4th of July Sugar Cookie Bars (Printable)

Soft sugar cookie bars with creamy vanilla frosting and patriotic sprinkles

# What You Need:

→ Sugar Cookie Bars

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - 1/4 teaspoon almond extract (optional)

→ Frosting

10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2–3 tablespoons milk
13 - 1 1/2 teaspoons pure vanilla extract
14 - Pinch of salt
15 - Red, white, and blue sprinkles (for decoration)

# How To Make It:

01 - Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Beat in the egg, egg yolk, vanilla, and almond extract (if using) until fully combined.
05 - Gradually add the flour mixture to the wet ingredients, mixing until just combined.
06 - Spread the dough evenly in the prepared baking pan using a spatula or your fingers.
07 - Bake for 18–20 minutes, until the edges are lightly golden but the center is still soft.
08 - Let the bars cool completely in the pan on a wire rack.
09 - Beat the butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt, beating until fluffy and spreadable.
10 - Once the bars have cooled, spread the frosting evenly over the top.
11 - Decorate with red, white, and blue sprinkles. Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve.

# Expert Suggestions:

01 -
  • The soft, pillowy texture stays tender for days, unlike crisp cookies that go stale
  • Frosting a single large slab is infinitely faster than decorating individual cookies
  • They feed a crowd without the hassle of multiple baking sheets
02 -
  • Overbaking is the enemy—even if the center looks slightly soft when you pull them out, they will continue cooking on the hot pan
  • Room temperature ingredients are nonnegotiable for this recipe, or your dough will separate and your frosting will curdle
03 -
  • Tap the pan on the counter after spreading the dough to release any air pockets for even baking
  • Warm your knife in hot water and wipe it clean between cuts for perfectly neat edges

Go back