Sugar Cookie Bars

A sugar cookie bar on a white plate decorated with white frosting and festive sprinkles

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 26

Total Time: 40

Servings: bars

Calories: 233kcal

Author: Leslie Kiszka

These sugar cookie bars have the flavor of holiday sugar cookies, but without all the work! Almond extract in the bars and frosting provide the classic sugar cookie flavor, and it's all topped with festive sprinkles.

Print Recipe

US Customary - Metric

Read the recipe beginning to end

Check oven calibration

Check expiration dates

Properly measure ingredients

Check butter temperature

Equipment

Ingredients

Sugar Cookie Bars

1 ½ cups all purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
Pinch salt
½ cup unsalted butter softened to room temperature
½ cup granulated sugar
1 egg room temperature*
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract

Buttercream Frosting

½ cup unsalted butter softened to room temperature
1 ¾ cups confectioners’ sugar (powdered sugar)
2 tablespoons heavy cream
½ teaspoon pure almond extract
¼ teaspoon pure vanilla extract
Salt to taste
Sprinkles optional, but encouraged!

Instructions

Sugar Cookie Bars

Preheat oven to 350°F and prep an 8x8" pan with aluminum foil, making sure that it hangs over the sides a bit.
In a medium bowl, whisk to combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
1 1/2 cups all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, Pinch salt
In a large bowl, using a hand mixer or in the bowl of a stand mixer, beat butter until smooth and creamy, about a minute.
1/2 cup unsalted butter
Add sugar and beat again until fluffy and light in color, about another minute.
1/2 cup granulated sugar
Add egg, almond and vanilla extracts and beat again until combined.
1 egg, 1 teaspoon pure almond extract, 1 teaspoon pure vanilla extract
Slowly add the dry mixture to the wet mixture a little at a time, mixing on the lowest speed. Increase speed a little if needed as the dough gets thicker.
Press into prepared pan into an even layer - you may need to use your hands as it will be thick and sticky.
Bake for about 25 minutes, or until the top is just starting to turning lightly browned on the top. You want the bars to be soft, which means they'll be a tad underbaked. Place pan on wire rack to cool for about 10 minutes, then lift the bars out of the pan by the edges of the aluminum foil and place directly on wire rack to cool completely.

Buttercream Frosting

In a large bowl with a hand mixer or stand mixer, beat butter on medium speed until creamy.
1/2 cup unsalted butter
Add powdered sugar, heavy cream, almond extract and vanilla extract and beat on low speed, increasing speed as powdered sugar incorporates. Beat until well combined and fluffy.
1 3/4 cups confectioners’ sugar (powdered sugar), 2 tablespoons heavy cream, 1/2 teaspoon pure almond extract, 1/4 teaspoon pure vanilla extract
Taste test and add salt to taste to cut the sweetness. If the frosting is too thick, add a little more cream and beat again to combine.
Salt
Frost cooled bars with an icing spatula and top with sprinkles. Slice into 16 bars (4 rows of 4), serve and enjoy!
Sprinkles

Notes

*Amount of egg: If you like a moist, but cakey texture, stick with 1 egg. If you prefer a chewier, richer bar, add 1 room temperature egg yolk as well.

Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

Reducing frosting: If you're not a frosting fiend like I am, feel free to cut the recipe in half, or reduce it to use 75% of what I call for:

6 tablespoons unsalted butter
1 1/4 cup + 1 tablespoon powdered sugar
1 1/2 tablespoons heavy cream
Just over 1/4 teaspoon pure almond extract
Just over 1/8 teaspoon pure vanilla extract
Salt, to taste

Nutrition