Frosted Sugar Cookie Bars
Soft frosted sugar cookie bars made with butter, sour cream, vanilla, almond extract, creamy frosting, and colorful sprinkles.
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Servings: 23
Ingredients
For the Cookie Bars
- 2 ½ cups all-purpose flour 300 g
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ¼ cup sour cream
- 2 tsp vanilla extract
- ¼ tsp almond extract optional
For the Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar sifted
- 1 tbsp vanilla extract
- Pinch of salt
- 1 to 3 tbsp milk as needed
- Sprinkles for decorating
Instructions
Prepare the Cookie Bars
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the baking pan.
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Combine the dry ingredients.
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined. Set aside.
Cream the butter and sugar.
- In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy.
Add the egg, yolks, sour cream, and extracts.
- Reduce the mixer speed to low. Add the egg, egg yolks, sour cream, vanilla extract, and almond extract, if using, one at a time. Mix well after each addition.
Add the dry ingredients.
- Add the dry ingredient mixture to the wet ingredients. Mix by hand with a spatula until just combined. Do not overmix.
Press the dough into the pan.
- Press the soft dough evenly into the prepared baking pan, spreading it into the corners in an even layer.
Bake the cookie bars.
- Bake for 15 to 20 minutes, or until the edges are lightly golden and the center is just barely browned.
Cool completely.
- Remove the pan from the oven and allow the cookie bars to cool completely in the pan before frosting.
Prepare the Frosting
Beat the butter.
- In a large mixing bowl, beat the room-temperature butter until smooth and creamy.
Add powdered sugar, vanilla, and salt.
- Gradually add the sifted powdered sugar, vanilla extract, and salt. Mix on low speed at first, then increase the speed and beat until smooth.
Adjust the frosting consistency.
- Add the milk 1 tablespoon at a time, mixing after each addition, until the frosting is light, fluffy, and spreadable. The frosting should not be pourable.
Assemble the Bars
Remove the cookie bars from the pan.
- Use the parchment paper overhang to lift the cooled cookie bars out of the pan.
Frost the cookie bars.
- Spread the frosting evenly over the top of the cooled cookie bars.
Add sprinkles.
- Decorate with sprinkles while the frosting is still soft.
Allow the frosting to set.
- Let the frosted bars sit for 10 to 15 minutes, or until the frosting is no longer sticky to the touch.
Slice and serve.
- Cut the bars into squares and serve.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend designed for baking.
Confirm that the cornstarch, baking powder, powdered sugar, vanilla extract, almond extract, and sprinkles are certified gluten-free.
Use gluten-free sprinkles, as some decorative sprinkles may contain gluten or be processed in shared facilities.
Check that the sour cream, butter, milk, and other dairy ingredients are free from gluten-containing additives.
Choose a gluten-free flour blend that contains xanthan gum, or add it only if recommended by the flour brand.
Use clean mixing bowls, measuring tools, baking pans, parchment paper, spatulas, and knives to prevent cross-contamination.