Description
Delightfully soft and classic Sugar Cookie Bars topped with creamy vanilla frosting and festive sprinkles, perfect for any celebration or a sweet treat any day.
Ingredients
Scale
For the Bars:
- ½ cup unsalted butter, room temperature
- ½ cup shortening
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Frosting:
- 2 cups confectioners sugar
- 1 Tablespoon heavy cream
- 2 teaspoons clear vanilla extract*
- Festive sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350° Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal, and set aside.
- Cream Butter, Shortening, and Sugar: In a large bowl, use an electric mixer to beat the unsalted butter, shortening, and granulated sugar together until the mixture is light, fluffy, and well-combined. This creates a smooth base for the dough.
- Add Eggs and Almond Extract: Incorporate the eggs one at a time, mixing well after each addition. Add the almond extract along with the second egg to infuse that classic sugar cookie flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the dough, which keeps the bars tender.
- Shape and Bake: Evenly press the dough into the prepared baking pan, smoothing the surface. Bake for about 25 minutes, or until the edges and top begin to turn a light golden brown. Avoid overbaking for a soft texture.
- Cool the Bars: Remove from oven and allow the bars to cool completely in the pan to set properly before frosting.
- Prepare Frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat together the confectioners sugar, heavy cream, and clear vanilla extract until smooth and fluffy. Add more heavy cream a tablespoon at a time if you prefer a thinner consistency.
- Frost and Decorate: Spread the frosting evenly over the cooled bars, then sprinkle festively with colorful sprinkles to add a fun and decorative finish.
- Serve: Slice the bars into 16 squares using the parchment overhang for easy removal and enjoy your delicious sugar cookie bars!
Notes
- Almond extract: Provides the signature sugar cookie flavor; you may substitute with vanilla extract if desired.
- Vanilla extract: Clear vanilla extract is used to maintain the frosting’s bright white color and is typically imitation vanilla; if substituting with pure vanilla extract, use 1 teaspoon and note frosting may have a slight tint.
- Do not overbake! The bars should be lightly golden. Test doneness by inserting a toothpick near the center—if it comes out with a few moist crumbs, they are perfectly baked.
- Storage: Keep bars in an airtight container at room temperature for up to 2 days; refrigerate for up to 4 days for longer freshness.
- To Freeze: Wrap unfrosted bars tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw before frosting.
- Make Ahead: Bars and frosting can be made separately one day in advance. Store bars covered at room temperature and frosting refrigerated. Bring frosting to room temperature before frosting.
Nutrition
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 40mg
