Description
These Soft Sugar Cookie Bars are a delightful twist on classic sugar cookies, offering a thick, chewy texture with a creamy vanilla frosting. Perfectly soft and lightly sweet, they bake up in a 9×13 pan for easy serving, making them ideal for parties, potlucks, or anytime you want a comforting homemade treat.
Ingredients
Cookie Bars
- ½ cup salted butter, room temperature
- 1¼ cups granulated sugar (200 grams)
- ⅓ cup sour cream (85 grams, higher fat preferred for thicker texture)
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 2¼ cups all-purpose flour (293 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
Frosting
- 1½-2 cups powdered sugar
- ¼ cup melted butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick cooking spray or butter, or line it with parchment paper for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together using an electric mixer until the mixture is light and creamy, approximately 3 to 4 minutes.
- Add Wet Ingredients: Mix in the sour cream, egg, vanilla extract, and almond extract (if using). Beat until well combined, scraping the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture and stir until a slightly soft dough forms.
- Spread Dough in Pan: Evenly spread the dough into the prepared baking pan, smoothing out the surface.
- Bake the Bars: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until the edges just begin to turn light brown. Avoid overbaking as they will continue to cook slightly as they cool.
- Cool Completely: Remove from oven and allow the cookie bars to cool completely in the pan before frosting to prevent melting.
- Make Frosting: In a mixing bowl, combine powdered sugar, melted butter, milk, and vanilla extract. Use an electric mixer to beat the ingredients until smooth and fluffy.
- Frost the Bars: Spread the frosting evenly over the cooled cookie bars. Optionally, sprinkle with colored sprinkles for decoration.
- Set and Serve: Allow the frosting to set until dry to the touch on top, then cut into 24 bars and serve.
Notes
- Use full-fat sour cream for a thicker, moister cookie bar texture.
- Do not overbake; cookie bars should be soft and slightly underbaked in the center.
- Almond extract is optional but adds a lovely nutty flavor.
- For easier clean-up, line your pan with parchment paper.
- You can substitute milk with a dairy-free alternative to accommodate dietary preferences.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
