Frosted Sugar Cookie Bars

Sugar cookie bars give you the wonderful taste and texture of sugar cookies but without the work of rolling out dough!

In my house, chocolate chip cookies reign supreme. My husband basically has no interest in any other type of cookie and will often complain if I make anything else. But sometimes, not very often, I actually don’t want something chocolate. (Sorry, hon.)

These sugar cookie bars hit the sweet spot for me and are so easy to make. No rolling, no cutting, no chilling…none of that. They come together in one bowl so clean up is easy, too. And they have that lovely, soft sugar cookie texture.

I also like to use a little bit of almond extract in these because it gives them a little bit of that “wedding cake” flavor, but omit if you’re not a fan of almonds.

Enjoy!

Frosted Sugar Cookie Bars

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 19 minutes mins

Course Dessert

Servings 16

Ingredients

  

Bar Ingredients

• 3/4 cup unsalted butter room temperature
• 1/3 cup sugar
• 1/2 cup confectioners sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Frosting Ingredients

• 1/2 cup unsalted butter room temperature
• 2 cups confectioners sugar
• 3 tablespoons milk
• 1 teaspoon vanilla or almond extract

Instructions

 

• Preheat oven to 350 degrees and line a 9 x 9 pan with parchment paper.
• Cream the butter using a stand mixer or a hand-held mixer until light and fluffy. Add in both sugars and beat for an additional two to three minutes or until well blended. Add in egg, egg yolk and extracts and mix until incorporated.
• Sift in flour, baking powder and salt and mix until just blended.
• Transfer dough to lined pan and spread until even (I find using a damp spatula helps as the dough is sticky).
• Bake in preheated oven for 22-25 minutes or until just barely golden brown. Set aside to cool completely.
• To make the frosting, beat butter until light and fluffy. Sift in confectioners sugar and mix. Add in milk one tablespoon at a time, adjusting as necessary until you get a thick but spreadable consistency. Add in extract and frost cooled bars.