Frosted Sugar Cookie Bars

Bright, buttery, and brimming with sweet nostalgia, frosted sugar cookie bars are a timeless treat that transform any day into a celebration. With their soft centers and a swirl of creamy frosting, they bring the comfort of homemade cookies—without the tedium of shaping batches by hand. This recipe delivers all the flavor and texture of classic sugar cookies, but in a quick, accessible bar form that’s perfect for sharing. Here’s a deep-dive into creating the perfect batch, no rolling pin necessary.

Why Frosted Sugar Cookie Bars Stand Out

Choosing sugar cookie bars over individual cookies isn’t just about saving time. Bar cookies have a texture all their own. The thick layer retains more moisture, so every bite stays soft and tender. The frosting can be whipped up in minutes and spread generously, creating a lush, bakery-style finish. And best of all, they’re easy to cut into any shape or size you like, making them versatile for parties and gatherings.

Frosted Sugar Cookie Bars Vertical Photo

Key Benefits

Quick Preparation: No need to roll dough or work in batches. Press into a pan and bake.
Perfect for Decorating: Color the frosting, swirl in flavors, or top with festive sprinkles.
Uniform Texture: Every bite is soft, thick, and evenly baked.
Ideal for Groups: One pan yields plenty for a crowd.

Ingredient Breakdown and Functions

Getting familiar with each ingredient helps you bake with confidence. Here’s what makes these bars work:

Ingredient	Function
All-purpose flour	Provides structure, resulting in a sturdy yet soft bar
Cornstarch	Gives tenderness, contributing to a melt-in-your-mouth crumb
Baking powder	Leavens the dough for lift and a light texture
Fine salt	Balances sweetness and sharpens flavor
Unsalted butter	Creates rich flavor and a soft base for the frosting
Granulated sugar	Sweetens and promotes browning
Egg + extra yolks	Adds richness, moisture, and structure
Sour cream	Keeps crumb tender and subtly tangy
Pure vanilla extract	Offers sweet aroma and depth
Almond extract (opt.)	Adds gentle nuttiness and distinctive flavor
Powdered sugar	Sweetens and thickens the creamy frosting
Whole milk	Adjusts consistency of frosting for easy spreading
Festive sprinkles	Add color, crunch, and a playful finish

Step-by-Step: Making Frosted Sugar Cookie Bars

Creating these cookie bars is straightforward. Here’s exactly how I get a tender, frosted slab every time:

1. Preparation

Set your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper. Make sure the paper overhangs the sides—this helps lift the baked bars out easily for clean slicing.

2. Combine Dry Ingredients

In a bowl, whisk together:
– 2 1/2 cups all-purpose flour
– 2 tablespoons cornstarch
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon fine salt

Mix well so leaveners and starch are evenly dispersed. This keeps the final crumb light.

3. Cream Butter and Sugar

In a large mixing bowl, beat:
– 1 cup unsalted butter, softened
– 1 1/4 cups granulated sugar

Beat on medium speed until the mix is visibly lighter in color—about 3-4 minutes. This step traps air, giving the bars a lighter texture.

4. Add Eggs and Flavorings

Beat in one large egg and two egg yolks (room temperature) until smooth. Scrape the sides of the bowl to ensure no dry patches remain. Then mix in:
– 1/3 cup sour cream
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon almond extract (optional)

The yolks and sour cream provide structure and richness.

5. Combine and Shape

Add dry ingredients into the butter mixture. Use a spatula or the lowest mixer setting—the dough will be thick. Press into the pan using a spatula, your hands, or the bottom of a glass over a layer of parchment.

6. Bake

Bake for 15-20 minutes. The goal is pale gold at the edges and just set in the middle. Overbaking leads to dryness, so watch closely.

7. Cool Completely

Let the bars cool in the pan. Warm bars will melt your frosting and cause it to slide. For quick cooling, set the pan on a wire rack.

