Soft and Cakey Frosted Sugar Cookie Bars
A delicious cake-like sugar cookie bar topped with a sweet buttercream frosting and fun Christmas Sprinkles.
Servings 4 dozen bars
Equipment
- Electric or Stand Mixer
Ingredients
Cookie
- 3 ½ cups Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- pinch Kosher Salt
- 1 cup Butter - softened
- ¾ cup Sugar
- 1 Egg
- ½ cup Plain Greek Yogurt
- 1 tbsp Vanilla
- Christmas Sprinkles
Frosting
- ½ cup Butter -softened
- 2 cups Powdered Sugar
- 2 tbsp Milk
- 2 tbsp Vanilla
Instructions
Cookie Base
- In a medium bowl whisk together flour, baking soda, baking powder and salt.
- In your stand mixer cream together butter and sugar until light and fluffy. Beat in egg until combined.
- Add vanilla and yogurt and mix well (it will look almost like cottage cheese - this is FINE and normal!)
- Add flour mixture a little bit at a time to the wet mixture on medium speed mix until well combined.
- Press dough into a disc shape and wrap tightly in plastic wrap - chill for 1 hour in the fridge (or longer if you want to make the dough the day before).
- Preheat oven to 350 °F - grease a rimmed baking sheet focusing on the sides and place a piece of parchment paper on it.
- Roll dough into 1/2" large rectangle and press gently into your baking sheet. You will likely have a couple of gaps to fill - simply trim some of the dough and press to fit (see photos in step-by-step)
- Bake in preheated oven for 12-14 minutes until the top is lightly golden. You do not want to over cook these bars or they will not be as soft and fluffy.
Frosting
- Beat butter on medium-high speed to make sure it is softened. Add powdered sugar and mix until it forms a thick paste. Add milk and vanilla and mix until it reaches a nice consistency for your buttercream icing. You do not want it to be thin as it needs to be spreadable.
- Once bars have cooled completely you will use an offset spatula to evenly spread the icing - top with sprinkles and cut into 48 bars.