Frosted Sugar Cookie Bars

I love sugar cookies, but they can be quite time consuming with chilling the dough and rolling them out into shapes. Enter these super easy Frosted Sugar Cookie Bars! It takes no time to whip up the dough and no chilling required and no rolling or cutting out. These are soft and sweet and taste like the sugar cookies you get at the grocery store but way better!! Adam has already requested I make these for his birthday this year! I also love that you can make these festive for any holiday with different icing colors & sprinkles.

Sugar Cookie Bars
Source: Tastes Better From Scratch

Ingredients:
For the Cookie Bars:
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 heaping tbsp. sour cream
1 tsp. vanilla
2 1/4 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt

For the Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
2 cups confectioner’s sugar
1 tsp. vanilla
2 tbsp. milk
food coloring if desired
Sprinkles, for topping if desired.

Directions:
Preheat oven to 375 degrees. Cover a 9 x 13 baking pan with aluminum foil then spray with cooking spray, set aside.

In the bowl of a stand mixer add the butter and beat until light & fluffy. Add in the sugar and beat until incorporated. Add in eggs one at a time, mixing after each until incorporated. Add in sour cream & vanilla and beat until incorporated.

In a separate small bowl, whisk together the flour, baking powder, & salt. Gradually add into the butter mixture until just combined.

Press cookie dough into prepared baking pan, spreading evenly.

Bake for approximately 10-13 minutes, until just set, you don’t want the edges to even turn golden. Remove from oven and place pan on a cooling rack to cool completely.

For the Frosting:
Add butter to stand mixer and beat until creamy. Add in 1 cup confectioner’s sugar and 1 tbsp. milk. Mix until incorporated. Add remaining 1 cup confectioner’s sugar & 1 tbsp. milk & vanilla and beat until fully incorporated. once incorporated, turn mixer on high and beat until light & fluffy and spreadable consistency. Add food coloring if desired.

Spread evenly over cookie bars once cooled, cut into slices & serve. Store in an airtight container at room temperature.

Notes:
*After making this again, I actually doubled the butter and it turned out amazing!! So I updated the butter in the recipe to reflect doubling, feel free to halve the amount listed if you would like, but it’s awesome as written!