Softest Frosted Sugar Cookie Bars

These Softest Frosted Sugar Cookie Bars are a little piece of heaven! They’re perfectly thick, soft and topped with the fluffiest vanilla buttercream frosting!

The other day in the kitchen I set out on a mission to make the softest, thickest, butteriest, best sugar cookie bars imaginable. And, I’m not trying to brag (well maybe I am), but I did it! 🙂

I seriously dream of thick, soft sugar cookies with white, cloud-like frosting all the time. No joke. The kind that almost melts in your mouth. The kind that is buttery and perfectly sweet and sky high.

I made these in a 9″x13″ pan to create more depth. The key to the perfectly soft (and not dry) sugar cookie bar is to bake it to absolute perfection! You want them to just barely be set, so they’re not jiggly, but you don’t want to start seeing brown around the edges or on top at all.

Testing with a toothpick is not ideal for cookies, but it gave me an idea of how the layer was baking up. You want to see moist crumbs come onto the toothpick, but you don’t want the residue to be runny at all. Be sure to peek in the oven often to see how it’s looking. I always set my timer for less than the recipe calls for and then check every few minutes afterwards, to be sure not to over bake. There’s nothing that makes me want to cry quite like a ruined batch of dessert!

With Valentine’s Day approaching, I can’t think of a better treat to serve to those you love than an absolutely divine sugar cookie bar! Add festive sprinkles and they are even more irresistible! Switch up the sprinkles for any occasion, holiday or celebration!

We’ve made these twice in the last week! The first time, we shared with friends, and the kids didn’t feel like they’d had enough. 🙂 These are SO good!

Christine of I Dig Pinterest

Softest Frosted Sugar Cookie Bars

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Ingredients Method Notes

Ingredients

  

• 1 cup salted butter softened
• 1 3/4 cup granulated sugar
• 1/2 Tablespoon pure vanilla extract
• 2 large eggs
• 1/2 cup sour cream full fat
• 2 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 tsp. salt
• Buttercream Frosting:
• 1/2 c. butter softened
• 3 1/2 c. powdered sugar
• 1 tsp. pure vanilla extract
• Just enough milk for thinning start with a Tablespoon and add just little splashes, mixing in between, after that until the desired consistency is reached

Method

 

1. Preheat oven to 350 degrees Fahrenheit and line a 9"x13" pan with parchment paper so it hangs over the edges.
2. In the bowl of an electric mixer, cream together softened butter and sugar until fluffy.
3. Add vanilla, eggs and sour cream and mix completely, scraping down the sides in between.
4. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to wet mixture and mix JUST until incorporated. Don't over-mix.
5. Spread batter evenly out into parchment-lined 9"x13" pan.
6. Bake for approximately 18-20 minutes, or just until the bars are set. You don't want them to be jiggly when you pull them out to check on them. You don't want to start seeing any brown along the edges or on top. Mine were still light on top when they were done. Testing with a toothpick isn't ideal for cookie bars, but it can help. You may still see moist crumbs, but you don't want to see runny batter.
7. Allow them to cool completely, then prepare the frosting.
8. For the frosting, cream together softened butter, powdered sugar, vanilla and just enough milk to thin it, until fluffy. Mix it at a high speed at least for a few minutes and up to five minutes for the fluffiest, most divine frosting! Frost cooled bars and add sprinkles, if desired. Slice into squares and serve.

Notes

The quality of your vanilla is very important. Use pure vanilla extract, and not imitation, for the richest, yummiest possible flavor!

You’ll never need another sugar cookie bar recipe if you have this one in your life! Enjoy!