Soft Buttery Sugar Cookie Bars (Print Version)

Soft, buttery bars with creamy vanilla frosting. Ready in 40 minutes, yields 24 squares.

# What You'll Need:

→ Cookie Bars

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Creamy Frosting

08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 2-3 tablespoons milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
13 - Food coloring (optional)
14 - Sprinkles (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on edges for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Mix in the egg and vanilla extract until fully incorporated into the butter mixture.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing to prevent tough texture.
06 - Evenly press dough into the prepared baking pan, creating a uniform layer.
07 - Bake for 18-20 minutes until edges are lightly golden and center is set. Remove from oven and cool completely in pan.
08 - Beat softened butter until creamy. Gradually incorporate powdered sugar, alternating with milk, until smooth and fluffy.
09 - Blend in vanilla extract and pinch of salt. Add food coloring if desired.
10 - Spread frosting evenly over completely cooled bars. Sprinkle with decorative toppings if using.
11 - Using parchment overhang, lift bars from pan. Cut into 24 equal squares and serve.

# Expert Tips:

01 -
  • No rolling pin required or cookie cutters to wash afterward
  • The frosted squares transport beautifully without breaking
  • You get soft edges in every single bite, no crispy parts
02 -
  • Overbaking by even two minutes turns these soft bars into cake squares
  • The cookie bars must cool completely before frosting or the butter will melt and slide right off
  • Room temperature ingredients prevent the dough from separating while mixing
03 -
  • Press the dough into the pan using the bottom of a measuring cup for perfectly even thickness
  • Chill the frosted bars for fifteen minutes before slicing to get clean edges

Go Back