Sugar Cookie Bars with Buttercream Frosting
Everyone's favorite sugar cookie turned into a simple, thick cookie bar topped with the best buttercream frosting. These easy sugar cookie bars are soft, chewy, and perfect for any occasion!
Equipment
- 9x13 metal pan
Ingredients
Sugar Cookie Dough
- 1 cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 1 large egg room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 lemon zested
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Buttercream Frosting
- 4 ounces unsalted butter softened
- 1 ¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- As Needed sprinkles
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the cookie dough: Preheat an oven to 350° F. Line a 9x13 pan with parchment paper and lightly grease the sides of the pan.
- Cream together the softened butter and sugar for 5-6 minutes. You are looking for the mixture to be lighter in color and fluffier.
- While the butter and sugar are creaming, combine all of the dry ingredients in a medium bowl. Whisk together until fully combined. Set aside.
- Add in the egg. Making sure to scrape down the sides of the bowl to make sure the egg is fully incorporated. Add in the vanilla extract, almond extract and lemon zest. Mix until fully combined.
- Slowly add in the dry ingredients and mix (scraping down the sides as needed) until fully combined. Be careful to not overmix the dough.
- Press evenly into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
- For the frosting: In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
- With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
- Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine.
- Spread an even layer of buttercream all over the cooled cookie bars. Top with sprinkles. Enjoy!
Notes
This recipe makes 12-24 bars, depending on how big you cut them.
To make cutting and removing the cookie bars from the pan easier, refrigerated the frosted bars for 15-20 first.
Nutrition
Calories: 466kcalCarbohydrates: 58gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 192mgPotassium: 63mgFiber: 1gSugar: 34gVitamin A: 770IUVitamin C: 5mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!