Moist and soft, these Sugar Cookie Bars are one of my favorite recipes to make for birthday parties and potlucks! Ready in just 25 minutes, these cookie bars are the perfect dessert for any occasion or special event!
⅓cupsour cream(85 grams - higher fat will yield a thicker cookie)
1egg
2teaspoonsvanilla extract
½teaspoonalmond extract(optional)
2¼cupsall purpose flour(293 grams)
1teaspoonbaking powder
½teaspoonsalt
Frosting (optional)
1½-2cupspowdered sugar
¼cupmelted butter
2tablespoonsmilk
1teaspoonvanilla
Instructions
Sugar Cookie Bars
Preheat oven to 350 degrees and lightly grease a 9x13" pan with nonstick cooking spray or butter, or line it with parchment paper.
In a large mixing bowl beat butter and sugar together until light and creamy, about 3-4 minutes.
Add sour cream, egg, vanilla and almond extract and beat until combined, scraping down the sides as necessary.
Add flour, baking powder and salt and mix until combined. A slightly soft dough should form.
Spread into prepared baking pan and bake for 15-18 minutes -- until the edges are just lightly browned (don't overbake -- they will continue to bake as they cool in the hot pan).
Let cool completely before frosting.
Frosting:
Combine powdered sugar, melted butter, milk and vanilla with an electric mixer until smooth and fluffy.
Spread on the cooled bars and add sprinkles if desired -- the frosting will continue to set until it is dry on top. Serve.
Video
Notes
Ingredients and Substitutions:
Sour cream: the sour cream makes for a soft cookie and helps to counteract the sweetness. If you prefer, you can substitute with plain Greek yogurt.
Extracts: feel free to omit the almond extract if you do not have any or if you do not enjoy it. You can also add up to 1 teaspoon if you enjoy the flavor.
Frosting: if you like a thick layer of frosting, feel free to double this recipe.
Storage
Store: Keep your sugar cookie bars in an airtight container or covered in plastic wrap or aluminum foil in the refrigerator for up to 5 days, or until they become hard.
Freeze: You can freeze sugar cookie bars for up to 3 months, but I would recommend freezing the bars before frosting them. Cover the baking tray twice with plastic wrap, then freeze. Defrost in the refrigerator or on the counter, then make your frosting up fresh, decorate, and serve!