These buttercream-covered bars are best sellers at bake sales! Frosted Sugar Cookie Bars even make a fun stand-in for birthday cake (just add candles!).  The buttery sugar cookie layer puffs in the oven and yields a soft, tender crumb. The sugar confetti topping can be replaced and endlessly varied with your favorite candies.

Frosted Sugar Cookie Bars | Go Bold With Butter

Frosted Sugar Cookie Bars

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 bars

Frosted Sugar Cookie Bars

Ingredients

    For the Cookie Bars:
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • For the Buttercream Frosting:
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 drops red food color, optional
  • 1/4 cup confetti sprinkles

Directions

For the Cookie Bars:

Preheat oven to 375°F. Lightly butter 13x9x2-inch baking pan.

Whisk together flour, baking soda and salt in medium bowl; set aside. In bowl of stand mixer, combine butter and sugar; beat on high speed until light and fluffy. Add eggs and vanilla to butter mixture and beat until well combined. Slowly add flour mixture, mixing on low until thick dough forms.

Spread cookie dough into prepared pan evenly using floured hands to press it down (the dough will be sticky). Bake 10-12 minutes, or until puffed and lightly golden. Allow cookie to cool completely in pan before frosting.

For the Buttercream Frosting:

Combine butter and sugar in bowl of stand mixer fitted with whip attachment. Beat until crumbly. Add milk and vanilla extract. Beat again until mixture is light and fluffy. Mix in food color, if using. Spread frosting across cooled cookie bar using offset spatula. Scatter confetti sprinkles over frosting while it is still tacky. Let stand until frosting is set, about 1 hour, before slicing.

Cookies should be stored in airtight container or covered with plastic wrap.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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