Name: The Easy Sugar Cookie Bars No One Can Resist
Prep time: 20 min
Cook time: 22 min
Total time: 2 h 12 min
Yield: 16
Cuisine: American
Ingredients: Nonstick cooking spray; 2 cups (240g) all-purpose flour; 2 tablespoons cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 stick (113g) unsalted butter, room temperature; 1 cup (200g) granulated sugar; 1 large egg, room temperature; 1/4 cup (57g) sour cream, room temperature; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon almond extract, optional; 1 stick (113g) unsalted butter, room temperature; 1 teaspoon vanilla extract; 1/8 teaspoon kosher salt; 1 1/2 cups (180g) powdered sugar, sifted; 2 tablespoons milk; 1 to 2 drops gel food coloring; Sprinkles, for decorating, optional

1 Arrange a rack in the center of the oven. Lightly spray a 9x9-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on two sides.

2 In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.

3 Add the butter and sugar to the bowl of a stand mixer fitted with the paddle or a large mixing bowl with a hand mixer. Beat at medium speed until mostly smooth and well combined, about 3 minutes. Scrape down the sides of the bowl. Add the egg on low speed until fully combined, about 1 minute. Scrape down the sides of the bowl with a spatula. Beat in the sour cream, vanilla, and almond extract, if using, until combined. Add the flour mixture, beating at low speed until just combined. Scrape down the sides of the bowl and the paddle as needed.

4 Transfer the cookie dough to the prepared pan and use lightly greased hands to spread and press it into an even layer. Bake until the edges are golden and the top just starts to color, 22 to 25 minutes. For soft, chewy bars, bake for the shorter amount of time. For airier bars similar to Lofthouse-style sugar cookies, bake for the longer amount of time. Allow the bars to cool completely in the pan set on a wire rack.

5 In a stand mixer fitted with the paddle or a bowl with a hand mixer, beat the butter, vanilla, and salt on medium speed until smooth and combined, about 1 minute. Add the powdered sugar and milk and beat on low until combined. Increase the speed to medium, and beat until pale and fluffy, 1 minute longer. To color the frosting, add 2 to 3 drops of food coloring and mix to combine. (I used about 2 drops of red food gel for a light pink frosting).

6 Once fully cooled, use the overhanging parchment to lift the sugar cookie bars out of the pan. Use a spatula to spread the frosting over the bars in an even layer. Decorate with sprinkles, if using. Cut into 16 squares and serve. Store leftover bars in an airtight container at room temperature for up to 3 days, separated by layers of parchment so they don’t stick to each other. Love the recipe? Leave us stars and a comment below!