Best Ever Sugar Cookie Bars
These Sugar Cookie Bars are seriously amazing and so easy! Super soft, chewy and buttery with a lovely buttercream frosting and plenty of sprinkles!
Ingredients
- 1 cup (2 sticks) salted butter softened
- 1 cup granulated white sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract OR lemon zest optional but I love the addition of lemon zest
- 1 tsp baking powder
- 1 Tbsp cornstarch
- 2¼ cups all-purpose flour
Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter softened
- 2 tsp vanilla extract
- 1/4 cup heavy whipping cream or milk
- 2¼ cups confectioners' sugar
- Pink food coloring
- Rainbow sprinkles
Instructions
- Preheat oven to 350° degrees F. Line a 13x9 light metal baking pan with foil or parchment, extending the sides of the foil over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla extract and any additional mix-in, if using. Scrape down the bottom and sides of the bowl as needed. Lastly, add in the baking powder, cornstarch and flour and mix until just combined.
- Press the dough evenly into the prepared pan in an even layer. Bake for 14-16 minutes or until just barely browned. The edges should be very light golden brown but the center will still look slightly underdone and pale. Remember, the bars will continue to cook in the pan as they cool. Allow to cool completely.
- For the frosting: In the bowl of a stand mixer, cream together the butter and vanilla until creamy and fluffy, about 1 minute. Add in the confectioners' sugar, one cup at a time, alternating with the heavy cream until frosting is light and fluffy. Tint the frosting your desired shade, if you'd like.
- Spread the buttercream frosting evenly over the cooled bars. Top with sprinkles.
Notes
Almond extract or citrus zests are an optional mix-in that adds tremendous flavor. I love the combination of almond and vanilla extracts because it lends a cake batter-y, bakery flavor, but I actually prefer lemon zest and vanilla for a fresher flavor.
Sprinkles are optional and can be substituted with dried fruit, chopped nuts, or miniature chopped candies, such as mini M&M's.