Description
These Sugar Cookie Bars are soft, buttery, and topped with creamy green frosting and sprinkles, making them perfect for St. Patrick’s Day! They’re easier than rolling out individual cookies but still have that classic sugar cookie taste.
Ingredients
Units
Scale
- For the Cookie Bars:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, enhances flavor)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon milk
- For the Green Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk (adjust for consistency)
- Green food coloring
- Green and gold sprinkles, for decorating
Instructions
- Make the Sugar Cookie Bars:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add egg and extracts – Mix in the egg, vanilla extract, and almond extract until smooth.
- Combine dry ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
- Mix the dough – Gradually add the dry ingredients to the wet mixture, stirring until just combined. Add milk to help the dough come together.
- Bake – Press the dough evenly into the prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden. Let cool completely before frosting.
- Make the Frosting:
- Beat the butter – In a large bowl, beat butter until smooth.
- Add sugar and liquid – Gradually mix in powdered sugar, then add vanilla extract, cream/milk, and green food coloring. Beat until light and fluffy.
- Frost the bars – Spread the green frosting evenly over the cooled cookie bars.
- Decorate & Serve:
- Add sprinkles – Top with green and gold sprinkles for a festive touch.
- Slice & enjoy – Cut into squares and serve!
Notes
- For a larger batch: Double the recipe and bake in a 9×13-inch pan for 20-22 minutes.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Frosting variation: Swap vanilla for mint extract for a minty twist!
Nutrition
- Calories: ~220
- Sugar: ~20g
- Sodium: ~50mg
- Fat: ~10g
- Saturated Fat: ~6g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~0.5g
- Protein: ~2g
- Cholesterol: ~30mg