@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/frosted-sugar-cookie-bars/#recipe
headline
nameFrosted Sugar Cookie Bars
descriptionFrosted sugar cookies, minus the fussy prep.
urlhttps://12tomatoes.com/frosted-sugar-cookie-bars
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the Cookie Base:
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
For the Frosting:
  • 1/2 cup unsalted butter, very soft
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 1/4 teaspoon salt
  • Gel food coloring (optional)
  • Sprinkles (optional for garnish)
To make the Cookie Base:
  1. Preheat oven to 350°F and spray a 9x9 square baking pan with baking spray and then line it with parchment paper, set aside.
  2. In one bowl combine flour, baking soda, and salt, set aside.
  3. In another bowl cream butter, granulated sugar, and light brown sugar together until super smooth and fluffy, about 2 to 3 minutes.
  4. Add the egg, mixing well to combine.
  5. Add the dry ingredients to the butter-mixture until just combined, do not overmix the dough. Use a rubber spatula to scrape the sides and bottom of the bowl to combine the dough more thoroughly without overmixing.
  6. Press the dough evenly into the prepared pan and bake for 17 to 23 minutes or until the sides are beginning to become golden.
  7. Allow the cook base to cool in the pan for 2 to 3 hours before removing from the pan.
To make the Frosting:
  1. In a bowl beat butter until smooth, about 1 to 2 minutes.
  2. Gradually add in the powdered sugar, vanilla, heavy cream, and salt, beating until well combined. If the frosting is still too thick, you can add additional cream if needed.
  3. If you want to color the frosting you can add it in small batches until it reaches the desired shade.
  4. Apply the frosting evenly over the cookie base and garnish with sprinkles.
  5. For a cleaner cut, freeze the cookie bars for 20 minutes and then slice with a sharp knife, cleaning the blade between slices. Serve and enjoy!
Frosted sugar cookies, minus the fussy prep.
Course: Dessert
Allergen(s): Gluten, Milk, Wheat, Eggs, Gluten, Milk, Wheat, Eggs

Recipe adapted from Life Love and Sugar.

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Frosted Sugar Cookie Bars

Frosted sugar cookies made in a sheet pan for easy assembly.

Frosted Sugar Cookie Bars

5 from 1 votes
Cuisine: American
Servings: Makes about 9 to 12 bars
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the Cookie Base:

  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

For the Frosting:

  • 1/2 cup unsalted butter, very soft
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 1/4 teaspoon salt
  • Gel food coloring (optional)
  • Sprinkles (optional for garnish)

To make the Cookie Base:

  1. Preheat oven to 350°F and spray a 9x9 square baking pan with baking spray and then line it with parchment paper, set aside.
  2. In one bowl combine flour, baking soda, and salt, set aside.
  3. In another bowl cream butter, granulated sugar, and light brown sugar together until super smooth and fluffy, about 2 to 3 minutes.
  4. Add the egg, mixing well to combine.
  5. Add the dry ingredients to the butter-mixture until just combined, do not overmix the dough. Use a rubber spatula to scrape the sides and bottom of the bowl to combine the dough more thoroughly without overmixing.
  6. Press the dough evenly into the prepared pan and bake for 17 to 23 minutes or until the sides are beginning to become golden.
  7. Allow the cook base to cool in the pan for 2 to 3 hours before removing from the pan.

To make the Frosting:

  1. In a bowl beat butter until smooth, about 1 to 2 minutes.
  2. Gradually add in the powdered sugar, vanilla, heavy cream, and salt, beating until well combined. If the frosting is still too thick, you can add additional cream if needed.
  3. If you want to color the frosting you can add it in small batches until it reaches the desired shade.
  4. Apply the frosting evenly over the cookie base and garnish with sprinkles.
  5. For a cleaner cut, freeze the cookie bars for 20 minutes and then slice with a sharp knife, cleaning the blade between slices. Serve and enjoy!