Quarantine Recipes: Frosted Sugar Cookie Bars

Emily Derrenbacker, Writer - The Reporter

Craving something sweet during quarantine? These frosted sugar cookie bars are the perfect mix between cake and cookie. Soft, chewy, and topped with vanilla buttercream, these cookies are going to make your time in isolation so much better. 


Cookie Ingredients:

1/2 cup unsalted butter, softened 

3/4 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract or maple syrup

1 1/2 cups flour, spoon and leveled

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cornstarch

1/2 cup rainbow sprinkles


Vanilla Frosting Ingredients:

3/4 cup unsalted butter, softened

2 1/4 cups confectioners sugar

3 tablespoons heavy cream or half-and-half

1 teaspoon vanilla extract or maple syrup

1/8 teaspoon salt (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside. 
  2. In a large bowl, cream the softened butter for one minute on medium speed using a mixer. Once it is smooth, add the sugar on medium speed until fluffy. Beat in the egg, egg yolk, and vanilla extract. 
  3. In another bowl, whisk together the flour, salt, baking soda, baking powder, and cornstarch. With the mixer on low speed, slowly add in the dry ingredients to the wet ingredients. Once combined, gently fold in the sprinkles using a spatula. 
  4. Press the cookie dough evenly into the baking pan. Bake for 25 minutes or until very lightly browned on the top. The cookies should be soft, so be careful not to overbake. Allow the cookie to cool completely at room temperature; the center will slightly sink. 
  5. To make the frosting, beat the butter with a mixer until creamy, about two minutes. Add in the confectioner’s sugar, cream, and vanilla extract on low speed. Increase to high speed and beat for three full minutes. Add in the salt if the frosting is too sweet for your taste. 
  6. Remove the cooled cookie from the baking pan using the aluminum foil. Frost the cookie with a thick layer of frosting and decorate with extra sprinkles. Cut into squares.