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Frosted Sugar Cookie Bars

These Frosted Sugar Cookie Bars are a delightful treat! With a chewy texture and rich cream cheese frosting, they’re perfect for any occasion!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy, Sweet
Servings: 12 servings

Ingredients

For the Cookie Bars:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Frosting:

  • 4 ounces cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • Rainbow sprinkles for decoration

Instructions

  • Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C).
  • Step 2: Prepare Your Baking Pan. Line a 9x13 inch baking pan with parchment paper and grease it lightly.
  • Step 3: Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Step 4: Cream Butter and Sugar. Beat the butter and sugar until light and fluffy, about 2-3 minutes.
  • Step 5: Add Egg and Vanilla. Mix in the egg and vanilla extract until fully combined.
  • Step 6: Mix in Dry Ingredients. Gradually add the dry mixture until just combined.
  • Step 7: Spread the Batter in the Pan. Pour the batter into the prepared pan and spread it evenly.
  • Step 8: Bake. Bake for 20-25 minutes, until edges are golden and a toothpick comes out clean.
  • Step 9: Cool Completely. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
  • Step 10: Make the Frosting. Beat cream cheese and remaining butter until creamy, then add powdered sugar and vanilla.
  • Step 11: Frost the Bars. Spread the frosting evenly over the cooled bars.
  • Step 12: Decorate. Sprinkle with rainbow sprinkles.
  • Step 13: Slice and Serve. Cut into squares and enjoy!

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • Baking pan (9x13 inches)
  • Parchment Paper

Notes

  • For a gluten-free version, use a gluten-free flour blend.
  • Store leftovers in an airtight container for up to 3 days.
  • Frosting can melt if the bars are not cooled completely.