Description
Deliciously soft and buttery Frosted Sugar Cookie Bars with a creamy almond-vanilla buttercream frosting and a festive sprinkle topping, perfect for parties or sweet everyday treats.
Ingredients
Scale
Cookie Bars
- 2½ cups flour (312 g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ – ½ tsp salt
- 1â…“ 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
- Sprinkles for topping (optional)
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookie bars.
- Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, add the softened butter and sugar. Use an electric mixer on medium-high speed to beat them together until the mixture becomes light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla bean paste, almond extract, and softened cream cheese. Ensure all are fully incorporated.
- Combine Dry and Wet: Slowly add the dry ingredient mixture to the wet ingredients, beating on low speed just until no streaks of flour remain. If you’d like sprinkles inside the bars, fold them in with the last bit of dry ingredients. Avoid overmixing to keep the bars tender.
- Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper. Press the cookie dough evenly into the pan. The dough will be slightly sticky; lightly oiling your hands or placing a piece of parchment paper on top of the dough can make pressing easier.
- Bake: Bake the cookie bars for 17-22 minutes, or until the edges turn a light golden brown. The center may appear slightly underdone, but it will set as it cools. Let the bars cool completely in the pan.
- Make Frosting: In a bowl, beat the softened butter until smooth and creamy. Add vanilla bean paste, almond extract, and a pinch of sea salt. Gradually beat in the powdered sugar, then add 1-2 tablespoons of heavy cream and continue beating until the frosting is creamy and fluffy.
- Frost Bars: Spread the buttercream frosting evenly over the cooled cookie bars. Add extra sprinkles on top for decoration if desired. Allow the frosting to set before cutting into bars.
Notes
- For easier spreading and pressing, lightly oil your hands or use parchment paper over the dough.
- If you prefer a thicker or thinner frosting, adjust the amount of heavy cream accordingly.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Use room temperature ingredients for best mixing results and texture.
- Adding sprinkles inside the batter and on top of the frosting creates a festive look.
