Frosted Sugar Cookie Bars
The easiest way to make sugar cookies! These thick, soft cookie bars require no chilling or rolling, and are topped with a heavenly layer of fluffy pink buttercream.
Ingredients
- For the Bars:
- 1/2 cup Unsalted butter softened to room temperature
- 1 cup Granulated sugar
- 1 large Egg room temperature
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- For the Frosting:
- 1/2 cup Unsalted butter softened to room temperature
- 2 cups Powdered sugar
- 1-2 tbsp Milk
- 1/2 tsp Vanilla extract
- 1 drop Pink food coloring liquid or gel
- Holiday sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out later.
- In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Beat in the room-temperature egg, vanilla extract, and almond extract until well combined and smooth.
- Turn the mixer to low speed and add the all-purpose flour, baking powder, and salt. Mix just until the dry ingredients are incorporated. Do not overmix.
- Transfer the thick dough to the prepared baking pan. Use lightly floured hands or a rubber spatula to press the dough evenly across the bottom of the pan.
- Bake for 15-18 minutes, or until the edges are lightly golden brown but the center remains slightly soft.
- Allow the cookie block to cool completely in the pan on a wire rack.
- To make the frosting: In a clean bowl, beat the softened butter on medium-high speed for 2 minutes until very creamy.
- Gradually add the powdered sugar, 1 tablespoon of milk, vanilla extract, and a drop of pink food coloring. If the frosting is too thick, add the second tablespoon of milk.
- Beat the frosting on high speed for 3 full minutes until it is light, fluffy, and smooth.
- Once the cookie block is 100% cooled, use an offset spatula to spread the buttercream evenly over the top. Immediately decorate with holiday sprinkles.
- Use the parchment paper overhang to lift the bars onto a cutting board. Slice into 16 even squares and serve.
Notes
Do Not Overbake: The center should look slightly pale when you take it out of the oven. This ensures the bars stay soft and chewy. Cooling is Crucial: Do not frost the bars until they are completely room temperature, or the butter-based frosting will melt. Clean Slices: For the neatest squares, chill the frosted bars in the fridge for 30 minutes before slicing, and wipe your knife clean between cuts. Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
