Soft Buttery Sugar Cookie Bars (Printable version)

Soft, buttery vanilla bars with creamy frosting—ideal for parties and sweet treats.

# List of ingredients:

→ For the Sugar Cookie Bars

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ For the Vanilla Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Food coloring (optional)
13 - Sprinkles (optional, for decoration)

# Directions:

01 - Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Spread the dough evenly into the prepared pan. Use a spatula or your hands to smooth the top.
07 - Bake for 18-22 minutes, until the edges are lightly golden but the center is still soft. Do not overbake.
08 - Let cool completely in the pan on a wire rack.
09 - For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla until smooth. Add food coloring if desired.
10 - Spread the frosting evenly over cooled bars. Top with sprinkles if using.
11 - Lift bars out using parchment overhang, cut into squares, and serve.

# Expert Advice:

01 -
  • The edges stay perfectly tender while the center remains soft and cakey for days
  • Mixing and spreading takes half the time of rolling and cutting individual cookies
  • The frosting to cookie ratio is basically dessert perfection in every bite
02 -
  • Overbaking creates dry edges so remove them from the oven when the center still looks slightly underdone
  • The dough will feel thick and slightly sticky which is normal and results in the perfect texture
  • Let the bars cool completely before frosting or the frosting will melt into sad puddles
03 -
  • Rotate the pan halfway through baking so the bars cook evenly without hot spots
  • Chill the frosted bars for 15 minutes before cutting to get cleaner edges

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