Sugar Cookie Bars with Vanilla Frosting (Printable)

Buttery sugar cookie bars with creamy vanilla frosting, perfect for parties and sweet treats.

# What You'll Need:

→ For the Sugar Cookie Bars

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ For the Vanilla Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Food coloring (optional)
13 - Sprinkles (optional, for decoration)

# Step-by-step:

01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Spread the dough evenly into the prepared pan. Use a spatula or your hands to smooth the top.
07 - Bake for 18-22 minutes, until edges are lightly golden but center is still soft. Do not overbake.
08 - Let cool completely in the pan on a wire rack.
09 - Beat butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla until smooth. Add food coloring if desired.
10 - Spread frosting evenly over cooled bars. Top with sprinkles if using.
11 - Lift bars out using parchment overhang, cut into squares, and serve.

# Expert Advice:

01 -
  • Soft, buttery perfection without the hassle of rolling and cutting individual cookies
  • Frosting covers a multitude of imperfections so they always look bakery beautiful
  • The whole tray comes together in under an hour including cooling time
02 -
  • Overbaking is the enemy here pull them when edges are golden but center still looks slightly soft
  • Frosting goes on terrible if bars are even slightly warm so patience during cooling is nonnegotiable
  • Room temperature ingredients prevent curdling and ensure smooth even baking throughout the pan
03 -
  • Sift your powdered sugar before making frosting to avoid tiny lumps that ruin the smooth finish
  • Use an offset spatula for frosting it gives you that perfectly flat professional looking surface

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