Sugar Cookie Bars
These easy Sugar Cookie Bars capture the nostalgic flavors of classic sugar cookies in a soft, sliceable format, perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup Unsalted butter, softened Gives that signature rich, melt-in-your-mouth texture.
- 1 cup Granulated sugar For that classic sweet snap.
- 1/2 cup Light brown sugar, packed Adds moisture and a hint of caramel depth.
- 2 large Eggs, at room temperature Bind and enrich the batter.
- 2 teaspoons Pure vanilla extract The flavor backbone; use good quality for the best aroma.
- 2 1/2 cups All-purpose flour The structure; spoon and level for accuracy.
- 1 teaspoon Baking powder A gentle lift for a soft crumb.
- 1/2 teaspoon Salt Brightens and balances sweetness.
For Topping (Optional)
- 1/3 cup Rainbow sprinkles or sanding sugar For festive crunch or sparkle.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the bars easily.
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually fold the dry ingredients into the wet until a soft dough forms.
- Press the dough evenly into the prepared pan. Smooth the top with a spatula and gently scatter sprinkles or sanding sugar if using.
Baking
- Bake for 18–22 minutes, until the edges are golden and a toothpick in the center comes out with only a few moist crumbs.
- Cool completely in the pan before lifting out and slicing into squares.
Notes
For a festive twist, press holiday-shaped sprinkles before baking. For variations, swap vanilla with lemon zest or add chocolate chips. Store bars in an airtight container for up to 7 days in the refrigerator or freeze for up to 3 months.