Go Back

Frosted Sugar Cookie Bars

Frosted sugar cookie bars bake in a 9x13-inch pan for soft, tender centers and lightly golden edges. A creamy vanilla frosting and rainbow sprinkles finish these easy-to-slice bars.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Cooling and setting 1 hour 20 minutes
Total Time 2 hours 4 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 1.5 cup unsalted butter softened and divided; 1 cup for the bars and 0.5 cup for the frosting
  • 1.5 cup granulated sugar
  • 2 eggs large
  • 1 tbsp vanilla extract divided; 2 tsp for the bars and 1 tsp for the frosting
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt
For the frosting
  • 3 cup powdered sugar
  • 2 tbsp milk
  • 2 tbsp rainbow sprinkles

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the bars
  1. Heat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving enough overhang to lift out the bars.
  2. In a large bowl, beat 1 cup of the softened butter with the granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the eggs and 2 teaspoons of the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture and mix just until no dry flour remains.
  6. Press the dough evenly into the prepared pan.
  7. Bake for 20 to 24 minutes, until the edges are lightly golden and the center looks set.
  8. Cool the bars completely in the pan, about 1 hour.
Make the frosting
  1. Beat the remaining 1/2 cup softened butter until smooth.
  2. Beat in the powdered sugar, remaining 1 teaspoon vanilla, and milk until creamy and spreadable.
  3. Spread the frosting over the cooled bars.
  4. Top with the sprinkles.
  5. Let the frosting set for 20 minutes before lifting out and slicing.

Notes

For neat slices, let the frosting set fully before cutting. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter and milk.