Sugar cookie bars are great for serving a crowd. They’re soft and chewy and the frosting is to die for! Plus, they’re quicker to make than their individually-portioned sugar cookie counterparts.
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I kinda like ’em. And I kinda totally and completely love these sugar cookie bars. Any time a friend swears by a sugar cookie recipe that includes frosting, I can’t help but make them…often within 24 hours.
This time I waited all of 48 hours so I could bring them to a family Easter dinner without them getting too dry.
Actually, had I made them any sooner, I’d have eaten the entire pan requiring me to make an entirely new batch.
When we made these—and it was “we” because Madison sifted the dry ingredients and made the frosting—we used half all-purpose flour and half bread flour. I think we’ll try full bread flour in our next batch and see if it makes a difference.
And I think we measured the flour incorrectly because they were a bit on the dry side. We’ll go with scooping the flour into the measuring cup rather than the “dip and shake” method.
By the way, I love Carrian’s post on how to measure flour—pin it ASAP.
But I tell you what, these sugar cookie bars were seriously so yummy. The frosting was some of the best I’ve ever tasted.
I could have licked the bowl clean if Madison hadn’t gotten there first. The cookies were a hit at Easter dinner and gone long before we headed in for seconds on ham (and rolls and pasta salad and cheesy potatoes).
- 2 1/2 cups all-purpose flour (or bread flour)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 1/2 T sour cream
- 1 tsp vanilla extract
- 1/2 cup salted butter, softened
- 4 cups powdered sugar
- 1/4 cup half & half
- 1 tsp vanilla extract (clear if not adding food coloring)
- 1 pinch salt
- several drops of food coloring, optional
- sprinkles, optional
- Preheat oven to 375 degrees; generously grease a 9x13-inch baking dish with non-stick cooking spray.
- In a medium bowl combine flour, baking powder, and salt; set aside.
- In a large bowl cream together butter and sugar until light and fluffy, about 3 to 4 minutes. Add egg and combine well. Add sour cream and vanilla and mix until completely blended.
- Slowly add the flour mixture and stir until well combined. Gently press the batter evenly into the greased baking dish. Bake 17 to 20 minutes or until edges become light golden brown. Cool completely.
- In a medium bowl, cream together butter, powdered sugar, and half & half until light and fluffy. Stir in vanilla and salt and combine well. Add food coloring until frosting reaches desired color. Frost cooled cookie bars and top with sprinkles. Cut into squares and serve.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 233 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 29mg Sodium: 496mg Carbohydrates: 37g Fiber: 0g Sugar: 28g Protein: 2g