Description
Delightful Frosted Sugar Cookie Bars featuring a soft, buttery base with a creamy vanilla-almond buttercream frosting, topped with colorful sprinkles. Perfect for parties, celebrations, or anytime you crave a delicious, homemade sweet treat.
Ingredients
Scale
Dry Ingredients
- 2½ cups flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
Cookie Dough
- 1 ⅓ 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 (or vanilla extract)
- ½ tsp almond extract
Frosting
- ½ cup butter, softened (113 g)
- 2 cups powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp almond extract
- Pinch of sea salt
- 1-2 Tbsp heavy cream (more as desired)
Topping
- Sprinkles for topping
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare 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 to beat the softened butter and sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy.
- Add wet ingredients and dry mix: Beat in the eggs, vanilla bean paste, almond extract, and softened cream cheese until fully incorporated. Gradually add the dry ingredients while mixing on low speed just until no flour streaks remain. If desired, fold in sprinkles gently with the last bit of dry ingredients to avoid overmixing.
- Prepare baking pan and press dough: Line a 9×13 inch baking pan with parchment paper. Lightly oil your hands or use parchment on top to press the sticky cookie dough evenly into the pan.
- Bake cookie bars: Bake for 17-22 minutes or until the edges are lightly golden. The center may still be slightly underbaked but will set as it cools. Remove from oven and allow to cool completely in the pan.
- Make frosting: Beat the softened butter until smooth and creamy. Add vanilla bean paste, almond extract, and a pinch of sea salt, mixing to combine. Gradually beat in the powdered sugar, then add heavy cream and continue beating until the frosting is light, fluffy, and spreadable.
- Frost and decorate: Spread the buttercream frosting evenly over the cooled bars. Sprinkle extra sprinkles on top for decoration. Allow the frosting to set before cutting into bars.
Notes
- Room temperature ingredients help achieve a smooth batter and even mixing.
- The dough is sticky; lightly oiling your hands or using parchment paper can make pressing it easier.
- Don’t overmix once dry ingredients are added, to keep the texture tender.
- The center of the bars may seem slightly underbaked when removed from the oven; it will firm up as it cools.
- Adjust heavy cream amount in frosting for desired consistency.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
