Halloween Sugar Cookie Bars (Printable Version)
# What You'll Need:
→ Sugar Cookie Bars
01 -
115 g unsalted butter, softened to room temperature
02 -
200 g granulated sugar
03 -
1 large egg, room temperature
04 -
2 teaspoons vanilla extract
05 -
30 ml milk, room temperature
06 -
250 g all-purpose flour
07 -
3 g baking powder
08 -
2 g salt
09 -
40 g Halloween jimmie-style sprinkle blend
→ Vanilla Cream Cheese Frosting
10 -
60 g unsalted butter, softened to room temperature
11 -
115 g cream cheese, softened to room temperature
12 -
250 g powdered sugar
13 -
1 teaspoon vanilla extract
14 -
1 g salt
15 -
30 ml heavy cream
16 -
1–2 drops gel food coloring, optional for desired color
17 -
20 g Halloween sprinkle blend, for decorating
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease an 20 cm x 20 cm baking pan with nonstick spray and line with parchment paper, allowing excess to hang over the sides.
02 -
In a large bowl using an electric mixer or stand mixer fitted with paddle attachment, beat softened butter and granulated sugar until light and fluffy.
03 -
Add egg, vanilla extract, and milk to the creamed mixture. Mix until fully combined.
04 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
05 -
Gently fold in jimmie-style sprinkles until evenly distributed throughout the dough.
06 -
Transfer dough into the prepared pan and press evenly into corners. Bake for 25 minutes or until edges are golden brown. Remove from oven and cool completely in the pan.
07 -
In a clean bowl, beat softened butter and cream cheese together until smooth and creamy. Add powdered sugar and combine on low speed. Mix in vanilla extract, salt, and heavy cream. If desired, add gel food coloring and beat at medium-high speed for 2 minutes until frosting is light and fluffy.
08 -
Once bars are cool, spread frosting evenly over the surface using an offset spatula. Garnish with Halloween sprinkles as desired.
09 -
Lift the bars out of the pan using parchment paper overhang. Cut into 16 squares and serve at room temperature.
# Helpful Notes:
01 -
For easy removal, line the pan with parchment paper, allowing excess to hang over the sides.
02 -
Store bars in an airtight container in the refrigerator for up to 3 days. Allow to reach room temperature before serving for optimal texture.