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Frosted Sugar Cookie Bars {With Fluffy Buttercream Frosting}

  • Author: Our Best Bites

Description

A fantastically easy bar recipe that is the best of two glorious worlds: sugar and bar cookies. Your new family favorite!


Scale

Ingredients

Cookies

  • 2 cups real butter (no substitutions!), softened to room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon almond extract
  • 6 cups flour, spooned lightly into the measuring cup and leveled with a knife.
  • 1 tablespoon baking powder
  • 1 teaspoon table salt

Frosting

  • 1 cup (2 sticks) butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 teaspoon almond extract
  • 23 tablespoons milk (or more, if needed milk; whole or evaporated if you have it handy)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Lightly spray a half sheet-sized baking sheet (13x18x1″) with non-stick cooking spray and set aside.
  2. In a bowl of a heavy-duty mixer or in a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and extracts and beat until combined.
  3. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add to the creamed butter mixture and mix to combine.
  4. Press the dough evenly into the prepared baking sheet. If desired, you can smooth it out with a rolling pin or a smooth drinking glass. Bake for 20-30 minutes (mine was done right at 25 minutes, but every oven is different) or until the top is lightly golden brown. Remove from oven and allow to cool completely.
  5. While the cookie bars are cooling, prepare the frosting. In a large mixing bowl, whip together the powdered sugar and softened butter until combined. Very slowly, add a little bit of milk at a time until desired consistency is reached. If desired, add a few drops of food coloring.
  6. When the pan of cookies is cool, spread with frosting and sprinkle with colored sprinkles. Cut into squares. The number of bars this makes will depend on how big you cut the squares, but these are VERY rich and you could probably get away with cutting these into 40+ squares.

Notes

  • Important tip: When scooping flour into your measuring cup, if you scoop it straight from the bag, the dough will be too dry!
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