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Sugar Cookie Bars


For the Cookie Bars:

  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 cup salted butter (1 stick) softened to room temperature
  • 3 oz. veg oil
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon water
  • 2 eggs room temperature
  • 1/2 teaspoon vanilla

For the Frosting:

    • 1/4 cup butter (1/2 stick) softened to room temperature
    • 1/4 cup sour cream
    • 1/8 teaspoon salt
    • 2 tablespoons milk
  • 2 cups powdered sugar
  • 1/4 teaspoon vanilla
  • food coloring a few drops until desired color is achieved
  • sprinkles of your choice *optional


For the Cookie Bars:

    1. Preheat oven to 350 degrees F.
    2. In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
    3. In the bowl with a mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the egg until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
    4. Move the cookie dough into a parchment lined 8×8 or 9×9 baking pan. Press the cookie mixture down into the pan.
  1. Bake for 12-15 minutes, depending on your oven. Do not over bake. Out of the oven, let the bars cool completely in the pan.

For the Frosting:

  1. Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add big dollops of icing onto the cookie bars and spread it evenly. Add sprinkles on top if you would like. Move the pan into the fridge to chill.

  2. Let the icing set to the touch before cutting them. These cookie bars are best served chilled, also because there is dairy in the icing, it’s best to store them covered in the refrigerator.

  3. When ready, cut into bars. Serve chilled.