Sugar Cookie Bars with Buttercream Frosting
Bake sugar cookie bars with a tender base and buttercream frosting. Learn how to spread the dough evenly, check the center and cut clean squares.
Servings 24 bars
Calories 285kcal
Equipment
- 9x13-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 9x13 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 9x13 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
Nutritional information:
- Calories: 285
- Protein: 2g
- Carbohydrates: 41g
- Fat: 13g
- Saturated fat: 8g
- Cholesterol: 20mg
- Sodium: 50mg
- Potassium: 100mg
- Fiber: 0g
- Sugar: 25g