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Frosted Soft Sugar Cookie Bars
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Preheat your oven for an updated take on a cookie classic with this quick and easy recipe for Frosted Soft Sugar Cookie Bars.
If soft sugar cookies, fool-proof frosting and rainbow sprinkles are your thing, then allow me to introduce you to the latest and greatest sliceable sweet: Frosted Soft Sugar Cookie Bars.
The only thing easier than making these cookie bars is polishing off an entire dozen with your BFF. And by “BFF,” I mean “a cold glass of milk,” because I guarantee you will not be in a sharing mood once these festive and fancily frosted treats emerge from the oven. But there are a few tricks to guaranteeing sweet cookie bar success:
- Don’t Touch: When it comes to spreading the dough in the pan, don’t overtouch it. Butter is a key ingredient here, so the less you handle the dough, the less it will melt. Spread the dough into the pan and then get those bad boys into the oven.
- Chill Out: To ensure your cookie bars are soft and chewy, rather than firm and crispy, remove them from the oven as soon as the edges turn golden brown then allow the cookies to cool completely (and I mean completely) in the pan.
- Expect the Unexpected: Tell yourself you’re “only going to eat one cookie bar” and then be prepared to take down two or three in one sitting. They’re simply irresistible (insert music note emoji here).
Ready to make cookie bar magic? Read on for the recipe, plus don’t miss more of my favorite cookie recipes, including Homemade Samoas Cookies, Soft and Chewy Ginger Cookies, Pie Crust Cookies and more.
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Frosted Soft Sugar Cookie Bars
For the cookie bars:
- 2 sticks unsalted butter, cold
- 1 1/2 cups sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the frosting:
- 4 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 5 Tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- Food coloring (optional)
- Sprinkles, for decorating
Make the cookie bars:
Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides of the pan. Grease the foil with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating between each addition, then add the vanilla extract and beat until combined.
Add the flour and salt and beat just until the dough comes together. (It will be very sticky.) Transfer the dough to the prepared baking pan, pressing it into an even layer with your hands. (If your hands stick, spray them lightly with cooking spray.)
Bake the cookie bars for about 25 minutes or until they’re golden brown around the edges. Remove the cookie bars from the oven and allow them to cool completely in the pan. While the bars cool, make the frosting.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners’ sugar and butter until well combined. With the stand mixer slowly running, stream in the milk and vanilla extract and continue beating until the frosting stiffens, scraping down the sides as needed, about 5 minutes. If desired, add food coloring and continue beating until the color is uniform.
Once the cookie bars have cooled completely, use the foil overhangs to lift them out of the pan and onto a serving platter. Spread the frosting on top of the cookie bars, top them with sprinkles, slice and serve.
This frosting recipe makes enough for a very thick coating of frosting. If you prefer less frosting on your cookie bars, you can halve the recipe and still have enough for a thin coating on all of the bars.