squares

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