Description
Deliciously soft and buttery Frosted Sugar Cookie Bars with a creamy vanilla bean frosting and a sprinkle of colorful toppings. These bars combine the classic flavors of sugar cookies with a rich cream cheese-enhanced dough and a luscious buttercream frosting, baked to perfection in a convenient 9×13 inch pan. Perfect for parties, holidays, or an everyday sweet treat.
Ingredients
Cookie Bars
- 2½ cups flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
- 1½ cups sugar (267 g)
- 1 cup unsalted butter, room temperature (226 g)
- 2 large eggs, room temperature
- 4 oz cream cheese, softened
- 1½ tsp vanilla bean paste
- Sprinkles for topping (optional)
Frosting
- ½ cup butter, softened (113 g)
- 2 cups powdered sugar
- 1 tsp vanilla bean paste
- Pinch of sea salt
- 1-2 Tbsp heavy cream (more as desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookie bars.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and sugar for 3-5 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the eggs, vanilla bean paste, and cream cheese until fully incorporated. Gradually add the dry ingredient mixture on low speed, mixing just until there are no streaks of flour visible. If using, fold in sprinkles gently with the last bit of dry ingredients without overmixing.
- Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper. Evenly press the sticky cookie dough into the pan; lightly oil your hands or place parchment over the dough to help smooth it out.
- Bake Cookie Bars: Bake for 17-22 minutes, until the edges turn a light golden brown. The center may still look slightly underbaked but will set as it cools. Allow the bars to cool completely in the pan.
- Make Frosting: Beat the softened butter until smooth and creamy. Add vanilla bean paste and sea salt, mixing well. Slowly add powdered sugar and beat until combined. Add heavy cream and continue beating until the frosting is light, fluffy, and spreadable.
- Frost and Decorate: Spread the frosting evenly over the cooled cookie bars. Top with additional sprinkles if desired. Let the buttercream set before cutting into squares and serving.
Notes
- To make pressing the dough easier, lightly oil your hands or use parchment paper on top of the dough when spreading into the pan.
- Baking time may vary depending on your oven; keep an eye on the edges for a light golden color.
- The center of the bars will firm up more as they cool, so don’t worry if it seems slightly underbaked initially.
- For a stronger vanilla flavor, you can add a little extra vanilla bean paste to either the dough or frosting.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Sprinkles are optional but add a festive touch for celebrations.
