Sugar Cookie Bars

3.84 from 6 votes

A tender sugar cookie base topped with fluffy frosting and sprinkles, this Sugar Cookie Bars recipe makes the BEST easy sweet treat!

Course Dessert

Cuisine Baking

Keyword sugar cookie bar recipe, sugar cookie bars

Prep Time 15

Cook Time 20

Cooling Time 20

Total Time 55

Servings bars

Calories 486kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the sugar cookie base

1/2 cup unsalted butter softened
1 cup white sugar
2 tablespoons full fat sour cream
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt

For the frosting

1/2 cup butter softened
4 cups powdered sugar
6 tablespoons whipping cream
a splash vanilla extract
a pinch sea salt
food colouring if desired
sprinkles if desired

US Customary - Metric

Instructions

For the sugar cookie base

Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular baking pan with butter or baking spray. You can also line the baking pan with parchment paper for easy removal.
In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for several minutes until they're creamed together (fluffy and smooth and pale in colour).
Beat in the sour cream, egg, and vanilla extract until well incorporated. Scrape down the sides of the bowl with your spatula to make sure everything is incorporated evenly.
Add the flour, baking powder, and salt and mix on low speed just until combined. The mixture may appear slightly crumbly but this is normal.
Press the mixture into the bottom of the prepared baking pan with your hands or a flat kitchen object like the bottom of a measuring cup. Even out the top as much as possible.
Bake the sugar cookie base at 375 degrees Fahrenheit for about 15-17 minutes, making sure that no browning occurs on the edges. If the edges start to brown, remove the base from the oven immediately.
Let the sugar cookie base cool completely to room temperature while you make the frosting.

For the frosting

In a large bowl using a hand mixer, or in the bowl of your stand mixer, whip the butter on high speed until it's ultra smooth and pale in colour.
Add the powdered sugar 1/2 cup at a time until it's well incorporated, scraping down the sides of the bowl regularly.
Add the vanilla and sea salt and food colouring and whip on high speed until everything is incorporated.
While the mixer is running, add the whipping cream in a steady stream until the desired consistency is reached (spreadable, but not too thin). You may only need to add 4 or 5 tablespoons of whipping cream. Whip the frosting for several minutes until it's fluffy and smooth.
Spread the frosting over the completely cooled sugar cookie base using a knife or an offset spatula and top with sprinkles.
Refrigerate for about 30 minutes before slicing to allow the frosting to set (this will help you create clean slices).
Slice into 12 pieces and serve.

Notes

Storage Instructions

These bars keep at room temperature in an airtight container for several days (although they're so delicious they probably won't last that long!).

Make Ahead Instructions

Store them in the fridge for a few days before serving if you wish (in an airtight container).

Freezer Instructions

Freeze these sugar cookie bars after baking and frosting in an airtight container with layers of parchment paper to prevent them from sticking together. Thaw at room temperature until ready to serve.

Nutrition