Sugar Cookie Bars are perfect for when you want sugar cookies but don’t want to be in the kitchen for hours! You will love how thick and chewy these bars are and the fluffiness of the vanilla buttercream.
I developed this recipe by tweaking my no chill sugar cookie recipe. I essentially cut it in half and added one egg yolk and cornstarch. The addition of egg yolk adds more fat and richness to the dough. Cornstarch helps keep the bars thick!
Sugar cookie bars are versatle and can be easily adapted to fit with any party theme or holiday. I made the bars in this recipe to be bright and Springy by using pink frosting and Spring sprinkles.
Just switch up the icing color and sprinkles to make bars that fit different occasions! Want to make these bars extra festive? Make them funfetti by adding sprinkles to the dough! Be sure to use jimmies (the long sprinkles) because nonpariels (circular sprinkles like those in this post) will bleed during baking and create a colorful mess.
Ingredient Line Up
- Unsalted butter, room temperature
- Sugars – brown, granulated, and confectioners
- Large egg – You will need one whole egg and one yolk for this recipe.
- Pure vanilla extract
- All purpose flour
- Salt
- Baking powder
- Cornstarch
- Heavy cream – I highly reccommend using heavy cream to make the fluffiest icing. However, you can use milk in a pinch.
Tips for Sugar Cookie Bar Success
- The cookie dough will be very thick. Use the back of a measuring cup to easily press the dough into your pan. If you are using your hands, slightly wet them before pressing. This keeps the dough from sticking to you!
- Be careful not to over mix the cookie dough. Turn the mixer off as soon as the dry ingredients have incorporated!
- Line your pan with parchment paper to make it easy to lift the bars from the pan. It also makes clean up super easy!
- Use an angled spatula to easily spread the buttercream.
Sugar Cookie Bars
Ingredients
Sugar Cookie Bars
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk
- 1 tsp pure vanilla extract
- 1 1/2 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp cornstarch
Vanilla Buttercream
- 1/2 cup unsalted butter room temperature
- 3 cups confectioners sugar
- 1 tsp pure vanilla extract
- 3 tbsp heavy cream or milk
Instructions
Sugar Cookie Bars
- Preheat oven to 350F and line an 8” or 9” square pan with parchment paper for easy removal.
- In a medium bowl, whisk the flour, salt, baking powder, and cornstarch together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high until light and fluffy – about 2 minutes.
- Add in the egg and egg yolk. Scrape down the sides and bottom of the bowl as needed.
- Add in vanilla extract.
- Turn the mixer down to low and slowly add the dry ingredients. Turn the mixer off as soon as the ingredients are combined. The dough will be thick.
- Place the dough into your prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely before adding frosting.
Vanilla Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium high for one minute.
- Add confectioners sugar one cup at a time.
- Add in vanilla extract and heavy cream. Beat on high about three minutes.
- Use an angled spatula or knife to spread the frosting onto the cooled cookie bars.
Notes
- Use the back of a measuring cup or slightly wet hands to press the bars into the parchment lined baking pan.
- Make the bars funfetti by folding in 1/2 cup of sprinkles (do not use nonpareils) after step 6.
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Did you make this recipe? Let me know!
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Looks delicious…
Thank you Sharon!