Red, White, and Blue Sugar Cookie Bars
Easy to make and fun to share, with a tender, flavorful cookie base, a generous swoop of homemade frosting, and cheerful sprinkles on top.
Ingredients
Cookie Dough
- 3/4 cup butter softened
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
Frosting
- 1/3 cup butter softened
- 4 cups powdered sugar
- 2 Tablespoons milk any kind
- 1 teaspoon vanilla extract see note
- sprinkles as desired
Instructions
- Line a 9x13-inch baking pan with parchment paper and set aside. Preheat the oven to 375°F.
- Use an electric mixer to cream together the butter, cream cheese, granulated sugar, powdered sugar, egg, and almond extract. Start on low speed then increase to medium-high and beat until the mixture is light and fluffy.3/4 cup butter, 8 ounces cream cheese, 1 cup granulated sugar, 1/2 cup powdered sugar, 1 egg, 1 teaspoon almond extract
- Sprinkle the flour, baking powder, and salt over the mixture. Mix again on low speed just until a soft dough forms.2 and 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon table salt
- Scrape the dough out into the lined baking pan. Using either a spatula or an extra square of parchment paper, gently press the dough into an even layer and into all four corners. The dough is very soft, but take your time and you'll be able to even it out.
- Bake for 20-25 minutes. The edges should just be golden, and a knife or toothpick inserted into the middle should come out with just a crumb or two. Set the pan on a wire rack to cool to room temperature.
- To make the frosting, use an electric mixer to combine all ingredients. Start on low speed, then increase to medium-high and beat until the frosting is smooth and light.1/3 cup butter, 4 cups powdered sugar, 2 Tablespoons milk, 1 teaspoon vanilla extract
- Spread frosting in an even layer, then add sprinkles as desired.sprinkles
- Use the edges of the parchment paper to lift the entire rectangle of cookie bars out of the pan. Cut into squares and enjoy!
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Notes
- Frosting Tip: If you want to keep your frosting bright white, use clear imitation vanilla extract.
- Slicing Tip: For the neatest slices, chill the frosted cookies for a few minutes, then use a very sharp knife to cut, and wipe the knife clean in between each cut.
- Storage: These bars keep well tightly covered at room temperature for up to 5 days. If you need to stack them and want to keep the frosting tidy, use sheets of waxed paper or parchment paper in between layers.
- You can also freeze the large uncut cookie! Lift it out of the pan, carefully double wrap it in plastic wrap, then wrap it again in aluminum foil or an extra-large freezer-safe bag. Place it gently in your freezer and store for up to 3 months. When ready to proceed, unwrap the cookie, defrost at room temperature, then frost and decorate as desired.
Nutrition Estimate
Calories: 226 kcal, Carbohydrates: 34 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 6 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 31 mg, Sodium: 118 mg, Potassium: 35 mg, Fiber: 0.3 g, Sugar: 25 g, Vitamin A: 316 IU, Calcium: 16 mg, Iron: 1 mg