Description
These Sugar Cookie Bars are soft, chewy, and packed with classic sweet flavors. They outperform store-bought frosted sugar cookies with their rich homemade buttery dough and creamy vanilla frosting, topped with fun rainbow sprinkles for a delightful treat perfect for parties or dessert anytime.
Ingredients
Cookie Bars:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 2 Tablespoons lemon zest (optional)
- 5 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
Frosting:
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- pinch salt
- 4 cups powdered sugar, sifted
- 5 Tablespoons milk
- pink food coloring (optional)
- sprinkles or rainbow nonpareils (or both!)
Instructions
- Prep Oven and Pan: Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 13 x 18-inch rimmed baking sheet with nonstick cooking spray.
- Make Cookie Dough: Whisk together flour, salt, and baking soda in a medium bowl. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition and scraping down the bowl as needed. Mix in vanilla extract and lemon zest if using. Add dry ingredients to the mixer and pulse on low until just combined with no pockets of flour remaining.
- Bake and Cool Cookie Bars: Transfer the cookie dough to the prepared baking sheet and smooth it into an even layer. Bake for 10-15 minutes until light golden brown and a toothpick inserted in the center comes out clean. Move the baking sheet to a wire rack and let cool completely before frosting.
- Make Frosting: In a clean bowl of the stand mixer, beat butter on medium-high until smooth, about 1 minute. Add vanilla extract, salt, and powdered sugar; pulse on low until blended and smooth, about 1-2 minutes. Pour in milk and mix until fully combined and smooth. Add food coloring if desired and mix until the color is even.
- To Finish: Spread the frosting evenly over the cooled cookie bars in the pan using an offset spatula. Cover the frosted bars evenly with sprinkles or nonpareils. Cut into 24 bars and serve.
Notes
- Make sure eggs are at room temperature to help achieve a smooth and recessive batter.
- Lemon zest is optional but adds a nice bright flavor contrast to the sweet cookie base.
- Use an offset spatula for easier and more even frosting application.
- Cookies are best served the same day but can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
