4th July Sugar Cookie Bars (Printable Version)
Soft sugar cookie bars with vanilla frosting and patriotic sprinkles — an easy, festive summer dessert.
# What You'll Need:
→ Sugar Cookie Bars
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - 1/4 teaspoon almond extract (optional)
→ Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 tablespoons milk
13 - up to 3 tablespoons milk, as needed
14 - 1 1/2 teaspoons pure vanilla extract
15 - Pinch of salt
16 - Red, white, and blue sprinkles
# How To Make It:
01 - Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the egg, egg yolk, vanilla extract, and almond extract if using, until fully blended.
05 - Gradually add dry ingredients to the wet mixture, mixing until just incorporated and no flour streaks remain.
06 - Transfer dough to the prepared baking pan and spread evenly using a spatula or fingers.
07 - Bake for 18 to 20 minutes until edges are lightly golden and center remains soft.
08 - Remove pan to a wire rack and let bars cool completely in the pan.
09 - In a mixing bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, then milk, vanilla, and a pinch of salt, beating until fluffy and smooth. Adjust milk for desired consistency.
10 - Once bars are fully cooled, spread frosting evenly over the surface.
11 - Top with red, white, and blue sprinkles for a festive finish.
12 - Lift bars from pan using parchment paper overhang. Slice into 16 squares and serve.
# Expert Advice:
01 -
- These cookie bars are ridiculously soft, stay chewy for days, and you can frost and sprinkle them in one super quick step.
- They pack easily for picnics, crowd-please at potlucks, and require absolutely no fancy decorating skills.
02 -
- I once baked them five minutes too long thinking the top should brown—don’t fall for it, or they’ll be dry.
- Sifting the powdered sugar sounds fussy, but it makes for frosting smoother than you’d expect from a simple bar cookie.
03 -
- Room temperature butter blends smoother into both dough and frosting than cold straight from the fridge.
- For ultra-chewy cookie bars, do not overbake—pull them out before the top darkens.