Description
These Frosted Sugar Cookie Bars combine the soft, buttery texture of a classic sugar cookie with a thick, creamy vanilla frosting topped with colorful rainbow sprinkles. Perfectly baked to achieve a tender, melt-in-your-mouth crumb, these bars are ideal for celebrations or sweet treats anytime.
Ingredients
Cookie Base
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 cup (80g) rainbow sprinkles (not nonpareils)
Frosting
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2 and 1/4 cups (270g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
- Salt, to taste
- Optional: food coloring (e.g., 1 drop red for pink frosting)
- Optional: extra sprinkles for decorating on top
Instructions
- Prepare the pan: Preheat the oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, leaving enough overhang on the sides for easy removal later. Set the pan aside.
- Cream the butter and sugar: In a large mixing bowl, use a handheld or stand mixer with paddle attachment to cream the softened butter on medium speed for about 1 minute until smooth. Gradually add the granulated sugar and beat until the mixture becomes fluffy and light in color.
- Add eggs and vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully incorporated, scraping down the bowl sides as needed to ensure even mixing.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cornstarch until well combined.
- Combine wet and dry: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in three additions. The cookie dough will be thick. Once combined, gently fold in 1/2 cup of rainbow sprinkles using a silicone spatula or on low mixer speed.
- Bake the bars: Evenly press the cookie dough into the prepared pan. Bake for 25 to 26 minutes until the top is very lightly browned. The bars should remain soft and slightly sunken in the center—do not overbake. Cool the bars completely on a wire rack before frosting.
- Make the frosting: Using a clean mixer bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream (or half-and-half), and vanilla extract gradually on low speed, then increase to high speed and beat for 3 minutes until light and fluffy. Adjust frosting consistency by adding more confectioners’ sugar if too thin or more cream if too thick. Season with 1/8 to 1/4 teaspoon salt if frosting is too sweet. Add food coloring if desired and mix until evenly colored.
- Frost and decorate: Remove the cooled bars from the pan lifting by the foil overhang. Spread a thick layer of frosting over the bars. Decorate with extra sprinkles if desired. Using a very sharp knife, cut into squares, wiping the knife clean between cuts for neat edges.
- Storage: Store the sugar cookie bars in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
Notes
- Ensure butter is softened to room temperature before mixing for best texture.
- Do not overbake the bars to keep them soft and tender.
- If you prefer less frosting, halve the frosting recipe accordingly.
- The rainbow sprinkles should not be nonpareils to avoid color bleeding.
- Use aluminum foil overhang for easy removal of bars from the pan.
- For a colored frosting, add a drop of food coloring and mix well.
- Use a sharp knife wiped clean between cuts to achieve even squares.
- Store bars refrigerated if keeping longer than 2 days to preserve frosting texture.
- Prep Time: 15 minutes
- Cook Time: 25-26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
