Ingredients
For the Sugar Cookie Bars
- 225g unsalted butter, at room temperature
- 300g granulated sugar
- 1 large egg (50g, not including the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 320g all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp baking soda
- Granulated sugar for the top
For the American Buttercream Frosting
- 170g unsalted butter, at room temperature
- 380g powdered sugar, sifted
- 1 tsp vanilla bean paste or vanilla extract
- ½ tsp salt
- 2 tbsp cream or milk, plus more if needed
- Gel food coloring if desired
- Sprinkles for finishing
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Grease and line a 9×13-inch (20x30cm) pan with parchment paper, allowing an overhang for easy removal of the cookie bars once baked and cooled.
- Mix Wet Ingredients: In a stand mixer with the paddle attachment or using a handheld electric mixer, cream together 225g of softened unsalted butter and 300g granulated sugar on high speed until the mixture is light and fluffy. Add 1 large egg and 1 teaspoon vanilla bean paste or vanilla extract, mixing until combined.
- Combine Dry Ingredients: Sift together 320g all-purpose flour, 1 teaspoon kosher salt, and 1/4 teaspoon baking soda in a separate bowl. Gradually add this dry mixture to the wet ingredients and mix until just combined, careful not to overmix.
- Prepare Dough in Pan: Transfer the cookie dough to the prepared pan and spread it evenly using an offset spatula. Optionally, sprinkle granulated sugar on top for added texture and sweetness.
- Bake Cookie Bars: Bake in the preheated oven for 20 to 25 minutes until the tops are lightly golden brown and the center appears set. The edges will slightly crinkle and the bars will deflate a bit upon removal from the oven.
- Cool Cookie Bars: Remove from the oven and place the pan on a wire rack. Let the cookie bars cool completely in the pan before frosting.
- Make Buttercream Frosting: In a clean stand mixer bowl fitted with the paddle attachment, whip 170g of softened unsalted butter with 1 teaspoon vanilla bean paste and ½ teaspoon salt until pale and creamy. Sift in 380g powdered sugar and mix on medium speed until well incorporated.
- Adjust Frosting Consistency: Add 2 tablespoons of cream or milk, one tablespoon at a time, until the frosting is light, fluffy, and spreadable. Mix in gel food coloring if desired to achieve your preferred color.
- Remove Air Bubbles: Run the mixer on low speed for 2-3 minutes to eliminate air bubbles, ensuring a smooth frosting texture. Use the frosting immediately or cover tightly with plastic wrap pressed directly on the surface to prevent crusting.
- Frost Cookie Bars: Using the parchment paper overhang, lift the cooled cookie bars out of the pan and place on a cutting board or serving platter. Spread the buttercream frosting over the cookie bars using an offset spatula or the back of a spoon. Decorate with sprinkles if desired.
- Chill and Slice: Chill the frosted cookie bars just until the frosting sets to make cutting cleaner. Use a sharp knife, wiping it between cuts, to slice into 20 servings.
- Store: Keep the cookie bars in an airtight container at room temperature or in the refrigerator for up to five days to maintain freshness.
Notes
- Room temperature ingredients help ensure even mixing and a tender texture.
- Sifting the powdered sugar for frosting prevents lumps and contributes to a silky smooth texture.
- The parchment paper overhang makes it easy to lift the bars out of the pan without breaking.
- Chilling the frosted bars helps achieve clean slices and prevents the frosting from smudging.
- Add gel food coloring sparingly to reach the perfect hue without altering the frosting’s consistency.
- The recipe yields approximately 20 medium-sized bars, perfect for sharing or parties.
- Store bars at room temperature for softer texture or refrigerate for firmer bars with longer shelf life.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
