Valentine's Day Sugar Cookie Bars

Three sugar cookie bars decorated for valentine's day stacked on white plate.

No ratings yet

Valentine's Day Sugar Cookie Bars

These Valentine’s Day Sugar Cookie Bars are everything you love about classic sugar cookies, but so much easier to make! These delicious bars are soft, buttery and topped with rich, creamy frosting and festive sprinkles! A quick and easy way to enjoy homemade sugar cookie flavor without all the extra fuss!

Course Dessert

Cuisine American

Keyword sugar cookie bar recipe, sugar cookie bars, valentines day sugar cookie bars

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 392kcal

Author Trish - Mom On Timeout

Ingredients

Cookie Bars

1 cup unsalted butter softened (227 grams)
1 ½ cups granulated sugar 300 grams
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour 300 grams
½ teaspoon baking powder
½ teaspoon fine sea salt

Frosting

16 tablespoons salted butter add half a teaspoon of fine sea salt if using unsalted butter
4 to 6 cups cups powdered sugar divided
6 tablespoons maraschino cherry juice
1 teaspoon almond extract

Sprinkles

⅓ cup sprinkles

Instructions

Cookie Bars

Preheat the oven to 350°F. Line a 9x13-inch pan (with straight sides) with parchment paper. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy.
1 cup unsalted butter, 1 ½ cups granulated sugar
Beat in the egg, egg yolk, vanilla extract and almond extract until well combined.
1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, ½ teaspoon almond extract
Whisk together the flour, baking powder and salt in a separate bowl.
2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon fine sea salt
Add the dry ingredients to the wet ingredients, mixing until just combined.
Spread the cookie dough evenly into the prepared baking pan using your hands, offset spatula or spatula.
Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the bars to cool completely in the pan.

Cherry Frosting

In a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy.
16 tablespoons salted butter
Gradually beat in about two cups of the powdered sugar.
2 cups powdered sugar
Beat in the maraschino cherry juice and almond extract until completely combined.
1 teaspoon almond extract, 6 tablespoons maraschino cherry juice
Gradually beat in the rest of the powdered sugar, about a cup at a time.If your frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time.
2 cups powdered sugar
Once the cookie bars are completely cool, spread the frosting evenly over the top.
Add sprinkles if desired. Cut into bars and serve. Enjoy!
⅓ cup sprinkles

Video

Notes

Storage Information

Make Ahead: You can make the frosting ahead and store it in the refrigerator for up to 3 days. Bring it to room temperature and give it a quick mix with a beater before spreading it on the bars.
Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container in the refrigerator for up to a week. Before serving, let them come to room temperature.
Freezer: Unfrosted cookie bars can be frozen for up to three months and stored in a freezer-safe container or bag. Thaw at room temperature before frosting and serving.

Tools and Equipment (affiliate links): Offset Spatula | Stand Mixer | Mixing Bowls | Straight Sided 9×13 Baking Dish

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition