Easy Sugar Cookie Bars Recipe | The Best Hug in a Pan

Introduction

Hey there, sweet friends! Do you ever get those cravings for something comforting, something nostalgic, something that just screams “happy holidays” or “cozy afternoon”? Well, I’ve got just the thing for you! Today, we’re diving into a recipe that’s practically a warm hug in a pan: Easy Sugar Cookie Bars. Seriously, these bars are so simple to whip up, and the result is pure, unadulterated joy. They’re perfect for birthdays, bake sales, or just because you deserve a little sweetness. Let’s get baking!

Why You’ll Love This Recipe

• Fast: From mixing bowl to deliciousness in under an hour!
• Easy: No fancy techniques needed, perfect for beginner bakers.
• Giftable: Package them up with a pretty ribbon for a homemade treat.
• Crowd-pleasing: Everyone, and I mean everyone, loves a good sugar cookie!

Ingredients

For the Sugar Cookie Bars:

• ¾ cup (170 g) salted butter, softened: Make sure it’s nice and soft so it creams beautifully.
• ¾ cup (159 g) granulated sugar: For that classic sweet cookie flavor.
• ¼ cup (29 g) powdered sugar: This little bit adds a tender crumb to our bars.
• 2 large eggs: To bind everything together and add richness.
• 1 teaspoon vanilla extract: The essential flavor enhancer!
• ½ tablespoon fresh lemon zest (optional): If you’re feeling fancy, a little lemon zest really brightens up the flavor!
• 2 ¼ cups (320 g) all-purpose flour: The backbone of our cookies.
• 1 teaspoon baking powder: For a little lift.
• ½ teaspoon salt: Balances out the sweetness.

For the Creamy Frosting:

• 6 tablespoons salted butter, softened: Again, nice and soft is key here.
• 2 ½ cups (285 g) powdered sugar: This makes our frosting light and fluffy.
• 3 tablespoons milk or cream: Start with 3 and add a tiny bit more if needed to reach your desired consistency.
• ¼ teaspoon vanilla extract: More vanilla goodness!
• Sprinkles (optional): Because what are sugar cookie bars without sprinkles?

How to Make It

Alright, let’s get our hands a little floury and make some magic happen!

Baking the Perfect Sugar Cookie Bars:

1. First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab your 9×13 inch baking pan and give it a good grease and flour. This is super important to make sure your bars don’t stick!
2. In a big ol’ bowl, we’re going to cream together that softened butter, granulated sugar, and powdered sugar. Use an electric mixer (handheld or stand mixer) and beat it until it’s all light and fluffy. It should look like pale yellow clouds!
3. Now, let’s add those eggs. Beat in one egg at a time, making sure it’s fully incorporated before adding the next. Then, stir in your vanilla extract and that optional lemon zest if you’re using it. Oh, the aroma is already heavenly!
4. In a separate bowl, grab a whisk and give your flour, baking powder, and salt a good mix. This helps distribute the leavening agents evenly.
5. It’s time to bring our wet and dry ingredients together! Gradually add the dry ingredients to the wet ingredients. Mix on low speed (or stir with a spatula) until it’s just combined. Be careful not to overmix, or your bars might be a bit tough.
6. Now, pour that beautiful batter into your prepared baking pan and spread it out evenly. You want a nice, smooth surface.
7. Pop it into the preheated oven and bake for about 20-25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean.
8. Once they’re done, let the bars cool in the pan for about 10 minutes. This helps them set up a bit before you move them. Then, carefully transfer them to a wire rack to cool completely. Patience, my friends, is key for frosting!

Whipping Up the Dreamy Frosting:

1. While the bars are cooling, let’s make that luscious frosting. In a medium bowl, beat the softened butter until it’s super smooth.
2. Now, gradually add the powdered sugar, alternating with the milk or cream. Start mixing on low speed, and then increase to medium-high, beating until the frosting is wonderfully smooth and creamy. If it seems a little too thick, add just a tiny splash more milk; too thin? A little more powdered sugar.
3. Stir in that delicious vanilla extract.
4. Once your sugar cookie bars have cooled completely (and I mean completely – warm frosting will melt!), spread the frosting evenly over the top. Use an offset spatula or the back of a spoon for a nice, even layer.
5. And for the grand finale? Sprinkle away! Add your favorite sprinkles to make these bars extra festive and fun.

Substitutions & Additions

Feeling creative? I love that about you! Here are a few ideas to make these bars even more special:

• Citrus Swap: Instead of lemon zest, try orange or lime zest for a different citrusy twist.
• Almond Extract: Add a touch of almond extract to the cookie batter for a different flavor profile that pairs beautifully with almond-flavored sprinkles.
• Chocolate Drizzle: Once the frosting is set, drizzle melted chocolate over the top for a decadent touch.
• Jam Swirl: Before baking, dollop some of your favorite jam onto the batter and gently swirl it in for a fruity surprise.
• Spice It Up: A pinch of cinnamon or nutmeg in the cookie dough can add a warm, comforting note.

Tips for Success

Let’s make sure you get perfect bars every single time!

• Room Temperature Ingredients: This is crucial for creaming the butter and sugar properly, which leads to a tender cookie. Make sure your butter and eggs are at room temperature.
• Don’t Overmix: Once you add the dry ingredients, mix only until they’re just incorporated. Overmixing develops the gluten too much, resulting in tougher bars.
• Cool Completely: Resist the urge to frost warm bars! They need to be completely cool, or your beautiful frosting will become a melty mess.
• Prep Ahead: You can make the cookie bars a day in advance and store them in an airtight container at room temperature. Frost them just before serving or a few hours ahead.
• Even Spreading: For perfectly even bars, lightly grease your spatula or use a bit of cooking spray to prevent sticking when spreading the batter.

How to Store It

Once your sugar cookie bars are frosted and decorated, you can store them in an airtight container at room temperature for about 3-4 days. If it’s particularly warm in your house, you might want to pop them in the refrigerator, but be aware that the frosting might get a bit firm. They also freeze beautifully! Wrap the cooled, unfrosted bars tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw at room temperature before frosting.

FAQs

Got questions? I’ve got answers!

Q1: Can I use regular butter instead of salted butter?

A1: Yes, you can! If you use unsalted butter, just add an extra ¼ teaspoon of salt to the cookie batter ingredients.

Q2: How do I get my frosting really smooth?

A2: Make sure your butter is properly softened (not melted!). Gradually adding the powdered sugar and liquid while beating on medium-high speed helps create a smooth, creamy texture. If you have a stand mixer, it really helps!

Q3: My bars are spreading too much. What did I do wrong?

A3: This can sometimes happen if the butter was too soft, or if you overmixed the batter. Make sure your butter is just softened, and mix the dry ingredients in only until just combined.

Q4: Can I make these gluten-free?

A4: Absolutely! You can usually substitute a good quality 1:1 gluten-free all-purpose flour blend for the all-purpose flour. You might need to adjust the baking time slightly, so keep an eye on them!