Ingredient and Equipment List
Butter – Butter is a main component for both flavor and texture. I recommend real, salted butter. If you use unsalted butter, you’ll want to add about 1 teaspoon extra salt to your dough. Sugar– White granulated sugar. Eggs – It’s important to use large or extra large eggs in this recipe or your dough may turn out a little dry. Vanilla Extract – Pure or artificial vanilla extract is fine. Almond Extract – I love almond extract in my sugar cookies, but if you aren’t a fan, you can omit this, or replace with additional vanilla, or even another flavor extract of your choice (lemon is also pretty great). Flour – Use regular all purpose flour. It’s very important to measure your flour carefully in this recipe, see tips in recipe. Baking Soda – Baking soda will help your cookie bars rise. Salt – I suggest using normal table salt in this recipe, because the small granules will distribute better. Powdered Sugar – Powdered sugar is used for the fluffy buttercream frosting. Milk – Just a small amount of milk is used for the consistency in the frosting. Any type of milk will work just fine, even a plant based one. Sprinkles and food coloring – Optional but fun!
How to Make Frosted Sugar Cookie Bars
TIP: If you have a stand mixer, you’ll want to utilize it for this recipe. Besides being a very large amount of dough, this recipe comes together better with a stand mixer. If you are using a hand mixer, you might find that it doesn’t feel like it’s coming together at first. Keep mixing, and even knead it with your hands at the end if you need to and it will come together!
