Description
These Frosted Sugar Cookie Bars are a delightful twist on classic sugar cookies, baked in a large sheet pan for easy serving. Soft, buttery, and perfectly sweet, these bars are topped with a smooth almond-flavored buttercream frosting and colorful sprinkles, making them ideal for parties, holidays, or any sweet craving.
Ingredients
Cookie Dough
- 2 cups butter, softened to room temperature
- 2 cups sugar
- 2 large or extra-large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon almond extract
- 6 cups all-purpose flour (spooned lightly 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 recommended, add more if needed)
- Colored sprinkles (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (177℃). Line a half-sheet rimmed baking sheet (13x18x1") with parchment paper or spray it generously with non-stick cooking spray. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy, about 2 minutes. This aerates the butter and sugar, creating a soft texture in the cookie bars.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla and almond extracts for fragrant flavor.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. For accuracy, it is best to weigh your flour, but if unavailable, fluff the flour and spoon it lightly into the measuring cup, leveling with a knife.
- Combine Wet and Dry: Gradually add the flour mixture to the creamed butter mixture, mixing a little at a time until all the flour is fully incorporated, resulting in a soft dough.
- Press Dough into Pan: Spoon the cookie dough evenly over the prepared baking sheet. Press it down with clean hands to form an even layer. For a smooth surface, place a piece of parchment on top and gently smooth the dough evenly with your hands.
- Bake: Bake the dough in the preheated oven for 20-25 minutes. Remove the bars when the center is set but still pale; slight browning may occur only around the edges. Avoid overbaking to keep them soft.
- Cool Completely: Allow the cookie bars to cool fully in the pan on a wire rack. This is essential before frosting.
- Prepare Frosting: While the bars cool, whip the softened butter until light and fluffy using a mixer. Gradually add the powdered sugar a bit at a time, mixing thoroughly after each addition for a smooth consistency.
- Add Flavor and Milk: Mix in the almond and vanilla extracts. Slowly add milk a little at a time until the frosting reaches your desired spreading consistency. You may add a few drops of food coloring if preferred.
- Frost the Bars: Once the cookie bars are completely cool, spread the frosting evenly over the top. Immediately sprinkle with colored sprinkles if using.
- Serve: Cut into squares. These bars are very rich, so cutting them into 40 or more smaller servings is recommended, though 24 larger servings is traditional.
Notes
- For best texture, weigh your flour or use the spoon-and-level method to avoid dense bars.
- Do not overbake; bars should be pale in the center and slightly golden only at the edges to remain soft.
- Ensure bars are fully cooled before frosting to prevent melting.
- You can customize the frosting with food coloring or different extracts to suit your preference.
- Store bars covered at room temperature for up to 3 days, or refrigerate to keep frosting fresh longer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
