Patriotic Sugar Cookie Bars
These festive sugar cookie bars feature a buttery base topped with cream cheese frosting and vibrant red, white, and blue sprinkles, making them a perfect treat for your 4th of July celebrations.
Ingredients
For the Base
- 1 stick 1 stick (1/2 cup) salted butter, softened Use unsalted butter with a pinch of salt if preferred.
- 1 cup 1 cup granulated sugar
- 1 large 1 large egg
- 1 tsp 1 tsp vanilla extract
- 2 cups 2 cups all-purpose flour Replace with gluten-free blend if necessary.
- 1 tsp 1 tsp baking powder
- 1/4 cup 1/4 cup patriotic sprinkles (use jimmies) Any colorful sprinkles may work.
For the Frosting
- 2 cups 2 cups powdered sugar
- 1 stick 1 stick (1/2 cup) salted butter, softened Can substitute with more butter instead of cream cheese.
- 3 tbsp 3 tbsp cream cheese, softened Substitute with Greek yogurt for a lighter option.
- 1 tsp 1 tsp vanilla extract
- 2 tbsp 2 tbsp milk
To Serve
- Extra Extra red, white, and blue sprinkles for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×9” baking pan with parchment paper. Ensure the parchment hangs over the edges for easy removal.
- In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and then add the vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add it to the wet mixture. Mix just until combined.
- Gently fold in the patriotic sprinkles into the cookie dough.
- Spread the dough evenly in the prepared pan. Bake for 20–22 minutes or until the edges turn lightly golden. Allow to cool completely in the pan before frosting.
- In a separate bowl, beat together the powdered sugar, butter, cream cheese, vanilla, and milk until smooth and spreadable.
- Spread the frosting over the cooled cookie bars and top with more patriotic sprinkles. Slice into squares and serve!
Notes
These bars can be made ahead of time and stored in an airtight container for up to a week. They can also be frozen for up to three months.