Patriotic Sugar Cookie Bars (Printer-Friendly)
Soft buttery sugar cookie bars with red, white, and blue frosting and sprinkles for Independence Day.
# What You’ll Need:
→ Sugar Cookie Bars
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 1/4 cup heavy cream or milk
11 - 1 teaspoon pure vanilla extract
12 - Red gel food coloring
13 - Blue gel food coloring
→ Decoration
14 - Red, white, and blue sprinkles
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper and lightly grease the surface.
02 - In a large mixing bowl, beat together unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
03 - Add eggs, one at a time, beating well after each addition. Stir in pure vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt until evenly mixed.
05 - Gradually add the dry ingredients into the creamed mixture, mixing just until a smooth dough forms.
06 - Transfer dough to the prepared baking pan. Spread evenly and smooth the surface with a spatula.
07 - Bake in preheated oven for 18 to 22 minutes, until edges are lightly golden and center is set. Do not overbake.
08 - Allow the bars to cool completely in the pan on a wire rack before frosting.
09 - In a clean bowl, beat softened butter until creamy. Gradually mix in powdered sugar, then add pure vanilla extract and heavy cream or milk. Beat on high speed for about 2 minutes until light and fluffy.
10 - Divide frosting evenly among three bowls. Leave one portion plain for white, tint one portion red using gel food coloring, and the third portion blue. Mix well to achieve even coloring.
11 - Dollop spoonfuls of each color frosting over the cooled bars. Swirl gently with an offset spatula for a marbled effect or spread in sections for stripes.
12 - Immediately garnish the surface with red, white, and blue sprinkles while the frosting is still soft.
13 - Carefully remove from the pan, cut into 24 even bars, and serve.
# Helpful Hints:
01 -
- You get all the joy of classic sugar cookies but without the rolling, cutting, or fuss.
- They stay soft for days, which means sneaky midnight snacks taste just as good as the first bite.
02 -
- Once, I frosted the bars before they cooled and ended up with a sliding, sticky mess.
- Dividing the frosting and using gel colors gives a deeper, brighter look than liquid food coloring—no more pastel pink when you wanted true red!
03 -
- For the softest bars, be sure to measure the flour by spooning it into the cup, not scooping.
- Add a splash of almond extract to the dough if you want just a hint of something special that makes guests ask for the recipe.