Sugar Cookie Bars

I’m not great about celebrating holidays. This morning Hubster had to remind me that St. Patrick’s Day is tomorrow and I should probably wear green to my 9-to-5 following last year’s teasing for not color coordinating with the holiday.  


So, while this dessert is technically green it’s just a coincidence… though you could certainly make these sugar cookie bars to celebrate your faux Irish heritage.

I was actually going for a teal color and by the time I realized I needed more blue I was afraid the frosting would separate. It’s ironic because it’s nearly the same green Lindsay used and then regretted. I think she’s spot on with her suggestion that pink is the right color for these bars.



It didn’t really matter what color they were, when I saw them on Love and Olive Oil I knew they had to be mine and they did not disappoint!!! Each bite was a perfect mouthful of soft sugar cookie goodness. Just don’t make these if you’re on a diet. These are not diet food… but in the best “those 5 pounds are worth it” kind of way.


Sugar Cookie Bars
Downsized from Love and Olive Oil’s Sugar Cookie Bars

½ cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp salt
¼ tsp baking soda

½ cup butter, at room temperature
½ tsp vanilla extract
pinch of salt
2 cups powdered sugar, sifted
2 ½ Tbsp milk
food coloring, if desired

Preheat oven to 375 degrees. In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl sift together flour, salt, and baking soda. Slowly add to butter mixture and mix just until combined. Grease an 9×9 baking dish or walled casserole dish. Evenly spread out batter.

Bake for 10-15 minutes until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.

To prepare frosting, in a large bowl, beat butter until fluffy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreadable. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Notes: I like under baked cookies. If you’re looking for something a bit firmer, bake for an additional 10 to 15 minutes. Also, I didn’t use all of the frosting, but if you like a super sweet treat feel free to really coat them.

Peter - March 19, 2012 - 9:49 pm

Yeah, these were awesome.

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