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
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square pan with aluminum foil, leaving overhang on the sides. Set aside.
Step 2
In a large bowl using a handheld or stand mixer with a paddle attachment, cream softened butter for about 1 minute on medium speed. Add sugar and beat until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
Step 3
In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cornstarch. With the mixer on low speed, slowly add dry ingredients to wet ingredients in 3 parts. The dough will be thick. Fold in 1/2 cup sprinkles.
Step 4
Press dough evenly into prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. Allow bars to cool completely on a wire rack before frosting.
Step 5
If desired, halve the frosting recipe for a thinner layer. With a mixer, beat butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, and vanilla with the mixer on low. Increase to high speed and beat for 3 minutes. Adjust thickness with more sugar or cream. Add salt to taste.
Step 6
Remove cooled bars from pan using foil overhang. Frost bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Store bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Step 7
Save recipe for the next time?
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.