8. Make Fluffy Vanilla Frosting

Beat together:
– 3/4 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tablespoons whole milk (more as needed)
– 1 1/2 teaspoons pure vanilla extract
– Pinch of salt

Whip until smooth and airy. If desired, beat in a few drops of gel food coloring. For strawberry or lemon frosting, blend in a spoonful of jam or lemon zest.

9. Frost and Decorate

Once the bars are cool, spread frosting in an even layer. Top with sprinkles immediately, pressing gently so they stick.

10. Slice and Serve

Use a warm knife for clean, sharp slices. Wipe the blade between cuts for bakery-worthy squares.

Tips for Baking the Best Sugar Cookie Bars

Fine-tune your batch with these practical tips:

Room Temperature Ingredients: Butter, eggs, and sour cream blend more smoothly if not cold, preventing lumps in your dough or frosting.
Weigh Your Flour: For soft bars, spoon flour into the measuring cup and level off, or better yet, use a kitchen scale.
Don’t Overmix: Once the dry ingredients meet the wet, mix only until no flour is visible. Overmixing can toughen the crumb.
Line the Pan: Parchment makes both removal and cleanup simple.
Sprinkles Timing: For best adherence, add sprinkles while frosting is still wet.
Frost Gently: Spread in broad strokes and avoid pressing down, which can pick up crumbs.

Recipe Variations and Decoration Ideas

Sugar cookie bars are a blank canvas for creativity. Here are ways to make them unique:

Chocolate Chips: Fold in a handful of mini chips before baking.
Nutty Crunch: Add sliced almonds or chopped pecans on top of the frosting.
Fruit Flavors: Stir lemon or orange zest into both the dough and frosting, or add a swipe of raspberry jam beneath the frosting.
Holiday Themes: Use red and green sprinkles for Christmas, pastels for spring, or heart-shaped sprinkles for Valentine’s Day.
Swirled Frosting: Divide the frosting and tint each part a different color, then swirl together lightly across the surface.

Storing and Freezing

Maintaining the freshness of these bars is simple. Here’s how:

Storing

After frosting, store in an airtight container in the fridge for up to a week. If stacking, place wax paper between layers to protect the topping.
Serve at room temperature for softest texture.

Freezing

For long-term storage, freeze unfrosted bars tightly wrapped in plastic plus foil, up to three months.
Thaw completely, then frost and decorate as desired.
Freeze individual squares in airtight containers with parchment between layers.

Troubleshooting Common Issues

Dry Bars: Usually caused by overbaking or too much flour. Check oven temperature with an oven thermometer and measure flour by weight.
Frosting Too Thin: Add more powdered sugar. For thick frosting, a splash of milk will loosen.
Uneven Baking: Spread dough evenly in the pan, pressing gently to ensure uniform thickness.

Serving Suggestions

These bars are easy to transport and share. Stack slices in a bakery box, or wrap individually for a picnic, bake sale, or lunchbox treat. For parties, cut smaller squares and add different sprinkle combinations. They pair well with coffee, cold milk, or a cozy afternoon tea.

Frequently Asked Questions

Can I double this recipe?
Yes, bake it in a sheet pan and add a few more minutes to the bake time.

Can I freeze frosted bars?
The frosting texture may change when thawed, but it works. Freeze in a single layer, then stack with parchment once solid.

What if I don’t have cornstarch?
You can leave it out, but the finished bars might be less tender.

Is almond extract required?
No, but a small amount enhances flavor. Feel free to skip or substitute with extra vanilla.

Frosted sugar cookie bars offer everything people love about bakery cookies—without the fuss. Their soft, moist crumb and rich, dreamy frosting make them a standout, whether you bake them for a special occasion or just to brighten an ordinary day. Try customizing with flavors and sprinkles to make them yours. If you’ve never made cookie bars before, this simple recipe is the place to start.

Frosted Sugar Cookie Bars
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