Description
These Vanilla Bean Sugar Cookie Bars are a delightful twist on classic sugar cookies, baked into easy-to-serve bars and topped with a smooth, creamy vanilla bean frosting. Perfect for dessert or a sweet snack, these bars combine rich vanilla flavor with a soft, buttery texture.
Ingredients
Scale
For the Cookie Bars:
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Prepare the Baking Pan: Preheat the oven to 350°F and grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the bars.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step incorporates air that helps the bars bake with a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla bean paste until fully combined to infuse the dough with rich vanilla flavor and help bind the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning elements.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the bars tender and soft.
- Shape the Bars: Press the cookie dough evenly into the prepared 9×13-inch baking pan, creating a uniform layer for even baking.
- Bake: Place the pan in the oven and bake for 18–22 minutes, or until the edges are lightly golden and the center is set but not overbaked.
- Cool Completely: Remove the bars from the oven and allow them to cool fully in the pan, which is essential before applying frosting to prevent it from melting.
- Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar 1 cup at a time, mixing well between additions for smooth consistency.
- Add Flavor and Texture to Frosting: Stir in the vanilla bean paste and a pinch of salt, then add 1 to 2 tablespoons of heavy cream or milk until the frosting reaches a smooth, spreadable consistency.
- Frost the Bars: Spread the vanilla bean frosting evenly over the cooled cookie bars using a spatula or knife.
- Serve: Slice into 24 squares and serve. Optionally, top with sprinkles for added color and fun.
Notes
- For a pop of color and festive look, top the frosted bars with sprinkles before the frosting sets.
- Store the bars in an airtight container to keep them soft and fresh for several days.
- If vanilla bean paste is not available, you can substitute it with an equal amount of vanilla extract.
