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Frosted sugar cookie bars with pale pink buttercream and colorful sprinkles cut into squares on a white serving board

Frosted Sugar Cookie Bars

Soft, thick vanilla sugar cookie bars baked in a 9x13 pan and topped with fluffy buttercream and sprinkles.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Sugar cookie bars
  • 2 3/4 cups all-purpose flour spooned and leveled (345 g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter softened (226 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 2 large eggs room temperature
  • 1/3 cup sour cream room temperature (80 g)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract optional
Vanilla buttercream
  • 3/4 cup unsalted butter softened (170 g)
  • 3 1/2 cups powdered sugar sifted (420 g)
  • 3 tablespoons heavy cream or milk plus more as needed (45 ml)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 pinch fine salt
  • gel food coloring optional
  • 1/3 cup sprinkles (60 g)

Method
 

Bake the bars
  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan and line it with a parchment sling.
  2. Whisk the flour, baking powder and salt in a bowl.
  3. Beat the butter and sugar for 2 to 3 minutes until fluffy. Beat in the eggs one at a time, then the sour cream, vanilla and almond extract.
  4. Mix in the dry ingredients on low speed just until combined.
  5. Press the dough evenly into the pan with lightly greased hands or an offset spatula.
  6. Bake for 22 to 26 minutes, until the edges are lightly golden and a toothpick in the center comes out clean or with a few moist crumbs.
  7. Cool completely in the pan on a wire rack, at least 1 hour.
Frost
  1. Beat the butter until creamy. Add the powdered sugar, cream, vanilla and salt and beat for 3 minutes until fluffy. Tint with gel coloring if desired.
  2. Spread the frosting over the cooled bars and top with sprinkles. Lift out with the parchment and cut into 24 squares.

Notes

Make ahead: Bake the bars a day ahead and frost the next day. Buttercream keeps refrigerated for up to 1 week.
Storage: Airtight at room temperature for up to 3 days or refrigerated for up to 5 days. Freeze for up to 3 months.
Nutrition is an estimate per frosted bar.