Description
Soft and buttery sugar cookie bars topped with fluffy pink buttercream frosting and colorful sprinkles. These thick, tender bars are easy to make, perfect for parties, and deliver classic bakery flavor in every bite.
Ingredients
Units
Scale
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- A few drops pink food coloring
- 1/4 cup rainbow sprinkles
Instructions
- Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Press the dough evenly into the prepared baking pan and smooth the top.
- Bake for 18 to 22 minutes, until the edges are lightly golden and the center is set. Do not overbake.
- Allow the bars to cool completely in the pan.
- In a clean bowl, beat powdered sugar, heavy cream, and additional softened butter if needed for smooth texture, along with pink food coloring, until creamy and fluffy.
- Spread the frosting evenly over the cooled bars and top with rainbow sprinkles.
- Slice into 24 squares and serve.
Notes
- Make sure the bars are completely cooled before frosting to prevent melting.
- Chill the frosted bars for 20 minutes before slicing for cleaner edges.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.