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 for easy lifting.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Spread the dough evenly into the prepared baking pan. You can use a lightly greased spatula or your hands to press it into a uniform layer.
- Bake for 18-22 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack. This is crucial for the frosting to set properly.
- While the bars cool, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk (or cream), mixing until smooth and spreadable. Stir in the vanilla extract. If using, add food coloring and mix well.½ cup unsalted butter, softened, 3 cups powdered sugar, ¼ cup milk (or heavy cream for richer frosting), 1 teaspoon vanilla extract
- Once the bars are completely cooled, spread the frosting evenly over the top.
- Immediately sprinkle with your favorite sprinkles, or add other desired decorations before the frosting sets.Sprinkles, food coloring
- Cut the cooled, frosted sugar cookie bars into squares or rectangles and enjoy!
Notes
Store leftover Best Sugar Cookie Bars in an airtight container at room temperature for up to 3 days. If they are frosted, ensure the frosting has set completely before stacking or covering to prevent smudging. For longer storage, you can refrigerate the bars for up to a week; they may become slightly firmer but will soften at room temperature. To freeze, place the unfrosted bars or frosted bars (ensure frosting is fully set) in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container or bag, where they can be kept for up to 2-3 months. Thaw overnight in the refrigerator if frozen. Reheating is generally not necessary as they are best served at room temperature, but if you prefer a slightly softer texture, you can warm individual bars very briefly in a microwave on low power for about 5-10 seconds.
