Introduction

Frosted Sugar Cookie Bars offer a delightful twist on classic sugar cookies, baked in a convenient bar form and topped with a creamy, tangy frosting. They’re perfect for sharing at gatherings or enjoying as a sweet treat any time. Easy to make and irresistibly delicious, these bars are sure to become a favorite.

The image shows a close-up of several square sugar cookie bars arranged on a wire rack over a white marbled surface. Each bar has two layers: the bottom layer is a light golden, soft cookie base with a visible crumb texture, and the top layer is a thick, smooth white frosting. The frosting is decorated with red and green sprinkles scattered evenly across the surface. One cookie bar in the front has a bite taken out, showing the soft cookie texture inside. Some sprinkles are also scattered on the white marbled surface beneath the rack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (1.5 sticks) unsalted butter (softened)
1 2/3 cups granulated sugar
1/4 cup powdered sugar
1 large egg (room temperature)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter (softened, for frosting)
4 oz cream cheese (softened)
2 teaspoons pure vanilla extract (for frosting)
A pinch of salt (for frosting)
3 cups powdered sugar (for frosting)

Instructions

Step 1: Preheat the oven to 350°F and prepare a 9×13 inch baking dish by lining it with parchment paper or spraying it with non-stick spray; then set aside.
Step 2: Cream together the softened butter and granulated sugar until smooth. Sift in the powdered sugar and beat again until the mixture is light and fluffy.
Step 3: Add the egg, vanilla extract, and almond extract to the mixture, beating until everything is well combined and smooth.
Step 4: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them to combine evenly.
Step 5: Gradually add the dry ingredients to the wet ingredients and beat until combined. Then use your hands to press and bring the dough fully together.
Step 6: Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until the edges puff up and the top starts to crack.
Step 7: Remove the cookie bars from the oven and allow them to cool completely before applying frosting. To speed up cooling, you can refrigerate the pan briefly.
Step 8: For the frosting, beat together the softened butter and cream cheese until the mixture is light and fluffy.
Step 9: Add the vanilla extract and a pinch of salt, then beat until fully combined.
Step 10: Gradually sift in the powdered sugar, about one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
Step 11: Remove the cooled cookie bars from the pan if you used parchment paper; if not, you can leave them in the pan. Spread the frosting evenly over the top.
Step 12: Cut the frosted cookie bars into 12 pieces and serve.

Tips & Variations

For a citrus twist, add a teaspoon of lemon or orange zest to the dough or frosting for extra brightness.
Make sure the butter and cream cheese are softened to room temperature for a smoother frosting.
If you prefer a less sweet frosting, gradually add powdered sugar and taste as you go.
Optional: sprinkle colored sugar or edible glitter on top of the frosting for a festive look.

Storage

Store the frosted cookie bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted bars for up to 2 months, then thaw and frost when ready to eat.

How to Serve

The image shows several square sugar cookie bars on a metal cooling rack placed on a white marbled surface. Each bar has two visible layers: a thick, light golden brown base with a soft, crumbly texture, and a smooth white frosting layer on top. The frosting is decorated with red and green sprinkles scattered evenly across the surface. One cookie bar in the front has a bite taken out of it, showing the soft inside of the base layer. Some sprinkles and crumbs are scattered on the white marbled surface around the rack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid making the bars too salty.

How do I prevent the frosting from melting?

Make sure the cookie bars are completely cooled before frosting to prevent melting. Also, keep the frosted bars refrigerated if your kitchen is warm.