Frosted Sugar Cookie Bars

5 from 6 votes

These soft and chewy frosted sugar cookie bars are topped with a creamy vanilla buttercream frosting and loaded with lots of sprinkles!

Prep Time12

Cook Time23

Cooling time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cookie bars

Calories: 171kcal

Author: Britni Vigil

Ingredients

Sugar Cookie Bars

¾ cup unsalted butter (softened)
1 ½ cup granulated sugar
3 eggs
1 ½ tsp vanilla extract
¼ tsp almond extract
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
4 TBS sprinkles any kind, divided

Buttercream Frosting

½ cup unsalted buter (softened)
⅓ cup sour cream
1 tsp vanilla extract
¼ tsp salt
3 ½ cups powdered sugar

Instructions

Cookie Bars

Preheat your oven to 350°F and lining a 9″ x 13″ baking pan with parchment paper.
Cream together the butter and sugar together until light and fluffy.
3/4 cup unsalted butter, 1 1/2 cup granulated sugar
Then add in your eggs, vanilla, and almond extract and mix in all ingredients are well incorporated.
3 eggs, 1 1/2 tsp vanilla extract, 1/4 tsp almond extract
Next, slowly add in all of your dry ingredients – flour, baking powder, baking soda, and salt. Mix until a soft dough forms.
2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
Once dough forms, add half of the sprinkles and stir in until evenly distributed throughout dough.
4 TBS sprinkles
Place dough into the prepared baking dish and spread down gently with a spatula to create an even layer in the bake. Bake the sugar cookie bars for 20-25 minutes or until the edges begin to turn golden brown.
Remove from oven and let cool completely.
After bars are completely cooled, lift them out of the pan using the parchment paper. Then use a rubber spatula to frost the sugar cookie bars.
Decorate with the rest of the sprinkles.
4 TBS sprinkles
Cut into squares and serve.

Frosting

Combine the butter, sour cream, and vanilla extract in a stand mixer on medium speed until smooth.
1/2 cup unsalted buter, 1/3 cup sour cream, 1 tsp vanilla extract
Add the salt and combine until mixed in well.
1/4 tsp salt
Gradually mix in the powdered sugar until you reach your desired consistency.
3 1/2 cups powdered sugar

Notes

Make sure the bars are completely cooled before frosting so the frosting will set and not just melt all over the place.

Mix the sprinkles into the cookie dough with a wooden spoon rather than with the mixer to keep from breaking the sprinkles and dying the cookie dough whatever color sprinkles you’re using.

Change up the sprinkles in the cookie dough for different holidays and occasions. We make these pretty much every year as Christmas sugar cookie bars – they go great on holiday treat plates!

Make them serve more simply by cutting the cookie bars into smaller pieces, similar to what we do with our sugar cookie bites! You can serve as few as 12 and as many as you want!

Store in an airtight container in the fridge for up to five days (although they may start to dry out after three).

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