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Softest Sugar Cookie Bars

5 from 2 votes
Super soft sugar cookie bars baked in a 9x9 pan, frosted with a vanilla buttercream frosting
Print Recipe
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Course: cookie, cookie bars, Dessert, seasonal recipes
Servings: 12

Ingredients

For the cookie bars

  • ½ cup salted butter softened
  • 2 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup cane sugar
  • 2 cups all-purpose flour spoon into the measuring cup and level off
  • 1 tsp baking powder

For the frosting

  • 3/4 cup unsalted butter softened
  • 2 tsp vanilla extract
  • 1 and ½ cups powdered sugar
  • 1 tbsp milk
  • festive sprinkles or food coloring I used ¼ tsp butterfly pea flower powder to dye the frosting blue naturally. See notes for instructions to get the "robin egg" effect.

Instructions

  • Preheat oven to 350 ℉. Line a 9x9 pan with parchment paper. Beat together butter, cream cheese and vanilla until light and fluffy. Add the egg and sugar and beat until well combined. Add the flour and baking powder and beat again just until combined.
  • Butter your hands or a spatula and press the dough into your prepared pan. Bake for 18-20 minutes. Edges will be golden brown. Let the cookie set in the pan for about 10 minutes before removing and placing on a cooling rack. Let cool completely before frosting. 
  • See notes if you want to add hearts to the cookie bars. To make the frosting beat together the butter and vanilla until the butter is lighter in color and fluffy. Beat in the powdered sugar and milk until smooth. Spread the frosting over the cooled cookie and make the frosting weepy with the back of a spoon. Add sprinkles if desired. Cut into 9 or 12 bars and enjoy!

Notes

For the Robin Egg effect, dye the buttercream your desired shade of blue. Spread onto the cookie bar. In a small bowl, combine 2 teaspoons of cocoa powder and 1-2 teaspoons of vanilla extract to get a thin brown paste. Dip a pastry brush into the mixture and scrape off any excess against the side of the bowl. Quickly run the brush against your finger to get speckles. Highly suggest practicing in the sink or on wax paper, this part is messy!
 
For the raspberry hearts, after you make the frosting, set a couple spoonfuls aside and stir in the raspberry powder or pink food coloring. Add the frosting to a piping bag or ziploc bag. Cut off the tip of the piping bag (or a corner if using a ziploc bag). To make the hearts, pipe the frosting on the cookie bars in a V motion. You may want to practice on wax paper first to get the hang of it!