Soft Buttery Sugar Cookie Bars (Printable)

Soft, buttery bars topped with creamy vanilla frosting—perfect for parties and celebrations.

# 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, room temperature
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, extending paper over edges for easy removal later.
02 - In a large bowl, beat softened butter and granulated sugar with electric mixer on medium-high speed until pale and fluffy, about 2-3 minutes.
03 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated and smooth, scraping down bowl sides as needed.
04 - In a separate medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Avoid overmixing to prevent tough texture.
06 - Transfer dough to prepared pan. Press evenly across bottom using hands or spatula, creating a uniform layer.
07 - Bake for 18-20 minutes until edges are lightly golden and center appears set. Do not overbake. Cool completely in pan before frosting.
08 - While bars cool, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and spreadable.
09 - Mix in vanilla extract and pinch of salt. Add food coloring if desired and beat until uniform color is achieved.
10 - Spread frosting evenly over completely cooled cookie bars. Add sprinkles immediately if using, pressing gently to adhere.
11 - Using parchment paper overhang, lift bars from pan. Cut into 24 equal squares. Serve immediately or store as directed.

# Expert Suggestions:

01 -
  • Soft, pillowy cookie texture with a hint of crunch on the edges
  • The frosting-to-cookie ratio is absolutely perfect
  • Ready in under an hour but tastes like you spent all day
02 -
  • Overbaking makes these bars dry and crumbly, so pull them out when they're just barely set
  • Room temperature ingredients combine so much better than cold ones
  • The bars need to be completely cool before frosting or the frosting will slide right off
03 -
  • If the dough feels sticky, lightly flour your hands before pressing it into the pan
  • Sift the powdered sugar twice if you want frosting silky enough to rival any bakery

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