Chewy and soft sugar cookie bars with a fluffy vanilla frosting. I topped mine with sprinkles and M&Ms. These make for the perfect kid friendly dessert.
I love the pastel colors of spring; I think that is why I might be even more in love with these sugar cookie bars, or maybe I should call them Easter/Spring Sugar cookie bars. They are very festive for spring, but you can make these soft, chewy bars any day of the year. You can even dye the frosting if you want them to be even more colorful.
When I have to make desserts for a party, I often sit an contemplate what I should make for the adults and children. I want to make sure I have enough variety, and that everything still goes together. There are just too many options to choose from. Is anyone else like that when prepping a meal plan for a party? Well I planned to make these for the children on Easter, and I am sure they are going to be a hit. I wanted to share them with you just in case you were still looking for a dessert to fill you Easter menu. You can also check out our blackberry bars, mini key lime pie, and old fashion hot milk cake, which might all be great additions to your easter desserts.
- Sugar Cookie Bars:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tsp baking powder
- 1 teaspoon vanilla extract
- Frosting:
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- Sprinkles, and M&M's
- Preheat oven to 350F degrees. Line a 13 by 9 inch baking pan with parchment paper or spray with nonstick cooking spray.
- In a medium bowl mix together the flour, baking soda, powder, and salt. Set aside.
- Using a hand held mixer or mixing bowl, cream together the butter and sugars on medium speed for 2-3 minutes, or until light an fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Slowly add in the dry ingredients, mix until just combined. Make sure to not overmix.
- Press the sugar cookie dough into the prepared pan. Bake for 15-20 minutes or until the top of the bars becomes lightly golden brown. Allow to cool completely before frosting
- Frosting:
- In a handheld mixer or stand mixer cream the butter for 1-2 minutes. Add in the vanilla, heavy cream, and salt. Slowly mix in the powdered sugar. Mix on high until light and fluffy.
- Spread over the cooled bars, and decorate your heart out 🙂
- cut the bars and store in an air tight container. Keep these in the refrigerator for up to five days. I love these cold.
