Imagine biting into a soft, buttery cookie bar that's packed with colorful sprinkles and topped with dreamy buttercream frosting - a dessert that screams birthday celebration in every single bite! These Birthday Frosted Sugar Cookie Bars are not just a treat; they're an experience that will transport you back to childhood birthday parties, with their perfect balance of sweetness, texture, and pure joy. Whether you're hosting a birthday bash or just craving a delightful sweet escape, these cookie bars are guaranteed to make everyone's day a little brighter and a lot more delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 bars
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sprinkles
- Buttercream frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the unsalted butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the colorful sprinkles using a spatula, distributing them evenly throughout the dough.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly and smoothing the top with a spatula or the back of a spoon.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the center is set but still soft.
- Remove from the oven and let cool completely in the pan on a wire rack, approximately 1 hour.
- Once cooled, use the parchment paper to lift the cookie bars out of the pan and transfer to a cutting board.
- Generously spread buttercream frosting over the top of the cooled cookie bars.
- Sprinkle additional colorful sprinkles on top of the frosting for extra decoration.
- Cut into 24 even bars using a sharp knife and serve.
Tips
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for the smoothest, most consistent dough.
- Don't Overmix: Mix the dry and wet ingredients just until combined to keep the bars tender and soft.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting the bars super easy and mess-free.
- Sprinkle Distribution: Fold sprinkles gently to avoid bleeding colors and ensure even distribution.
- Cooling is Crucial: Let the bars cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: Use an offset spatula for smooth, even frosting application.
- Storage Tip: These bars can be stored in an airtight container at room temperature for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
