These Sugar Cookie Bars are soft, chewy, and topped with a yummy buttercream frosting. An easy cookie bar recipe perfect for the holidays…and anytime!
Soft & Chewy Sugar Cookie Bars
I’m somewhat of a frosted sugar cookie fan. Okay, more than somewhat. I am pretty much obsessed. I’ll try any sugar cookie I see, and I’m always looking for my new favorite. I love when the cookies are nice and soft, but a tad chewy, with a thick layer of buttercream frosting. (The more, the better!)
I also love cookie bars, so the thought of combining the two made me really happy. I decided to whip up a batch of these Sugar Cookie Bars for my kids for Valentine’s Day, and they were such a hit, I knew I needed to share them with you. They’re perfect for all year long–any holiday, any party, anytime. Rich, buttery, smothered in the best frosting ever…they are divine!
One of the best things about them is how easy they are to make. It just takes a few minutes to put all the ingredients together and get them in the oven. While they’re baking you have plenty of time to make the frosting!
They taste like a sugar cookie, but they’re thicker, richer, and more of a fudgy texture.
They’re perfect for Valentine’s Day…and any holiday! Just switch up the sprinkles to match the holiday, season, or theme. Package them up for giving…and spread the love!
- Preheat the oven to 350 degrees. Line a 9x9 baking dish with aluminum foil or parchment paper. Spray with cooking spray and set aside.
- Cream the butter and sugar together until light and fluffy, then add the eggs one at a time. Mix just until the eggs are combined with the butter & sugar. Mix in the vanilla and almond extracts.
- Add the flour and salt, and mix just until combined. Make sure you don't overbeat!
- Press the dough into the prepared pan, making sure it's even through the middle and up to the sides of the pan. Bake for 15-17 minutes until very light golden brown, and the center won't quite look done. Cool completely before frosting.
- For the frosting:
- In a large bowl, cream the butter, both extracts, and the salt together. Add the powdered sugar a cup at a time, and mix until combined. Add the milk a couple of tablespoons at a time, mixing in between, until you get the right consistency. You might a little more or a little less!
- Frost the cooled cookies, and let them chill in the fridge for 15-30 minutes before cutting.