Sugar cookie bars are a classic dessert that can be enjoyed at any time of the year. These soft, chewy, and sweet treats are perfect for satisfying your sweet tooth. In this article, we will provide you with a simple recipe for sugar cookie bars with buttercream frosting that is sure to become a favorite.
Table of Contents
Why You’ll Love This Recipe
- Easy to make: This recipe is perfect for beginners and experienced bakers alike.
- Delicious: The combination of soft cookie bars and creamy buttercream frosting is a match made in heaven.
- Customizable: You can customize the recipe to fit your tastes by adding different flavorings or toppings.
Key Ingredients & Substitutions
To make these delicious sugar cookie bars, you will need the following ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon non-alcoholic vanilla flavoring
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon non-alcoholic vanilla flavoring (for frosting)
- 1 tablespoon freeze-dried strawberry powder (optional for natural coloring)
Each of these ingredients plays a crucial role in the overall texture and flavor of the sugar cookie bars. The unsalted butter, for example, provides a rich and creamy flavor, while the granulated sugar adds a touch of sweetness. The eggs and egg yolk help to bind the ingredients together, creating a smooth and cohesive dough. The non-alcoholic vanilla flavoring adds a subtle hint of vanilla, which complements the sweetness of the sugar perfectly.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, ensuring a slight overhang on the sides for easy removal.
2. In a large mixing bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar for 3 to 5 minutes until the mixture is pale and fluffy.
3. Add the eggs, egg yolk, and 1 tablespoon of non-alcoholic vanilla flavoring to the butter mixture, beating until well combined and smooth.
4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; avoid overmixing to maintain a tender crumb.
6. Press the dough evenly into the prepared 9×13 inch pan using lightly floured hands or a piece of parchment paper to prevent the dough from sticking.
7. Bake for 18 to 22 minutes. The bars are done when the edges are just barely golden and the center is set but still looks slightly soft.
8. Remove the pan from the oven and place it on a wire rack to cool completely, which typically takes 1 to 2 hours. The bars must be cold before frosting.
9. To prepare the frosting, beat 1/2 cup of softened butter in a clean bowl until smooth. Add the powdered sugar, heavy cream, and the remaining non-alcoholic vanilla flavoring.
10. Whip the frosting on high speed until light and airy. If using natural coloring, fold in the strawberry powder until the desired pink hue is achieved.
11. Spread the frosting in an even layer over the cooled bars using an offset spatula, then cut into 24 uniform squares before serving.
For more delicious dessert ideas, be sure to check out our Christmas Crack recipe, which is perfect for the holiday season. You can also find a detailed Christmas Crack Recipe on our website.
Expert Chef Tips & Troubleshooting
To ensure that your sugar cookie bars turn out perfectly, make sure to not overbake them. Pull the pan out of the oven when the edges are just set and the center still looks slightly underdone. The bars will continue to firm up as they cool in the pan, resulting in a soft, bakery-style texture rather than a hard or crunchy one.
Another common mistake to avoid is overmixing the dough. This can lead to a tough and dense texture, rather than a soft and chewy one. To prevent this, mix the wet and dry ingredients separately and then gently fold them together until just combined.
Serving Suggestions and Complementary Side Pairings
These sugar cookie bars are perfect for serving at parties, potlucks, or other gatherings. They can be paired with a variety of complementary sides, such as:
- Fresh fruit: Sliced strawberries, blueberries, or raspberries make a delicious and healthy pairing with the sweet cookie bars.
- Whipped cream: A dollop of whipped cream adds a rich and creamy texture to the bars.
- Chocolate sauce: For a decadent treat, drizzle the bars with chocolate sauce and top with chopped nuts or sprinkles.
- Coffee or tea: A warm cup of coffee or tea is the perfect accompaniment to these sweet treats.
Storage, Make-Ahead & Reheating
To store your sugar cookie bars, place them in an airtight container in the refrigerator for up to 5 days. You can also freeze the bars for up to 3 months. For more information on freezing and food safety guidelines, visit the USDA website. Additionally, you can find food safety guidelines for leftovers on the USDA website.
When freezing the bars, it’s essential to wrap them tightly in plastic wrap or aluminum foil to prevent freezer burn. You can also place the wrapped bars in a freezer-safe bag or container for added protection.
To reheat the bars, simply thaw them at room temperature or reheat them in the microwave for a few seconds. You can also reheat them in the oven at 300°F (150°C) for a few minutes, or until warmed through.
Sugar Cookie Bars with Buttercream Frosting
Equipment
- 9×13-inch baking pan
- Mixing bowl
- Hand mixer
- Whisk
Ingredients
Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon non-alcoholic vanilla flavoring
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon non-alcoholic vanilla flavoring
- 1 tablespoon freeze-dried strawberry powder optional for natural coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, ensuring a slight overhang on the sides for easy removal.
- In a large mixing bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar for 3 to 5 minutes until the mixture is pale and fluffy.
- Add the eggs, egg yolk, and 1 tablespoon of non-alcoholic vanilla flavoring to the butter mixture, beating until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; avoid overmixing to maintain a tender crumb.
- Press the dough evenly into the prepared 9×13 inch pan using lightly floured hands or a piece of parchment paper to prevent the dough from sticking.
- Bake for 18 to 22 minutes. The bars are done when the edges are just barely golden and the center is set but still looks slightly soft.
- Remove the pan from the oven and place it on a wire rack to cool completely, which typically takes 1 to 2 hours. The bars must be cold before frosting.
- To prepare the frosting, beat 1/2 cup of softened butter in a clean bowl until smooth. Add the powdered sugar, heavy cream, and the remaining non-alcoholic vanilla flavoring.
- Whip the frosting on high speed until light and airy. If using natural coloring, fold in the strawberry powder until the desired pink hue is achieved.
- Spread the frosting in an even layer over the cooled bars using an offset spatula, then cut into 24 uniform squares before serving.
Notes
- Calories: 285
- Protein: 2g
- Carbohydrates: 41g
- Fat: 13g
- Saturated fat: 8g
- Cholesterol: 20mg
- Sodium: 50mg
- Potassium: 100mg
- Fiber: 0g
- Sugar: 25g
Frequently Asked Questions
Do I need to chill the dough before baking these sugar cookie bars?
Unlike traditional cutout sugar cookies, this dough does not require any chilling time. You can press the dough directly into your prepared pan and bake immediately, which helps maintain a soft, thick, and chewy texture while saving time.
How do I prevent the sugar cookie bars from becoming dry or crumbly?
The key is to avoid overbaking by pulling the pan out of the oven when the edges are just set and the center still looks slightly underdone. The bars will continue to firm up as they cool in the pan, resulting in a soft, bakery-style texture rather than a hard or crunchy one.
Can I freeze these cookie bars after they have been frosted?
Yes, you can freeze frosted bars by first placing them on a tray in the freezer for one hour to “flash freeze” the decorative buttercream. Once the frosting is firm to the touch, layer the bars between sheets of parchment paper in an airtight container to keep them fresh for up to three months.
How can I color the frosting without using synthetic food dyes?
You can use natural fruit powders, such as freeze-dried strawberry or raspberry powder, to achieve vibrant pink hues and a subtle fruity flavor. Other excellent options include using a tiny amount of beet juice for red tones or a pinch of turmeric for a bright yellow finish.
