Description
These frosted sugar cookie bars are buttery, soft, and perfectly sweet with a smooth almond-vanilla frosting. Easy to make in one pan, these bars bake up tender and fluffy, then are topped with a rich, creamy frosting ideal for celebrations or everyday treats. The recipe makes a large batch that can be cut into many servings, perfect for sharing.
Ingredients
Cookie Dough
- 2 cups butter, softened to room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon almond extract
- 6 cups all-purpose flour (spooned lightly into the cup and leveled)
- 1 tablespoon baking powder
- 1 teaspoon table salt
Frosting
- 1 cup butter, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk (whole or evaporated)
- Optional: colored sprinkles or food coloring
Instructions
- Preheat and prepare the pan: Preheat your oven to 350℉. Line a half sheet-sized rimmed baking sheet (13x18x1") with parchment paper or spray with non-stick cooking spray to prevent sticking.
- Cream butter and sugar: In the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes, to ensure a tender texture.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition. Then mix in both the vanilla and almond extracts for that classic cookie flavor.
- Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. For best results, weigh the flour or fluff and spoon it lightly into measuring cups, leveling with a knife to avoid dense dough.
- Combine dry and wet ingredients: Gradually add the flour mixture into the creamed butter mixture a little at a time, mixing on low speed until fully incorporated into a smooth dough.
- Press dough into pan: Drop spoonfuls of the dough evenly over the prepared baking sheet. Place a piece of parchment paper on top and use your hand to gently press and smooth the dough into an even layer.
- Bake the cookie bars: Bake for 20-25 minutes, removing just before the edges and bottom start browning. The center should remain pale but set, ensuring soft bars.
- Cool completely: Remove the baking sheet from the oven and allow the cookie bars to cool entirely before frosting to prevent melting.
- Prepare the frosting: Beat the softened butter until light and fluffy, then gradually add the powdered sugar until fully incorporated. Stir in almond and vanilla extracts.
- Adjust frosting consistency: Slowly add milk a little at a time until you reach a spreadable consistency. Optionally, add food coloring if desired.
- Frost and decorate: When the cookie bars are completely cool, spread the frosting evenly over the top. Immediately sprinkle with colored sprinkles if using.
- Serve: Cut into squares. Depending on the size, you can yield 24 to over 40 servings. These bars are rich, so smaller portions work well.
Notes
- Weighing flour or properly spooning and leveling it ensures tender cookies by preventing dense dough.
- Do not overbake; bars should be pale in the center and just lightly browned on the edges for softness.
- Make sure the bars are completely cooled before frosting to avoid melting the icing.
- The frosting consistency can be adjusted with milk to be thicker or thinner depending on preference.
- These bars keep well stored in an airtight container at room temperature for up to 5 days.
- Optional: Add a few drops of food coloring to the frosting for festive variations.
