Frosted Sugar Cookie Bars
These frosted sugar cookie bars are soft, buttery, and topped with dreamy vanilla frosting and colorful sprinkles. A cheerful, comforting treat perfect for any occasion.
Equipment
- 9x9-inch Baking Pan
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Parchment paper or foil
Ingredients
Sugar Cookie Bars
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp cornstarch
- 1/3 cup rainbow sprinkles jimmies, not nonpareils
Vanilla Frosting
- 1/2 cup unsalted butter softened
- 1 1/2 cups confectioners’ sugar sifted
- 1–2 tbsp heavy cream or half-and-half to desired consistency
- 1 tsp vanilla extract
- 1 pinch salt to taste
- optional food coloring & extra sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch pan with foil or parchment and lightly grease.
- In a large bowl, beat softened butter until creamy. Add granulated sugar and beat until pale and fluffy.
- Mix in egg, egg yolk, and vanilla extract until fully combined.
- In a separate bowl, whisk flour, salt, baking powder, baking soda, and cornstarch. Gradually add dry mix to wet ingredients. Dough will be thick.
- Fold in rainbow sprinkles gently. Spread dough evenly in prepared pan. Smooth the top.
- Bake for 16–18 minutes, or until edges are just set and top is barely golden. Do not overbake.
- Cool bars completely before frosting—about 40–50 minutes.
- To make the frosting, beat butter until fluffy. Slowly mix in confectioners’ sugar, cream, and vanilla. Whip until smooth and airy. Add salt and food coloring, if using.
- Frost the cooled bars generously. Add more sprinkles on top. Slice into squares and serve.
Notes
Store in the fridge for a firmer texture or leave at room temperature for soft, bakery-style bites.