Sugar Cookie Bars
These sugar cookie bars are thick, chewy, and take less time than normal sugar cookies
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.