Baking Time: Sugar Cookie Bars

Sugar cookie bars are a fun and easy twist on traditional sugar cookies. They are made by baking sugar cookie dough in a pan, resulting in a thick and chewy cookie bar that can be easily cut into squares. The best part? No need to chill the dough or roll it into individual cookies! Simply press the dough into your prepared pan and bake. This recipe is versatile and can be customised with different mix-ins, frostings, and sprinkles to create a fun and colourful dessert that everyone will love.

How to make the sugar cookie bar batter

To make the batter for sugar cookie bars, you'll need the following ingredients:

• Butter, softened or at room temperature
• Cream cheese, at room temperature (optional)
• Sugar, granulated or light brown
• Eggs, at room temperature
• Vanilla extract
• Flour, all-purpose
• Baking powder or baking soda
• Salt
• Cornstarch (optional)
• Food colouring (optional)

Begin by creaming together the butter, cream cheese (if using), and sugar until well combined. Then, add the eggs and vanilla extract and stir until completely combined. In a separate bowl, whisk together the flour, salt, and leavening agent (baking powder or baking soda). With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until everything is combined. If you're adding sprinkles or chocolate chips, gently fold them into the batter.

The batter is now ready to be spread into a greased and lined baking pan. For thinner bars, use a 9x13-inch pan, and for thicker bars, use an 8x8-inch or 9x9-inch pan. Bake the bars at 350°F (175-177°C) for 20-30 minutes, or until the edges are light golden brown and a toothpick inserted into the centre comes out clean. Allow the bars to cool completely before frosting or serving.

How to bake the sugar cookie bars

How to Bake Sugar Cookie Bars

Ingredients

Get your ingredients ready before you start baking. Here's what you'll need:

• Unsalted butter (at room temperature)
• All-purpose flour
• Fine sea salt
• Baking soda or baking powder
• Granulated sugar
• Light brown sugar (packed)
• Egg(s)
• Egg yolk(s)
• Pure vanilla extract
• Heavy cream or half-and-half
• Lemon juice
• Food colouring (optional)
• Assorted sprinkles (optional)

Baking the Sugar Cookie Bars

First, preheat your oven to 350°F (175-177°C). Grease a baking pan—you can use a square pan (8-inch, 9-inch, or 9-by-13-inch) or a half sheet pan (13-by-18-inch). Line the pan with parchment paper, allowing the paper to extend a couple of inches above the rim of the pan.

In a medium bowl, whisk together the flour, salt, and baking soda/powder. Set this aside.

In a separate, large bowl, use an electric mixer to beat the butter and sugars until well combined and fluffy. Then, add the egg(s), egg yolk(s), and vanilla extract, and continue beating until everything is mixed well.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick. If you're adding chocolate chips or other mix-ins, fold them into the dough now.

Transfer the dough to your prepared baking pan. Spread it out evenly, using a spatula or your hands to press it into an even layer. If desired, sprinkle a few extra chocolate chips on top.

Bake for 20-35 minutes, depending on the size of your pan. The bars are done when the edges are lightly browned and a toothpick inserted in the centre comes out clean or with a few moist crumbs. Be careful not to overbake—the bars should be quite moist and slightly underbaked in the middle.

Let the bars cool completely on a wire rack before frosting or decorating.

Frosting and Decorating (optional)

To make a simple buttercream frosting, beat softened butter until creamy, then add confectioners' sugar and beat until fully combined. Add milk or heavy cream, lemon juice, vanilla extract, and a pinch of salt to taste, and continue beating until the frosting is light and fluffy. Add food colouring if desired.

Using a spatula, spread the frosting on top of the cooled cookie bars. Decorate with sprinkles, if using. Finally, cut into squares or bars and serve.

How to make the frosting

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 2 and 1/4 cups (270g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream or half-and-half
• 1 teaspoon pure vanilla extract
• Optional: food coloring (I used 1 drop red for this pink frosting) and extra sprinkles for decorating on top

Method

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 – 1/4 teaspoon of salt. Beat in food coloring, if using.

How to decorate the sugar cookie bars

Decorating sugar cookie bars is a fun and creative process that can be tailored to your personal preferences and the occasion. Here are some tips and ideas to help you decorate your sugar cookie bars:

Frosting

A classic way to decorate sugar cookie bars is by spreading a layer of frosting on top. You can make a simple buttercream frosting by beating together butter, powdered sugar, vanilla extract, and a pinch of salt. Feel free to adjust the amount of sugar and liquid to achieve your desired consistency. You can also add food colouring to the frosting to create a specific colour theme. For example, red and green for Christmas or black and orange for Halloween.

Sprinkles

Sprinkles are a must-have when it comes to decorating sugar cookie bars! You can use regular sprinkles (jimmies) or nonpareils (the small balls). However, keep in mind that nonpareils may bleed their colour and turn the sugar cookie dough green, purple, or brown. So, it's best to stick with jimmies if you want to avoid colour bleeding. You can also get creative and use themed sprinkles for different occasions, such as hearts for Valentine's Day or stars for a patriotic celebration.

Creative Toppings

In addition to sprinkles, you can get creative with other toppings. For example, you could add crushed cookies, candy pieces, or nuts on top of the frosting for a crunchy texture and extra flavour. You could also drizzle melted chocolate or caramel over the frosting for a decadent touch.

Frosting Techniques

When it comes to frosting your sugar cookie bars, you have several options. You can simply spread the frosting evenly over the entire surface. Or, you can get creative and try different techniques such as:

• Piping: Use a piping bag with a decorative tip to pipe frosting onto the bars in different patterns or shapes.
• Swooping: Use the back of a spoon or an offset spatula to create swooping, wavy patterns in the frosting.
• Layering: Create multiple layers of frosting in different colours or flavours to add depth and interest.

Cutting and Presentation

Finally, don't forget to cut your sugar cookie bars into even squares or rectangles. Use a sharp knife and wipe it clean between cuts to ensure neat edges. You can also get creative with the presentation by arranging the bars on a platter or stacking them on a cake stand. Add some extra sprinkles or toppings on top for a finishing touch.

How to store the sugar cookie bars

Sugar cookie bars are best stored in an airtight container in the fridge or at room temperature, depending on the temperature of your kitchen. If your kitchen is warm, the frosting on the cookie bars may melt, so it is best to store them in the fridge.

If you want to store the sugar cookie bars for a longer period, you can freeze them. To freeze the sugar cookie bars, place them in an airtight container with layers of parchment or wax paper between them to prevent the frosting from getting ruined. Frozen sugar cookie bars will stay fresh for up to one month.

If you want to store the sugar cookie bars unfrosted, they can be kept at room temperature for up to three days or in the freezer for up to six months.

Frequently asked questions