web analytics

Sugar Cookie Bars

Sugar Cookie BarsPlain sugar cookies are very easy to prepare. They are usually made from sugar, flour, butter, eggs, vanilla and baking powder. But they are not as delicious as the frosted ones popular during the Holidays. Those only look tedious to make because of their shapes and decorations which require extra effort in rolling, cutting and piping of frosting to make them look fancy.

Below is a simple and easy dessert recipe that eliminates the need to roll, cut, frost each individual cookie, very convenient especially if you are not good with the piping bag! And the best thing about these Sugar Cookie Bars is you can serve them all year round!


2-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)
Candy sprinkles (optional)

Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish.

Combine flour, baking powder, and salt in a bowl. Set aside.

In a separate bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add the egg, sour cream and vanilla and  mix well.

Gradualy add the flour mixture and stir until well combined.

Using your clean hands, gently press and spread the batter into the greased baking dish. A little butter in your hands will help prevent the batter fro sticking.

Bake for 17-20 minutes or until edges become lightly golden. Set aside to cool completely. Remove from baking dish and place in a rack.

To prepare the frosting, cream together butter, powdered sugar, and half and half until light and fluffy. Stir in vanilla and salt, combine well. Add food coloring and mix until desired hue is achieved.

Spread frosting evenly on top of the cookie bar and sprinkle with sprinkles if desired. Cut into squares and serve.


Get These Other Easy Dessert Recipes:



1 comment

Leave a reply