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
Create the Cookie Base
Prepare your oven for baking at 350 degrees Fahrenheit.
Grease your 9×13-inch baking pan and then line it with parchment paper, allowing some parchment paper to hang over the sides of the pan for easy gripping later.
Combine flour, baking soda, baking powder, and salt in a medium mixing bowl.
In another bowl, use an electric mixer to cream together the softened butter with the granulated sugar until light and creamy.
Whisk in the vanilla extract, then add the eggs one by one, mixing until smooth.
Next, gradually add one-half of the dry ingredients to the butter/sugar mixture and mix on low speed just until you see very few streaks of flour remaining.
Fold in the remaining dry ingredients with a spatula until the dough is just combined.
Scrape the dough into the prepared baking pan and use your fingers or an offset spatula to press it into an even layer.
Bake for about 18-22 minutes, or until the edges are set and lightly browned and the middle is just set.
Allow the cookie base to cool completely on a wire rack before frosting.
If you try to frost while the cookie base is still warm, the frosting will melt.
Create the Frosting & Finish Your Bars
Using a hand mixer, beat your softened butter together with the salt and vanilla extract until light in color.
Next, add your powdered sugar and begin mixing on low speed.
Once the powdered sugar has been incorporated, speed up your mixer and continue mixing until the frosting is light and fluffy.
Spread an even layer of frosting over your completely cooled cookie base.
If desired, sprinkle sprinkles on top of your frosting.
Place the pan in the refrigerator for at least 30 minutes so the frosting will set.
Once firm, remove your cookie bars from the baking pan using the handles of the parchment paper and cut 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.
