These frosted sugar cookie bars are soft and sweet and will satisfy your cravings! Since there’s no need to cut or chill the dough, you can have these pretty treats ready in a flash.
PROCESS:
- First, grab a bowl and cream the softened butter with the sugar until it’s light and fluffy!
- Next, mix in the egg and a splash of vanilla, then stir in the flour and baking powder until everything comes together.
- Bake the mixture in a pan until it’s golden, then let it cool completely Finally, whip up your frosting, spread it on top, and sprinkle the top more sprinkles!
Here’s what you are going to need to make it:
Butter: Use unsalted butter, softened to room temperature for easy mixing.
Sugar: Granulated sugar works best for sweetness and texture.
Egg: Make sure it’s at room temperature for better incorporation into the batter.
Vanilla Essence: This adds a lovely flavor; you can also use vanilla extract.
All-Purpose Flour: Spoon the flour into your measuring cup and level it off to avoid packing it down.
Baking Powder: This helps the cookie bars rise and become fluffy.
Holiday Sprinkles: Choose your favorite colorful sprinkles to add a festive touch.
Powdered Sugar: Also known as confectioners’ sugar; this gives the frosting its sweetness and smooth texture.
Heavy Cream: This adds richness to the frosting. You can adjust the amount for your desired consistency.
Vanilla Extract: For flavor; you can substitute with other extracts if you prefer.
Salt: A pinch of salt balances the sweetness in the frosting.
INGREDIENTS
- 1/2 Cup Butter
- 1 Cup Sugar
- 1 Large Egg
- 1 tsp Vanilla essence
- 2 cups All-purpose flour
- 1 tsp baking powder
- 1/4 cup holiday sprinkles
For the Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- ¼ heavy cream (60ml)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Sprinkles for garnish
INSTRUCTIONS
Step 1: Add Wet Ingredients
- In a large bowl if using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy.
- Whisk together all-purpose flour, baking soda, and salt in a medium mixing bowl.
- Add the egg and scrape down the bowl between additions. Beat each egg until fully incorporated, then add in and beat the vanilla extract.
Step 2: Add Dry Ingredients
- Add the dry ingredients to the egg mixture and beat on low speed until just combined. Stop to scrape down the sides once during mixing.
Step 3: Grease the Baking Pan
- Lightly grease a 9×13-inch baking pan with baking spray and line it with parchment paper. Leave enough excess to hang over the sides to easily remove the sugar cookie bar slab when it’s baked. Spread the dough in an even layer into the prepared pan. Bake for 20 to 25 minutes at 350°F, or until it’s very lightly golden brown around the edges, and a toothpick inserted into the center should come out clean. Let cool completely in the baking pan before removing it.
Step 4: Make the Buttercream
- Make the buttercream frosting by beating the butter and powdered sugar together on low speed until the sugar is combined. Increase the speed to medium and add the heavy cream, vanilla extract, and salt, beating until the frosting is light and fluffy. Add food coloring, if desired.
Step 5: Spread the frosting
- Once the slab of sugar cookie bar has cooled completely, spread the frosting in an even layer.
- Garnish with colorful sprinkles and chill for 15 minutes before slicing.
Tips and Notes:
- Make sure your butter and eggs are at room temperature. This helps create a smoother batter and better texture in the cookie bars.
- When combining your dry ingredients with the wet ingredients, mix just until everything is incorporated. Overmixing can lead to dense bars.
- Keep an eye on the baking time. The edges should be lightly golden, and the center might look slightly underbaked. They will continue to cook as they cool.
- Allow the cookie bars to cool completely before frosting. This prevents the frosting from melting and helps it set nicely.
- Feel free to experiment with different flavors for your frosting! You can add vanilla, almond extract, or even a little lemon juice for a fresh twist.
- Store any leftover cookie bars in an airtight container at room temperature. They’ll stay fresh for a few days, but you can also refrigerate them for a longer shelf life.
- For extra fun, add colorful sprinkles on top of the frosting before it sets. This makes the cookie bars look festive and appealing.
- If you want to make a larger batch, you can easily double the recipe and bake it in a larger pan.
- You can freeze the unfrosted cookie bars for later. Just wrap them well in plastic wrap and place them in an airtight container. When you’re ready to enjoy them, let them thaw and then frost.
- These cookie bars are great for birthdays, holidays, or just a sweet treat any day of the week!
