Frosted Sugar Cookie Bars
Total Time
1 hour, 30 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
4.4 out of 5 stars
(28)
Ingredients
16 bars
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 cup (80g) rainbow sprinkles (not nonpareils)
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature for frosting
- 2 and 1/4 cups (270g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
- Salt, to taste
- Optional: food coloring (1 drop red for pink frosting) and extra sprinkles for decorating on top
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
You can make the bars and frosting 1 day in advance. Store bars at room temperature overnight and frosting in the refrigerator. Frost before serving. Freeze unfrosted bars for up to 3 months. Thaw overnight in the fridge, then frost and serve.
Special Tools:
8-inch or 9-inch Square Pan, Electric Mixer, Glass Mixing Bowl, Whisk, Silicone Spatula, Cooling Rack.
Eggs:
Room temperature egg and egg yolk preferred. To quickly bring to room temperature, place in warm water for 10 minutes while preparing other ingredients.
Sprinkles:
Use regular sprinkles for the cookie bar base. Nonpareils will bleed their color.
Cream:
Cream or half-and-half preferred for the frosting. Milk is an acceptable substitute.
Larger Batch:
Double the recipe and bake in a 9×13-inch pan for about 35 minutes.