Irresistible July Frosted Sugar Bars

Festive sugar cookie bars bring the ultimate burst of color and sweetness to any Fourth of July table. These delicious bars are soft and tender with a rich, buttery base and are topped with luscious vanilla buttercream before getting showered in vibrant sprinkles. They come together fast and never fail to wow at parties—I have made these every summer since my kids were little, and they always disappear quickly from the dessert tray.

I first made these bars when my oven broke and I could not do individual cookies for a block party. Now I make them yearly, and my neighbors look forward to bringing home extra slices.

Ingredients

• Unsalted butter: Room temperature butter makes every bite rich and ensures the batter is fluffy and creamy
• Powdered sugar: Used in the batter for extra tenderness and in the frosting for velvety texture sift for the smoothest results
• Granulated sugar: Gives classic sweetness and a great soft crumb choose a fine grain if possible
• Large eggs: Bind everything together for soft cookie bars fresher eggs always blend better
• Pure vanilla extract: Delivers warm bakery flavor always pick real vanilla for the best taste
• All-purpose flour: The structural base use fresh flour for a light texture
• Salt: Enhances all the flavors
• Baking powder: Helps the bars rise softly look for aluminum free for a cleaner taste
• Milk: Needed for buttercream choose whole milk for richness but any milk can work
• Decorative red white and blue sprinkles: Add festive flair and crunch pick bold vibrant sprinkles for pop

Step-by-Step Instructions

Prep the Pan:

Grease a 9x13 inch baking pan thoroughly and line with parchment paper cut to size for easy removal later

Cream the Butters and Sugars:

In a large bowl beat the room temperature butter powdered sugar and granulated sugar together for several minutes until the mixture is light and fluffy This step is essential for a soft cookie texture

Add Eggs and Vanilla:

Mix in the eggs one at a time beating well after each addition Stir in the vanilla extract until fully combined

Mix Dry Ingredients:

In a separate bowl whisk together the flour salt and baking powder Make sure it is evenly mixed with no lumps

Combine Wet and Dry Ingredients:

Gradually add the dry flour mixture to the wet butter and sugar mixture Mix only until everything comes together do not overwork the dough for the softest bars

Spread and Bake:

Press the dough evenly into the prepared pan smoothing the top Bake at 350 degrees Fahrenheit for 18 to 22 minutes or until the edges are lightly golden Do not overbake Cool completely in the pan

Make the Buttercream Frosting:

Beat room temperature butter in a clean bowl until creamy Slowly add powdered sugar followed by the milk and vanilla extract Beat until fluffy and smooth Add more milk if too stiff or more sugar if too loose

Frost and Decorate:

Spread the frosting evenly over the cooled bars Sprinkle generously with red white and blue decorations while the icing is still tacky to help them stick

Slice and Serve:

Use parchment to lift the whole cookie slab out of the pan Place on a cutting board and cut into squares for easy serving

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I always look forward to adding the sprinkles my favorite part as my kids love helping choose the most colorful mix Some of our best July Fourth memories are laughing together as the bars get showered in color

Storage Tips

Keep sugar cookie bars in an airtight container at room temperature for up to three days If you live somewhere humid a layer of wax paper between bars prevents sticking For longer storage freeze bars unfrosted for up to one month then frost and decorate after thawing

Ingredient Substitutions

Swap milk in the buttercream with dairy free milk for a vegan twist If needed use a good quality gluten free all purpose flour Important to sift it well For the butter a plant based stick can often work in these bars just make sure it has a similar fat content to dairy butter

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Serving Suggestions

Pair with fresh summer berries on the side for a festive dessert plate For parties cut bars into smaller bite sized squares so guests can sample other desserts These are also fun for birthday parties—just change the sprinkle colors to match your theme

Cultural and Historical Context

Sugar cookies have roots in early American baking and the bar format mirrors the practicality of community events and celebrations The Fourth of July version draws inspiration from classic bake sale and potluck treats that gather neighbors together You get all the joy of a decorated sugar cookie with a fraction of the work making it a true crowd pleaser

Recipe FAQs

→ How do you achieve a soft and chewy texture?

Using room-temperature butter and not overbaking the bars ensures they stay tender and moist.

→ Can I make these bars ahead of time?

Yes, store them in an airtight container for up to 3 days. Frost just before serving for best results.

→ What type of sprinkles work best?

Decorative jimmies or nonpareils in red, white, and blue add festive flair, but any color can be used.

→ Can I adjust the frosting consistency?

Absolutely. Add more milk for a softer texture or extra powdered sugar for a stiffer spread.

→ Is it possible to halve the batch?

Yes, simply reduce ingredient quantities by half and use an 8x8-inch pan for a smaller batch.

→ What is the best way to cut clean squares?

Chill the bars briefly before slicing, and wipe your knife clean between cuts for neat edges.