These sugar cookie bars are chewy and buttery with a rich vanilla flavor. They're easy to make with simple ingredients, and taste amazing slathered with homemade vanilla buttercream frosting and topped with your favorite sprinkles!
Preheat oven to 350 degrees F. Line an 8x8” baking pan with parchment paper and lightly grease, set aside.
In a medium bowl, combine flour, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy (about 1 minute).
Add the egg, vanilla extract and almond extract beat until combined.
Add the flour mixture and beat until the dough is smooth.
Press the dough into the bottom of the prepared pan.
Bake for 25 minutes, or until the bars are set and lightly browned on top.
Let cool completely.
Make the frosting
Once the bars have finished cooling, make the frosting.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt until smooth.
Then, add 1 cup powdered sugar and beat until combined.
Then, add the milk and the remaining powdered sugar), and beat until smooth.
Assemble
Spread the frosting on the cooled bars.
If desired, evenly distribute sprinkles over the top of the bars.
Chill in the refrigerator until the frosting is set (about 1 hour).
Serve
Cut into squares and serve at room temperature.
Video
Notes
*Nutrition information calculated with the frosting recipe included. Ingredient Substitution Notes
All-purpose flour. pastry flour, bread flour and all-purpose gluten-free flour are all possible substitutions.
Salted butter. Unsalted butter works well in place of salted butter.
Granulated sugar. use white sugar or organic cane sugar for best results.
Almond extract. optional but recommended- can be omitted.
Eggs. Make sure your eggs are fresh and at room temperature. To get them to room temperature fast, put them in a bowl of warm water.
Store/FreezeStore leftover bars in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.Freeze sugar cookie bars in an even layer in an airtight container for up to 2 months.