Soft Sugar Cookie Bars
These sugar cookie bars are a nostalgic, buttery treat with a pillowy soft crumb and a nutty brown butter twist, topped with a cloud of fluffy American buttercream frosting.
Equipment
- 9x9-inch baking pan
- Parchment Paper
- Stand mixer with paddle attachment
- Medium bowl
- Wire rack
- Offset spatula
Ingredients
For the bars:
- Nonstick cooking spray
- 240 g all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 113 g unsalted butter room temperature
- 200 g granulated sugar
- 1 large egg room temperature
- 57 g sour cream room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
For the frosting:
- 113 g unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 180 g powdered sugar sifted
- 2 tablespoons milk
- 1 to 2 drops gel food coloring
- Sprinkles for decorating, optional
Instructions
Prep the pan and dry mix
- Heat the oven to 350°F with a rack centered, then lightly coat a 9x9-inch pan with nonstick cooking spray and line it with parchment so two sides hang over for easy lifting later.
- In a medium bowl, whisk the 240g all-purpose flour, cornstarch, baking soda, and kosher salt until the mixture looks uniform and airy, with no little white pockets hiding.
Cream the base and finish the dough
- In a stand mixer with the paddle, beat the butter and granulated sugar on medium speed for about 3 minutes, until it looks mostly smooth and a shade lighter, then scrape the bowl so everything mixes evenly.
- With the mixer running low, add the egg and mix about 1 minute, just until the batter turns glossy and the egg disappears, then scrape the sides again.
- Mix in the sour cream, vanilla extract, and almond extract, if using, until the batter smells sweet and fragrant, then add the dry ingredients and keep the mixer on low only until you stop seeing dry flour.
Bake, cool, and frost
- Press the thick dough into the prepared pan with lightly greased hands, smoothing into the corners, then bake 22 to 25 minutes until the edges are lightly golden and the top is just beginning to color.
- Let the bars cool completely in the pan on a wire rack, because even a little warmth will turn your frosting into a slippery puddle.
- Beat the frosting butter with vanilla and salt about 1 minute until creamy, then blend in powdered sugar and milk on low, whip on medium for 1 minute until pale and fluffy, tint with gel food coloring if you like, and spread it evenly over the cooled slab.
- Lift the parchment to remove, finish with sprinkles if using, then cut into 16 squares and serve.
Notes
Bakery-Style Squares: For neat, professional squares, chill the frosted bars for 30 minutes, then slice with a sharp knife warmed in water and wiped clean between every cut.
Handling Sticky Dough: Sticky dough behaves better with damp fingertips, and using a lightly greased offset spatula helps you level the surface without tearing the dough.
Avoid Overbaking: Overbaking is the fastest route to dry bars. Trust pale tops and lightly golden edges, because the center will continue to firm up as it cools.
Storage Secret: Store the bars in an airtight container at room temperature for up to 5 days. Tuck a piece of white bread in the container to help the bars stay extra soft.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 180mgPotassium: 40mgFiber: 1gSugar: 28gVitamin A: 10IUCalcium: 2mgIron: 4mg
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