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This soft sugar cookie bar recipe is a dessert lover's dream come true. They are hands down the best bar cookie recipe out there, and everyone will be begging you for the recipe. http://www.mamagourmand.com

Soft Sugar Cookie Bars

This soft sugar cookie bar recipe is a dessert lover's dream come true. They are hands down the best bar cookie recipe out there, and everyone will be begging you for the recipe.
Course brownies, Dessert, gluten free brownies, gluten free dessert
Cuisine American
Keyword bars, buttercream, frosting, funfetti, gluten free, soft, sprinkles, sugar cookie
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 420 kcal
Author http://www.mamagourmand.com

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg + 1 egg yolk, room temperature
  • 2 teaspoon vanilla extract
  • 1 1/2 cups flour or gluten free all-purpose flour (I always use Cup 4 Cup gluten free flour)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cornstarch
  • 1/2 cup rainbow sprinkles - not nonpareils little ball kind because the color will bleed into the dough

Buttercream Frosting:

  • 3/4 cup butter, softened
  • 2 1/4 cup powdered sugar
  • 3 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt
  • food coloring, optional
  • extra sprinkles for decorating top
US Customary - Metric

Instructions

  1. Preheat oven to 350ºF. Spray a 8 X 8 baking pan with cooking spray and set aside.
  2. Using the paddle attachment on a stand mixer, or in a large bowl using a hand-held mixer, cream the butter and sugar together until pale, light, and fluffy, about 3 minutes. Beat in egg, yolk, and vanilla until mixed throughly.
  3. In a separate bowl whisk together flour, salt, baking powder, baking soda, and cornstarch. Gradually add the flour mixture to the butter / sugar mixture with speed on low until just combined. The dough will be very thick. Gently stir in sprinkles.
  4. Press into the prepared baking pan and bake for 25 minutes (about 5 - 10 minutes longer if using gluten free flour) until bars are just cooked through and lightly browned on top. Be careful to not overcook so they will be soft. Allow the bars to cool completely on wire rack before frosting. They will sink slightly in the middle as they cool.

Buttercream Frosting:

  1. This makes a very thick layer of frosting (which I have no problem with!), but if you'd prefer a thinner layer, half the recipe. In a mixer beat the butter until light and creamy. Add the powder sugar, heavy cream, vanilla, and pinch of salt gradually on low speed until mixed in. Increase mixer to high and beat until very light and fluffy, about 7-8 minutes. Beat in food coloring, if using.

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Recipe Notes

Gluten Free Adaption: I couldn't have been happier how great these turned out with the Cup 4 Cup gluten free flour, but you can sub in whatever gluten free flour is your favorite.

Adapted from Sally's Baking Addiction

Nutrition Facts
Soft Sugar Cookie Bars
Amount Per Serving
Calories 420 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 83mg 28%
Sodium 278mg 12%
Potassium 71mg 2%
Total Carbohydrates 54g 18%
Sugars 40g
Protein 2g 4%
Vitamin A 13.7%
Calcium 3.2%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.