These sugar cookies bar are so easy to make and beyond delicious! All you need is one bowl and mostly ingredients you might already have! It’s like one giant cookie but in bar form. You don’t have to wait for the dough to chill or to scoop out the cookies. Easy!
What are sugar cookie bars?
Basically a sugar cookie but in a bar form! The slices are thick, yet soft and chewy, and a little crispy on the outer edges. Perfect in every way in my opinion. The sprinkles are also totally required, because sprinkles make everything more fun! I added a little almond extract for that extra punch, and trust me, you do NOT want to skip it!
What you need to make sugar cookie bars + substitutions:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp instead of 1 tsp. Make sure the butter is at room temperature, it makes a huge difference!
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color.
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Eggs- Eggs help bind a recipe and really help give it taste and texture. Make sure these are room temperature as well (on the counter for at least an hour) to help the recipe bind together better. I don’t know if flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- Almond extract- If you don’t have this, you must buy it. I’m telling you it really takes these to a whole new level and gives such a good flavor to the bars that are unforgettable. Don’t skip it!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked cookie bar.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Sprinkles- Sprinkles make life more fun. The only explanation needed.
Tips for making the sugar cookie bars:
- I suggest using sprinkles like jimmies or any kind of variety except for nonpareils. They tend to bleed into the batter, they’re better for sprinkling on top! I used jimmies for this recipe!
- Make sure to cover the bars around 30 minutes with foil. This is because they start to brown pretty early. You want to make sure they don’t burn so by covering them with foil, the inside will be able to cook without the outsides burning so they can cook through completely.
- Let them cool completely before cutting. I know, I know no one ever likes this because who the heck can wait? But if you want them to be able to cut into bars, then they have to cool completely! However, if you want to dig in, just grab a spoon and have at it!
Alright, that’s all, let’s get to making them! Don’t forget, ENJOY!
Simple Sugar Cookie Bars
- Baking sheet
- 9×9 baking pan
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup sprinkles
- Preheat oven to 350F degrees.
- Spray a 9x9in square baking pan (or any similar size, 8×8 is too small) with oil or butter.
- In a large bowl or standing mixer, cream together butter and sugars. Once combined, add in the eggs, almond extract, and vanilla extract. Add in the flour, baking soda, sea salt and mix until everything is incorporated.
- Using a wooden spoon or spatula, fold in the sprinkles.
- Press dough into your greased pan and add a few extra sprinkles on top.
- Bake for 50-55 minutes.
- At 30 minutes, take a piece of aluminum foil and gently fold over the pan. This helps prevent the bars from getting too brown. Cook until the edges are set and the middle is still soft but not raw.
- Let cool completely before cutting into bars. Enjoy!
Can you use coconut sugar instead of granulated sugar? Thanks!
Hi!! I haven’t tested it and I’m not sure how it would work out, but I do think it’d be worth a try!
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