4th of July Frosted Sugar Bars (Print-Friendly Version)

Soft, buttery sugar cookie bars with vanilla frosting and festive sprinkles. Great for parties or summer celebrations.

# What You’ll Need to Make This:

→ Sugar Cookie Batter

01 - 170 grams unsalted butter, at room temperature
02 - 30 grams powdered sugar
03 - 150 grams granulated sugar
04 - 2 large eggs
05 - 5 millilitres pure vanilla extract
06 - 280 grams all-purpose flour
07 - 2.5 millilitres salt
08 - 5 millilitres baking powder

→ Buttercream Frosting

09 - 113 grams unsalted butter, at room temperature
10 - 315 grams powdered sugar
11 - 45–60 millilitres milk
12 - 5 millilitres pure vanilla extract
13 - Red, white, and blue sprinkles or preferred colours, for decoration

# How to Prepare:

01 - Preheat oven to 175°C. Grease a 23 x 33 cm baking pan and line with parchment paper.
02 - In a large bowl, beat together room-temperature butter, powdered sugar, and granulated sugar until light and fluffy.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in pure vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, salt, and baking powder.
05 - Gradually fold the dry ingredients into the butter mixture, mixing just until combined. Do not overmix.
06 - Spread batter evenly into the prepared pan. Bake for 18–22 minutes, or until edges are lightly golden. Allow to cool completely in the pan.
07 - In a medium bowl, beat butter until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until creamy and spreadable.
08 - Spread frosting over cooled cookie bars. Add sprinkles before frosting sets. Cut into 24 squares and serve.

# Extra Tips:

01 - Allow both cookie bars and butter to reach room temperature before preparation for best texture.
02 - Adjust frosting consistency with additional milk for a softer spread or more powdered sugar for thickness.
03 - Store in an airtight container at room temperature for up to three days.

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