Sugar Cookie Bars

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Thick, chewy, and topped with a layer of vanilla frosting, these sugar cookie bars are easy to make and flavored with cookie butter.

Prep Time10

Cook Time20

Cooling Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: sugar cookie bars

Servings: bars

Prepare to bake. Preheat the oven to 350˚F. Line an 8x8-inch baking dish with parchment paper, bottom and sides, and set aside.
Mix the wet ingredients. In the bowl of a stand mixer, cream together the unsalted butter, cookie butter, and granulated sugar for about 2-3 minutes, or until light in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients. Whisk the flour, baking powder, and salt in a small mixing bowl. Then, using a rubber spatula, fold the flour mixture into the wet ingredients just until combined. You will have a thick dough.
Bake. Transfer the prepared dough to the baking dish. Press with a spatula so it is evenly distributed. Make sure the top is smooth. Bake for 20-25 minutes. The cookie dough should still be pale. Set it aside to cool down completely.
Make the frosting. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1½ to 2 minutes, or until smooth and fluffy. Scrape down the sides of the bowl as needed. Then, gradually add the powdered sugar. Once all the sugar is incorporated, add the milk and vanilla extract. Continue beating until well combined.
Assemble, chill, and serve. Spread the frosting over the cooled cookie base. Add sprinkles and refrigerate for 10-15 minutes, then cut into squares and serve.

Cookie butter is optional. I like to add cookie butter (Biscoff) for extra flavor, but it is not mandatory. You can leave it out, or use peanut butter, or any other nut butter you like.
Brown the butter. This is optional, but you can also brown your butter for this recipe. Heat the butter in a saucepan until it’s foaming. Continue cooking and stirring until the butter turns a deep amber color. Pour the browned butter into a heatproof bowl immediately and let it solidify (you can refrigerate to speed up the process), then use as directed.
Chill the dough. Make sure to chill the cookie bars before cutting for cleaner, square cuts.
Do not overbake the cookie base, or it will be too crumbly. The cookie dough will still look pale after baking. Do not chase golden color.