Frosted Sugar Cookie Bars

Oh, these frosted sugar cookie bars! They’re the sort of treat that just screams “happy days” in our house. After school, on rainy weekends, or as a little reward for tackling homework – they’re always a hit. I’ve been tweaking this recipe for years, trying to find the perfect balance of soft, chewy cookie and sweet, creamy frosting. What I’ve landed on, I think, is just the ticket: easy to make, utterly delicious, and perfect for sharing (or not, if you’re feeling a bit greedy!). I promise, these will be a new family favourite in no time, leaving everyone with sticky fingers and happy smiles.

Why This Recipe Works

As a busy mum of two, I understand the need for recipes that are both delicious and practical. This frosted sugar cookie bar recipe ticks all the boxes. Here’s why it works so well for our family:

• Straightforward Method: No complicated techniques or fancy equipment needed. Just simple baking that even the kids can help with.
• Child-Approved: My two are brutally honest critics, and they absolutely adore these. That’s high praise indeed!
• Uses Everyday Ingredients: No need for a special trip to the shops. You’ll likely have everything you need already in your pantry.

Ingredients

• 225g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 300g (2 1/2 cups) plain flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Ingredient Notes

Butter: Make sure your butter is properly softened – this makes all the difference for a smooth, even dough. If you forget to take it out of the fridge, you can microwave it in 10-second intervals, but be careful not to melt it!

Vanilla Extract: A good quality vanilla extract really enhances the flavour. I tend to use a basic one I get from the supermarket, but if you have some fancy stuff tucked away, now’s the time to use it!

Plain Flour: Don’t be tempted to use self-raising flour here, as we need the baking powder to give the bars their lovely lift. You can find plain flour in any supermarket, usually near the baking ingredients.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want the mixture to be pale and almost whipped in texture.

Step 2: Add the Egg and Vanilla. Beat in the egg and vanilla extract until well combined. Don’t worry if the mixture looks slightly curdled at this point – it will come together once you add the dry ingredients.

Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the plain flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough bars. The dough should be soft and slightly sticky.

Step 5: Press Dough into Pan. Press the dough evenly into a 9×13 inch baking pan lined with parchment paper. Using parchment paper makes lifting the baked bars out of the pan incredibly easy. Trust me, it’s worth the effort!

Step 6: Bake. Bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 20-25 minutes, or until the edges are lightly golden brown and the centre is set. Keep a close eye on them, as ovens can vary.

Step 7: Cool Completely. Let the bars cool completely in the pan before frosting. This is important, as the frosting will melt if the bars are still warm.

Step 8: Make the Frosting. While the bars are cooling, prepare the frosting. In a large bowl, beat together the softened butter, icing sugar, milk, and vanilla extract until smooth and creamy. Add a few drops of food colouring if desired.

Step 9: Frost and Decorate. Spread the frosting evenly over the cooled bars. Decorate with sprinkles, chopped nuts, or whatever your heart desires! My kids love helping with this part.

Step 10: Cut and Serve. Cut the bars into squares and serve. Enjoy!

My Kitchen Tips & Tricks

• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough bars. Mix until just combined.
• Parchment Paper is Your Friend: Lining the baking pan with parchment paper makes it easy to lift the bars out and prevents them from sticking.
• Soft Butter is Key: Make sure your butter is properly softened for a smooth, even dough and frosting.
• Add a Pinch of Salt: Salt enhances the sweetness of the bars and balances the flavours.
• Get Creative with Frosting: Experiment with different extracts, food colourings, and toppings to create your own signature frosted sugar cookie bars.
• Cool Completely Before Frosting: Frosting warm bars will result in a melty mess. Be patient and let them cool completely.
• Kid-Friendly Fun: Let the kids help with measuring, mixing, and decorating. It’s a great way to get them involved in the kitchen.

Storage & Meal Prep

These frosted sugar cookie bars are best stored in an airtight container at room temperature. They will stay fresh for up to 3-4 days. You can also freeze them for longer storage. Wrap the bars individually in cling film and place them in a freezer bag. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

For meal prep, you can make the dough ahead of time and store it in the fridge for up to 24 hours. Alternatively, you can bake the bars ahead of time and frost them later. This is a great option if you’re short on time.

Substitutions & Variations

If you’re looking to adapt this recipe to suit your dietary needs or preferences, here are a few substitutions and variations you can try:

• Gluten-Free: Use a gluten-free flour blend instead of plain flour. I’ve had success with a blend of rice flour, tapioca starch, and potato starch.
• Dairy-Free: Use a dairy-free butter substitute and plant-based milk in the frosting.
• Lemon Sugar Cookie Bars: Add the zest of one lemon to the cookie dough for a citrusy twist.
• Chocolate Chip Sugar Cookie Bars: Fold in 100g of chocolate chips into the cookie dough.
• Seasonal Sprinkles: Change up the sprinkles to match the season or holiday.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the bars are done?

The edges should be lightly golden brown, and the centre should be set. If you gently press the centre, it shouldn’t be too soft. Be careful not to overbake, or they will be dry.

Can I use a different extract in the frosting?

Yes, absolutely! Almond extract, peppermint extract, or even a little lemon zest would be delicious in the frosting. Just use it sparingly, as extracts can be quite strong.

Can I make these bars thinner or thicker?

You can, but you’ll need to adjust the baking time accordingly. For thinner bars, reduce the baking time by a few minutes. For thicker bars, increase the baking time by a few minutes. Keep a close eye on them to prevent burning.

My frosting is too thick/thin, what can I do?

If your frosting is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more icing sugar, a tablespoon at a time, until it thickens up.

Do children typically enjoy this recipe?

Oh yes! These are a massive hit with kids. The sweetness of the frosting and the fun sprinkles make them irresistible. Plus, they are easy to hold and eat, making them perfect for little hands.

Can I double the recipe?

Yes, you can easily double the recipe to make a larger batch. Simply double all the ingredients and use a larger baking pan.

Serving Suggestions

These frosted sugar cookie bars are perfect on their own as a sweet treat, but they also pair well with:

• A glass of cold milk
• A cup of tea or coffee
• A scoop of vanilla ice cream

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