Sugar Cookie Bars Tell a Friend

Rate this recipe:

Sugar Cookie Bars 1 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 1/2 cups - all-purpose flour
  • 1/2 teaspoons - baking powder
  • 1/2 teaspoons - salt
  • 1/2 cups - butter, (one stick)
  • 1 cups - granulated sugar
  • 1 - egg
  • 1 1/2 tablespoons - sour cream
  • 1 teaspoons - vanilla
  • 1/2 cups - butter**
  • 4 cups - confectioners' sugar, sifted**
  • 1/4 cups - half and half **, (substitute: 1/4 cup of milk and 1/4 melted butter)
  • 1 teaspoons - vanilla**
  • 1 pinchs - salt**
  • - optional- paste or gel food coloring**
  • Directions:

    To make the cookie base; Preheat the oven to 190/375/Gas Mark 5 and grease a 9×13 inch baking pan. Set aside.

    Cream the butter and sugar together until light and fluffy, approx. 3-5 minutes – the lighter, the fluffier the cookies.

    Stir in the egg, sour cream and vanilla and mix until blended. Then slowly add the flour, baking powder and salt stirring until well combined.

    Very gently (almost patting) press the dough to the greased baking pan and bake for 17-20 minutes or until a toothpick inserted comes out clean and the edges are lightly

    Allow to cool completely in the baking pan.

    To make the frosting: Cream the butter adding a little of the icing (confectioners’) sugar in additions (to prevent sugar smog!) until all the sugar has been incorporated.

    Stir in vanilla and salt. {optional} If tinting, add a drop of colour until desired shade is achieved.

    Spread the buttercream frosting evenly over the cooled sugar cookies and allow to set before cutting into bars.

    Brief Description

    Super thick and fluffy sugar cookie bars topped with deliciously creamy buttercream frosting. Quick and easy recipe.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 17 min


    **ingredients for frosting.


    Posted By:


    Posted On:

    July 12, 2013

    Print Recipe

    Speak Your Mind