Sugar Cookie Bars
Deliciously buttery and sweet Sugar Cookie Bars that are perfect for frosting or enjoying plain. A quick and customizable dessert that brings nostalgia and joy to any occasion.
Ingredients
Main Ingredients
- 2 1/4 cups all-purpose flour Substitute half for whole wheat pastry flour for nuttier flavor.
- 1 teaspoon baking powder For a light lift.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup unsalted butter, softened Dairy-free substitute can be used.
- 1 1/4 cups granulated sugar Swap half for coconut sugar for a deeper flavor.
- 1 large egg, at room temperature Flax egg works as a substitute.
- 2 teaspoons vanilla extract Almond extract can be used for a different flavor.
Optional Frosting
- 2 cups powdered sugar Beat together with butter and milk.
- 4 tablespoons butter Softened for mixing.
- 1–2 tablespoons milk Adjust for desired consistency.
- 1 teaspoon vanilla For flavor in the frosting.
Optional Decorations
- to taste sprinkles For fun decoration.
- to taste colored sugars Add color to your bars.
- to taste cinnamon-sugar For a dusting on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line it with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until creamy and glossy.
- Add the dry ingredients and stir until just combined — do not overmix.
- Press the dough evenly into the prepared pan with your fingers or an offset spatula.
Baking
- Bake 20–25 minutes, until the edges are golden and the center springs back gently.
- Cool completely before frosting.
Frosting
- If frosting, spread the buttercream evenly and decorate with sprinkles or colored sugar.
- Chill briefly to set the frosting for tidy slices.
Notes
For variations, fold in sprinkles or chocolate chips, use applesauce to reduce sugar, or try a gluten-free flour blend.