Sugar Cookie Bars Vanilla Frosting (Printable)

Soft, buttery bars with creamy vanilla frosting—ideal for parties and sweet treats.

# What You'll Need:

→ Cookie Bars

01 - 1 cup (226 g) unsalted butter, softened
02 - 1 1/4 cups (250 g) granulated sugar
03 - 2 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 2 1/2 cups (310 g) all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt

→ Vanilla Frosting

08 - 1/2 cup (113 g) unsalted butter, softened
09 - 2 cups (240 g) powdered sugar, sifted
10 - 2 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Food coloring (optional)
13 - Sprinkles for decoration (optional)

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Spread the dough evenly into the prepared pan. Use a spatula or your hands to smooth the top.
07 - Bake for 18-22 minutes, until the edges are lightly golden but the center is still soft. Do not overbake.
08 - Let cool completely in the pan on a wire rack.
09 - Beat butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla until smooth. Add food coloring if desired.
10 - Spread the frosting evenly over cooled bars. Top with sprinkles if using.
11 - Lift bars out using parchment overhang, cut into squares, and serve.

# Expert Advice:

01 -
  • The texture is impossibly soft, like a cross between a cookie and cake that melts in your mouth
  • They travel beautifully and actually get better after sitting overnight
02 -
  • Overbaking makes these bars dry, so pull them out when the center still looks slightly soft
  • Let the bars cool completely before frosting or the frosting will melt right off
03 -
  • Sift your powdered sugar directly into the butter to prevent lumps in the frosting
  • Use the parchment paper handles to lift the whole slab out before cutting

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