Sugar Cookie Bars

Sugar cookies are probably one of my favorite desserts. They’re so nostalgic for me! One bite and I am sent back to childhood making cookies with my mom! When I came across this Sugar Cookie Bar recipe, I knew it would be perfect for our Memorial Day gatherings next week. We almost always host on Holiday weekends and this sweet treat can be made for just about every one of them! All it takes is a little food coloring for the icing and festive sprinkles to make these work for every holiday on the calendar!

I decided to top these with white icing and get (a little) creative with the sprinkles to make them work for Memorial Day! You could easily add a drop or two of blue or red food dye to change up your icing colors. I didn’t want any blue or red mouths running around the house so white it was!

Here’s What You’ll Need:

Sugar Cookie Bar Ingredients:

• 1/2 cup unsalted softened butter,

• 3/4 cup granulated sugar

• 1 egg and 1 egg yolk

• 2 teaspoons pure vanilla extract

• 1 and 1/2 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 and 1/2 teaspoons cornstarch

• 1/2 cup sprinkles of choice

Vanilla Icing Ingredients:

• 3/4 cup softened unsalted butter

• 2 and 1/4 cups powdered sugar

• 3 Tablespoons heavy cream or half-and-half

• 1 teaspoon pure vanilla extract

• Pinch of salt

• Optional: food coloring

Instructions:

1. Make the bars: Preheat oven to 350°F . Line an 8 or 9 inch square pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.

2. In a large bowl using a handheld mixer or stand mixer cream the softened butter for about 1 minute on medium to low speed. Get it nice and smooth, then add the sugar on the same speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.

3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. You’ll notice the dough is pretty thick, that’s how it should be! Once combined, gently fold in 1/2 cup sprinkles using a silicone spatula.

4. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink, that’s okay!

5. Make the frosting: If you don’t want a super thick layer of frosting, halve the frosting recipe. With a handheld or stand mixer, beat the butter on medium speed until creamy, about 2 minutes. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a small pinch of salt if frosting is too sweet. Beat in food coloring, if using.

6. Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles. Cut into squares. Serve and enjoy!