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5 from 3 votes

Frosted 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. Slathered with a thick and dreamy buttercream frosting. Color of your choice! And finished off with some cute sprinkles because life is more fun that way. I added a little almond extract in the sugar cookie bars for that sugar cookie flavor, and trust me, you do NOT want to skip it!
Cook Time45 minutes
Course: Dessert
Keyword: buttercream frosting, dessert, frosting, sugar cookie, sugar cookie bars
Servings: 16

Equipment

  • 9x9 square baking pan
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons

Ingredients

For the Sugar Cookie Bars:

  • 1 cup unsalted butter room temperature
  • 1 cup brown sugar packed
  • ½ 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

For the Buttercream Frosting:

  • ½ cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 1-2 tbsp heavy cream
  • ½ tsp vanilla extract
  • pinch of sea salt
  • pink food coloring

Instructions

  • 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.
  • Press dough into your greased pan. Bake for 45-50 minutes. You want the center done, but still soft.
  • At 30 minutes, take a piece of aluminum foil and gently fold over the pan. This helps prevent the bars from getting too brown.
  • Let cool completely. While cooling, prepare the icing.
  • In a medium mixing bowl, cream the butter until light and fluffy. Add in the powdered sugar, vanilla extract, sea salt, and heavy cream (1 tbsp at a time). Start with 1 tbsp of heavy cream and depending on thickness, add another if needed. Add in food coloring until desired color.
  • Ice the top of the bars and add sprinkles. To make slicing more clean, refrigerate the bars first for about 30 minutes- 1 hour before cutting. It hardens the icing and makes it easier to cut!

Notes

For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed when brought to room temperature first (set on the counter for 30 minutes to an hour) so the icing and cookie has time to get soft again. Can stay at room temperature for about 2-3 hours.
For Freezing: Freeze in individually slices in a freezer bag in the freezer for up to 3 months.