These Frosted Sugar Cookie Bars are the most perfect treat for any time you want something sweet! They are soft and chewy with a sweet buttercream frosting. Top them with sprinkles to fit any celebration and they’ll easily be everyone’s favorite treat!
Do you have a baked dessert at your house that no one can get enough of? Hands-down, ours would be my homemade sugar cookies. It’s an old family recipe that I got from my mother-in-law and they’re so, so good! I only make them a few times a year because I’m not a huge fan of frosting and icing sugar all over the floor, table and countertops (our 3 boys LOVE decorating them!). This is when I wave my magic wand and turn them into quick and easy sugar cookie bars WITHOUT all the mess and fuss. And they still get gobbled up in a day!
The cookie base for these bars isn’t overly sweet, so it pairs perfectly with my favorite buttercream frosting. These cookie bars make a great treat ANY time of year and they’re so customizable to fit the holiday or occasion you’re celebrating. I make them every year for my boys’ Valentine, Christmas or Birthday parties at school and the kids go absolutely nuts for them! Unfortunately I wasn’t able to do it this year and I missed it so much!! 🙁 But, I’ll most definitely continue that tradition for next school year!
I hope you and your family enjoy these sugar cookie bars as much as ours does! I promise you, they’ll make your weekend so much better! 😉
Yield: 24 small bars
INGREDIENTS
SUGAR COOKIE BARS
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
BUTTERCREAM FROSTING
- 2 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- Food coloring, optional
- Pinch of salt
- 2 tablespoons milk
INSTRUCTIONS
Instructions
- Preheat the oven to 350F.
- Spray a 9×13 pan with cooking spray and line the pan with parchment paper. Having the pan greased, will help the paper stay down.
- In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, add the softened butter and sugar and mix on medium speed until light and fluffy, for 2 minutes.
- Mix in each egg, one at a time.
- Scrape down the sides of the mixing bowl and add in the vanilla extract and the lemon extract.
- Add the flour mixture and mix until just combined.
- Press into the 9×13 pan. To help spread it out more evenly, I prefer using greased hands (sprayed with cooking spray).
- Bake at 350° for 20-25 minutes or until puffy and brown around the edges. You’ll want to pull them before they start turning brown on top.
- Let cool completely before frosting. Cream together the butter, powdered sugar, vanilla, lemon, salt, a few drops of food coloring (if using), and milk until smooth and creamy.
- Frost cooled sugar cookie bars and top with sprinkles.
Adapted from DesignEatRepeat
