Description
Delight in these soft and aromatic Vanilla Bean Sugar Cookie Bars topped with creamy Vanilla Bean Frosting. Perfectly tender and bursting with real vanilla bean flavor, these bars make an easy and irresistible dessert for any occasion.
Ingredients
Scale
For the sugar cookie bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla bean paste (or 2 teaspoons pure vanilla extract)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the vanilla bean frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)
- Pinch of salt
- Sprinkles (optional, for topping)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to ensure easy removal of the bars after baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Incorporate egg and vanilla: Beat in the egg and vanilla bean paste until fully combined, ensuring a smooth and fragrant batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms without overworking to keep the bars tender.
- Press and bake: Evenly press the dough into the prepared baking pan. Bake for 18–22 minutes until the edges turn lightly golden and the center is set but still soft.
- Cool completely: Allow the cookie bars to cool completely in the pan on a wire rack before frosting to ensure the frosting sets properly.
- Make the frosting: Beat softened butter in a bowl until creamy. Slowly add powdered sugar 1 cup at a time, mixing well. Add vanilla bean paste, heavy cream or milk, and a pinch of salt, then beat on high for 2–3 minutes until light and fluffy. Adjust consistency with extra milk or powdered sugar if needed.
- Frost the bars: Spread the vanilla bean frosting evenly over the cooled sugar cookie bars. Optionally, sprinkle with colorful sprinkles for decoration.
- Chill and serve: Chill the frosted bars for 15–20 minutes in the refrigerator to firm up for easier slicing. Cut into 20–24 squares and enjoy.
Notes
- Vanilla bean paste adds a rich and aromatic vanilla flavor with visible flecks, enhancing the bars noticeably.
- If using vanilla extract instead of paste, increase the amount by 1/2 teaspoon for deeper flavor.
- Store leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
