Description
Make these simple Valentine’s Sugar Cookie Bars for an easy and delicious party dessert. You will love sharing these sweet, festive treats with everyone.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1/4 teaspoon vanilla extract (for frosting)
- Red and pink food coloring (optional, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
- Press the dough evenly into the prepared baking pan.
- Bake for 20 to 25 minutes, or until the edges are lightly golden.
- Let the bars cool completely in the pan.
- Prepare the frosting: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a splash more milk if needed for spreading consistency.
- Color the frosting pink or red if desired.
- Spread the frosting evenly over the cooled cookie bars.
- Cut into squares or festive shapes.
Notes
- For extra festive flair, top the finished bars with Valentine’s sprinkles before the frosting sets.
- You can substitute almond extract for vanilla for a slightly different flavor profile.
- These bars freeze well if wrapped tightly after cooling but before frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 180
- Sugar: Approx. 18g
- Sodium: Approx. 50mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: N/A
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 22g
- Fiber: Approx. 0.5g
- Protein: Approx. 2g
- Cholesterol: Approx. 30mg