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Frosted Sugar Cookie Bars

Frosted sugar cookie bars bake in a 9x13-inch pan for soft, chewy centers and lightly golden edges. Cool them completely before spreading on vanilla buttercream and cutting them into 24 bars.
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Prep Time 20 minutes
Cook Time 24 minutes
cooling and setting 1 hour 50 minutes
Total Time 2 hours 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 1 Nonstick cooking spray for the pan
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour spooned into measuring cups and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the frosting
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 2 tbsp milk up to 1 tablespoon more as needed for a spreadable frosting

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the bars
  1. Heat the oven to 350°F and coat a 9x13-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry mixture to the butter mixture and mix on low just until combined.
  6. Press the dough evenly into the prepared pan.
  7. Bake for 20-24 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the bars completely in the pan, about 1 1/2 hours.
Make the frosting and finish
  1. Beat the softened butter until smooth.
  2. Gradually beat in the powdered sugar, vanilla, salt, and 2 tablespoons milk; add up to 1 tablespoon more milk as needed for a spreadable frosting.
  3. Spread the frosting over the cooled bars.
  4. Let it set for about 20 minutes, then cut into 24 bars.

Notes

For clean cuts, let the bars cool completely and allow the frosting to set before slicing. Store airtight in the refrigerator for up to 5 days; these bars can be frozen. For a dairy-free swap, use plant-based butter and milk.