Ingredients (~24 bars)
For the Sugar Cookie Base
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp fine salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
For the Frosting
- 1/2 cup plus 1 tbsp unsalted butter, softened
- A pinch of fine salt
- 1 1/2 tsp vanilla extract
- 1 cup powdered sugar
Make and Bake the Cookie Base
Preheat your oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang on the sides to use as handles later.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a separate, larger bowl, cream together the softened butter and granulated sugar with a mixer until the mixture is light and creamy. Whisk in the vanilla extract, then add the eggs one at a time and beat until the mixture is smooth.
Add half of the dry ingredients to the wet ingredients and mix on low speed until a few streaks of flour are left. Fold in the rest of the dry ingredients with a spatula until the dough is just combined.
Scrape the dough into the prepared pan and use your fingers or an offset spatula to press it into an even layer.
Bake for ~18-22 minutes, or until the edges are set and lightly browned and the middle is just set.
Let the cookie base cool completely in the pan on a wire rack before you frost it. If you try to frost it while warm, the frosting will melt.
Make the Frosting and Finish the Bars
In a medium bowl, use a hand mixer to beat the softened butter, salt, and vanilla extract until it’s light in color.
Add the powdered sugar and beat on low speed to incorporate, then increase the speed and beat until the frosting is light and fluffy.
Spread the frosting evenly over the completely cooled cookie base. If you’re using them, add sprinkles on top of the frosting.
Place the pan in the refrigerator for at least 30 minutes to allow the frosting to set. Once the frosting is firm, use the parchment paper overhang to lift the bars out of the pan and cut them into squares.
Frosted Sugar Cookie Bars
Ingredients
For the Sugar Cookie Base
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp fine salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 1 1/4 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
For the Frosting
- 1/2 cup plus 1 tbsp unsalted butter softened
- A pinch of fine salt
- 1 1/2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease 9×13-inch pan and line with parchment paper, leaving overhang.
- Whisk flour, baking soda, baking powder, and salt in medium bowl.
- Cream butter and sugar until light. Beat in vanilla and eggs until smooth.
- Mix in half the dry ingredients, then fold in remainder until just combined.
- Press dough evenly into prepared pan.
- Bake 18-22 minutes until edges are lightly browned and middle is set.
- Cool completely on wire rack.
- Beat butter, salt, and vanilla until light for frosting.
- Add powdered sugar and beat until fluffy.
- Spread frosting over cooled cookie base.
- Refrigerate 30 minutes until frosting sets.
- Lift using parchment and cut into squares.
