Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This ensures your best sugar cookie bars won't stick.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer or a bit longer by hand. Ensure the butter is truly softened, not melted, for the best texture.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should be smooth and well combined.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be thick.
- Transfer the cookie dough to the prepared baking pan. Use a spatula or your hands (lightly floured or greased) to evenly press the dough into the pan, distributing it to the edges. Aim for an even layer so the best sugar cookie bars bake uniformly.
- Bake for 25-30 minutes, or until the edges are lightly golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
- Let the bars cool in the pan on a wire rack for at least 15-20 minutes before attempting to remove them. Once slightly cooled, you can use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board. Allow them to cool completely before frosting.
- While the bars are cooling, if you're making frosting, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, alternating with the milk or cream, and beat until smooth and spreadable. Stir in the vanilla extract.1/2 cup unsalted butter, 2 cups powdered sugar, 1-2 tablespoons milk or heavy cream, 1 teaspoon pure vanilla extract
- Once the bars are completely cool, spread the frosting evenly over the top. Immediately sprinkle with your favorite decorations, like colorful sprinkles, before the frosting sets.sprinkles
- Once the frosting is set, cut the best sugar cookie bars into your desired square or rectangle shapes. Enjoy!
Notes
Properly stored, these best sugar cookie bars will stay fresh for up to 5 days at room temperature. Keep them in an airtight container. If they are frosted, it's best to store them in a single layer to prevent the frosting from smudging. For longer storage, you can freeze unfrosted bars for up to 2 months. Wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. To reheat, simply bring them to room temperature.
