Soft Buttery Sugar Cookie Bars (Printable)
Soft, buttery bars topped with creamy frosting—ideal for parties and sweet cravings.
# What You Need:
→ Cookie Base
01 - 1 cup unsalted butter, softened to room temperature
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Creamy Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2–3 tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring (optional)
14 - Sprinkles for decoration (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on edges for easy removal later.
02 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, approximately 2–3 minutes.
03 - Mix in the egg and vanilla extract until thoroughly incorporated, scraping down the bowl sides as needed.
04 - In a separate medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually incorporate dry ingredients into wet mixture, mixing on low speed just until flour disappears. Avoid overmixing to prevent tough texture.
06 - Transfer dough to prepared pan and press evenly across the surface using clean hands or an offset spatula.
07 - Bake for 18–20 minutes until edges turn light golden brown and center appears set. Remove promptly—overbaking yields dry bars. Cool completely in the pan before frosting.
08 - Beat softened butter in a clean bowl until creamy and smooth. Gradually add powdered sugar while mixing, alternating with milk to achieve spreadable consistency.
09 - Blend in vanilla extract and salt. If using food coloring, add drops until desired shade is reached. Whip until light and fluffy.
10 - Spread frosting evenly over completely cooled cookie bars. Sprinkle with decorations immediately, before frosting crusts.
11 - Using parchment overhang, lift the entire slab from the pan. Cut into 24 uniform squares with a sharp knife.
# Expert Suggestions:
01 -
- The soft, pillowy texture stays fresh for days unlike traditional cookies that can harden
- Frosting the entire sheet is faster and more forgiving than decorating individual cookies
02 -
- Overbaking by even two minutes transforms these soft bars into crispy squares, so watch closely at the 18 minute mark
- Pressing the dough with the bottom of a glass creates an even surface that makes frosting so much easier
03 -
- Chill the dough for 15 minutes before pressing into the pan to prevent sticking to your hands
- Use an offset spatula for the smoothest, most professional looking frosting layer