Description
Ultra-soft and chewy Sugar Cookie Bars loaded with rainbow sprinkles and topped with a thick, fluffy vanilla buttercream frosting.
Ingredients
Cookie Bars:
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
6 Tablespoons (60g) rainbow sprinkles (not nonpareils)*
Vanilla Buttercream:
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
2 and 1/4 cups (270g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream or half-and-half*
1 teaspoon pure vanilla extract
pinch of salt, to taste
optional: gel food coloring (I used 1 drop red) and extra sprinkles
Instructions
1. Preheat oven to 350°F (175°C), line an 8×8-inch pan with parchment, and whisk flour, baking powder, baking soda, cornstarch, and salt.
2. Beat softened butter and granulated sugar for 2 minutes, then beat in egg, egg yolk, vanilla extract, and optional almond extract.
3. Fold dry ingredients into creamed butter on low speed, then fold in rainbow sprinkles.
4. Press dough evenly into prepared pan and bake for 20 to 22 minutes until edges are lightly golden; cool completely on a wire rack.
5. Beat softened butter for 2 minutes, then beat in confectioners’ sugar, cream, vanilla, salt, and optional food coloring until fluffy.
6. Spread buttercream over cooled cookie base, garnish with extra sprinkles, slice into squares, and serve.
Notes
Use jimmie sprinkles instead of nonpareils to avoid color bleeding. Cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert / Bars
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 32g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 14g
- Protein: 2g