4th Of July Sugar Cookie Bars (Printable Version)
Soft sugar cookie bars with creamy vanilla frosting and festive red, white, and blue sprinkles for Independence Day.
# What You'll Need:
→ Cookie Base
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 large egg yolk
08 - 2 teaspoons pure vanilla extract
09 - 1/4 teaspoon almond extract (optional)
→ Vanilla Frosting
10 - 1/2 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1 1/2 teaspoons pure vanilla extract
14 - Pinch of salt
15 - Red, white, and blue sprinkles
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, allowing overhang on two sides for easy removal later.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in the whole egg, egg yolk, vanilla extract, and almond extract (if using) until fully incorporated and smooth.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Do not overmix.
06 - Transfer the dough to the prepared pan. Use a spatula or lightly floured fingers to press it evenly across the bottom.
07 - Bake for 18-20 minutes until the edges are lightly golden brown but the center remains slightly soft. Avoid overbaking.
08 - Let the bars cool completely in the pan set on a wire rack. The frosting will melt if applied to warm bars.
09 - While bars cool, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, milk, vanilla, and salt. Beat until fluffy and spreadable, adding more milk if needed for desired consistency.
10 - Spread the frosting evenly over the completely cooled bars. Immediately sprinkle with red, white, and blue sprinkles while the frosting is still soft so they adhere well.
11 - Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 equal squares and serve immediately or store in an airtight container.
# Expert Tips:
01 -
- No rolling pin required, no cookie cutters to wash, and they bake all at once like a sheet cake
- The texture stays soft for days, unlike traditional cutout cookies that can get crisp
- You can frost them right in the pan and nobody needs to know how easy it was
02 -
- Overbaking by even two minutes transforms these from soft to dry, so trust the slight golden edges and set timer
- Room temperature ingredients matter because cold butter creates pockets of flour that never quite bake out
- These actually taste better on day two when the flavors have had time to settle into the frosting
03 -
- Use an offset spatula to frost these for that perfectly smooth, professional looking finish
- Chill the frosted bars for 15 minutes before cutting to get clean, professional looking edges