Sugar Cookie Bars
Soft sugar cookie bars topped with vanilla buttercream frosting are the perfect treat to feed a crowd or take on the go!
Ingredients
For the bars:
- 1 cup (226 grams) butter , at room temperature
- 2 cups (400 grams) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups (625 grams) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
For the buttercream frosting:
- 1 cup (226) butter , at room temperature
- 4 cups (455) confectioners sugar
- 1 tablespoon vanilla extract
- ¼ cup (56 grams) heavy whipping cream
- Pinch of salt
- Gel food coloring and sprinkles , optional
Instructions
To make the bars:
- Preheat oven to 375°F. Grease a 13 x 18-inch baking sheet pan (also known as a half sheet pan) and line with parchment paper.
- With an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes on medium high. Add the eggs one at a time, mixing and scraping down the bowl after each. Add the vanilla.
- In a separate bowl, combine the flour, salt and baking soda and set aside. Add to the rest of the ingredients in 2 additions, mixing until just combined. The dough will be very dry, but keep mixing until it comes together.
- Scatter chunks of dough over the sheet pan, then press it into an even layer (I like to use the butter wrapper, but moist fingers will work too). This is easier than piling the dough in the center of the pan and pressing it to the edges.
- Bake for 14-17 minutes until lightly golden on the edges and the center looks dry. Cool completely before frosting.
To make the frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together. Increase speed to high and beat for 4-5 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down.
- Add food coloring if using and mix until color is uniform.
- Spread frosting over sugar cookie bars and cover with sprinkles, if desired. Cut and serve.
Video
Notes
- You can use salted or unsalted butter, but I like the little extra punch of flavor from using salted butter particularly in the frosting.
- Be sure to measure flour correctly. Too much flour will result in dry cakey bars.
- This recipe makes a big batch of sugar cookie bars! If desired, you can cut the recipe in half (use the ½ scale option above) and bake in a 9x13-inch pan.
- Storage and make-ahead tips: Store at room temperature in an airtight container for up to 5 days. Freeze (without slicing, preferred) for up to 1 month double wrapped in plastic wrap. Thaw at room temperature in plastic wrap, then remove and serve.
Calories: 315kcal, Carbohydrates: 45g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 57mg, Sodium: 107mg, Potassium: 36mg, Fiber: 1g, Sugar: 29g, Vitamin A: 439IU, Calcium: 11mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
