Soft Buttery Sugar Cookie Bars (Print Version)

Soft, buttery bars with creamy vanilla frosting—ideal for parties and sweet treats.

# What You Need:

→ Cookie Bars Base

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)

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on edges for easy removal later.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes using an electric mixer.
03 - Beat in the egg and vanilla extract until fully incorporated into the mixture.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Be careful not to overmix as this can create tough bars.
06 - Evenly press the dough into the prepared baking pan, creating a uniform layer.
07 - Bake for 18-20 minutes until edges are lightly golden and center appears set. Avoid overbaking to maintain soft texture. Cool completely in pan before frosting.
08 - Beat softened butter until creamy. Gradually incorporate powdered sugar, alternating with milk, beating until smooth and fluffy consistency is achieved.
09 - Mix in vanilla extract and pinch of salt. Add food coloring now if desired and mix until uniform color.
10 - Spread frosting evenly over completely cooled cookie bars. Add sprinkles immediately while frosting is still sticky if using.
11 - Use parchment paper overhang to lift bars from pan. Cut into 24 equal squares and serve.

# Expert Tips:

01 -
  • No rolling pin required means less mess and faster prep time
  • The thick, chewy texture stays soft for days unlike crisp cookies
  • One pan feeds a crowd without the endless batch cycling
02 -
  • Cooling the bars completely before frosting is non-negotiable or the frosting will melt into a sticky mess
  • Pressing the dough with the bottom of a measuring cup creates the most even layer
  • Room temperature ingredients blend together seamlessly and prevent lumpy batter
03 -
  • Chill the frosted bars for 30 minutes before cutting to get perfectly clean edges
  • Use an offset spatula for restaurant-worthy frosting swirls

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