Servings 16 cookie bars
Ingredients
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 unsalted butter, softened
- 5 Tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- Food coloring (optional)
- Sprinkles, for decorating
Instructions
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.
Notes
- 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.
- 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.
- 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.
- Store the frosted cookie bars in an airtight container for 3-4 days. If you're stacking bars atop one another in a container, I recommend placing parchment paper between layers to prevent sticking.
- You can also freeze any remaining frosted cookie bars. Simply store them in an airtight container with layers of parchment paper between them, and they'll keep well in the freezer for up to 1 month. Thaw at room temperature before serving.
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