The Ultimate Soft and Chewy Sugar Cookie Bars
A thick, buttery, and soft alternative to traditional rolled sugar cookies.
Ingredients
- For the Cookie Base:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg white
- 1 ½ tablespoons sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- For the Buttercream Frosting:
- 4 tablespoons butter softened
- 1 ½ ounces cream cheese softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- Food coloring and sprinkles optional
Instructions
- Preheat the oven to 375°F and grease or line a 9x13 inch baking pan with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until pale and fluffy.
- Add the egg, egg white, sour cream, vanilla, and almond extract, mixing until smooth.
- Slowly mix in the dry ingredients on low speed just until combined, being careful not to overmix.
- Press the dough evenly into the prepared pan using a spatula or damp fingers.
- Bake until the edges are set and a toothpick comes out clean, then let the bars cool completely in the pan.
- Prepare the frosting by beating the butter and cream cheese until creamy, then adding vanilla and powdered sugar.
- Mix in the cream or milk until fluffy, adding food coloring if desired.
- Spread the frosting over the cooled bars, add sprinkles, and slice into squares.
Notes
• Measuring Flour: Always use the spoon and level method to avoid dry, crumbly bars.
• Don't Overbake: Pull the bars out of the oven when they look matte and soft; they will firm up as they cool.
• Clean Cuts: For the neatest squares, chill the frosted bars in the refrigerator for about 20 minutes before slicing with a clean, warm knife.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Don't Overbake: Pull the bars out of the oven when they look matte and soft; they will firm up as they cool.
• Clean Cuts: For the neatest squares, chill the frosted bars in the refrigerator for about 20 minutes before slicing with a clean, warm knife.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.