Sugar Cookie Bars
These frosted Sugar Cookie Bars are baked in one pan and topped with vanilla frosting and sprinkles. Perfect for birthdays, holidays, or as an any-day treat!
Servings: 15 slices
Ingredients
Cookie Bars
- 1 Tbsp + 1 tsp rainbow sprinkles, divided $0.86
- 1 cup sugar $0.34
- 1 tsp baking powder $0.04
- 2 cups all-purpose flour $0.33
- 2 tsp vanilla extract $0.48
- 1 large egg $0.41
- 1 stick salted butter + more to grease the pan*, room temperature $0.99
- 1 cup whole milk $0.27
Frosting
- 1 stick unsalted butter, room temperature $0.99
- 1 tsp vanilla extract $0.24
- 2 cups powdered sugar $1.10
- 2 Tbsp whole milk** $0.01
Instructions
- Gather ingredients and preheat your oven to 350℉. Leave both sticks of butter out to reach room temperature. Grease a 9x13” baking dish with cooking spray or a little butter.
- Combine 1 Tbsp rainbow sprinkles, sugar, baking powder, and flour in one bowl. Combine 2 tsp vanilla and egg in another smaller bowl.
- Mix together dry ingredients in the first bowl and then add softened salted butter. Mix with a hand mixer until combined.
- Then, add egg and vanilla mixture.
- Once combined, pour in 1 cup milk and mix.
- Pour batter into prepared baking dish and smooth it out so it’s level with a spatula.
- Bake for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- While your cookie bars are cooling, make frosting by combining softened unsalted butter, 1 tsp vanilla, powdered sugar, and 2 Tbsp whole milk with a hand mixer until smooth.
- Frost the cooled cookie bars. I used an offset spatula.
- Top with the remaining 1 tsp rainbow sprinkles. Slice and enjoy!
See how we calculate recipe costs here.
Notes
*You can use cooking spray or butter, whatever you have on hand.
**Heavy cream or half and half also works in place of the whole milk in the frosting.
Nutrition
Serving: 1slice | Calories: 305kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Sodium: 90mg | Fiber: 0.5g