Frosted Sugar Cookie Bars
Buttery, tender cookie bars topped with glossy frosting, perfect for celebrations and family gatherings.
Ingredients
For the Cookie Bars
- 2.5 cups All-purpose flour For structure and a tender crumb.
- 1 teaspoon Baking powder To give the bars a gentle lift.
- 0.5 teaspoon Salt To balance the sweetness.
- 1 cup Unsalted butter At room temperature, for rich flavor.
- 1.5 cups Granulated sugar The classic sweet backbone.
- 2 large Eggs Room temperature, to bind and enrich.
- 2 teaspoons Vanilla extract For aromatic depth.
- 2 tablespoons Milk To help the batter spread smoothly.
For the Frosting
- 0.5 cup Unsalted butter For a smooth frosting.
- 3-4 cups Powdered sugar To sweeten the frosting.
- 1 teaspoon Vanilla extract For flavor.
- 2-3 tablespoons Milk To reach desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving an overhang for easy removal.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the room-temperature butter and granulated sugar until pale and fluffy — about 2 to 3 minutes.
- Beat in the eggs, one at a time, then stir in vanilla and the 2 tablespoons of milk until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Press the dough evenly into the prepared pan with an offset spatula or clean hands, smoothing the top.
Baking
- Bake for 18–22 minutes, or until the edges are lightly golden and a toothpick comes out clean.
- Let the bars cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the frosting, beat butter until smooth, add powdered sugar gradually, then vanilla and enough milk to reach a spreadable consistency.
- Spread over completely cooled bars and decorate as you like.
Serving
- Slice into squares or bars and serve.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze unfrosted bars.