Patriotic Sugar Cookie Bars (Print View)
Soft, buttery sugar cookie bars with red, white, and blue swirled frosting and sprinkles for festive gatherings.
# What You'll Need:
→ Sugar Cookie Base
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - 2 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Frosting
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar, sifted
10 - 1/4 cup heavy cream or milk
11 - 1 teaspoon pure vanilla extract
12 - Red gel food coloring
13 - Blue gel food coloring
→ Decorating
14 - Red, white, and blue sprinkles
# How to Make:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and grease lightly.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Transfer the dough to the prepared pan. Spread into an even layer and smooth the surface using a spatula.
07 - Bake for 18 to 22 minutes, or until the edges are lightly golden and the center is set. Avoid overbaking.
08 - Allow to cool completely in the pan on a wire rack before frosting.
09 - Beat softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream. Beat on high until the frosting is light and fluffy, about 2 minutes.
10 - Separate the frosting evenly into three bowls. Leave one bowl plain (white), tint one with red food coloring, and tint the third with blue food coloring.
11 - Spoon dollops of each colored frosting randomly over the cooled bars. Swirl gently with an offset spatula for a marbled look, or spread distinct sections for stripes. Immediately add red, white, and blue sprinkles.
12 - Cut the bars into 24 squares and serve.
# Expert Suggestions:
01 -
- The cookie bars turn out so soft and buttery, nobody will guess how simple they are to make.
- It’s the kind of recipe that brings maximum festive flair without hours of fussing over individual cookies.
02 -
- Let the bars cool totally before frosting or the colors can run together into a purpley mess.
- I once tried regular food dye and ended up with pastel streaks instead of bold stripes—stick with gel for the best look.
03 -
- If your frosting is too thick, add a splash more cream—too thin, add extra powdered sugar spoonful by spoonful.
- Press parchment with a bit of overhang for the easiest bar removal ever.