Description
These Frosted Sugar Cookie Bars are a delightful twist on classic sugar cookies, baked into a soft, chewy bar and topped with a creamy vanilla-almond buttercream frosting. Perfect for serving at parties or a sweet treat any day, they feature a light golden crust with a slightly gooey center and colorful sprinkles for a festive finish.
Ingredients
Scale
Cookie Bars
- 2½ cups all-purpose flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
- 1â…“ cups granulated sugar (267 g)
- 1 cup unsalted butter, room temperature (226 g)
- 2 large eggs, room temperature
- 4 oz cream cheese, softened
- 1½ tsp vanilla bean paste (or vanilla extract)
- ½ tsp almond extract
- Sprinkles for topping (optional)
Frosting
- ½ cup unsalted butter, softened (113 g)
- 2 cups powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp almond extract
- Pinch of sea salt
- 1-2 Tbsp heavy cream, more as desired
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready when your dough is prepared.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined for a consistent texture in your cookie bars.
- Cream butter and sugar: In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and granulated sugar for 3-5 minutes. This creates a light, fluffy base for your dough.
- Add wet ingredients: Beat in the eggs, vanilla bean paste, almond extract, and softened cream cheese until fully incorporated. Then gradually mix in the dry ingredients on low speed, mixing only until no flour streaks remain. If incorporating sprinkles into the dough, add them with the last bit of dry mixture; do not overmix.
- Prepare the baking pan: Line a 9×13 inch baking pan with parchment paper. Press the sticky cookie dough evenly into the pan. To avoid sticking, lightly spray your hands with oil or cover the dough with parchment while pressing.
- Bake: Place the pan in the oven and bake for 17-22 minutes, or until the edges turn a light golden brown. The center should remain slightly underdone but will firm up as it cools. Allow the bars to cool completely in the pan.
- Make the frosting: Beat the softened butter until smooth and creamy. Add vanilla bean paste, sea salt, and almond extract, mixing to combine. Gradually add powdered sugar, beating until well incorporated. Add heavy cream and beat the mixture until it reaches a creamy, fluffy consistency.
- Frost the bars: Spread the buttercream evenly over the cooled cookie bars. Decorate with additional sprinkles if desired. Let the frosting set before slicing into 24 servings.
Notes
- Use room temperature ingredients for the best mixing results and texture.
- To make cutting easier, chill the bars after frosting for at least 30 minutes before slicing.
- Sprinkles can be mixed into the dough or used solely as a topping, depending on preference.
- If you don’t have vanilla bean paste, pure vanilla extract works just as well.
- To adjust sweetness or thickness of frosting, add more or less powdered sugar and heavy cream accordingly.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate to keep frosting firm longer.
