Description
Craving a dessert that’s as vibrant as a 4th of July parade and super easy to whip up? These Patriotic Sugar Cookie Bars are your perfect pick! With a soft, chewy sugar cookie base, creamy vanilla frosting, and a pop of red, white, and blue sprinkles, they’re a no-fuss, crowd-pleasing treat for Independence Day, summer picnics, or any patriotic celebration.
Ingredients
A batch of Patriotic Sugar Cookie Bars needs simple ingredients for an 8×8-inch pan (serves 9-12). Here’s what you’ll need:
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Cookie Base:
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½ cup butter, softened
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½ cup granulated sugar
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2 tbsp brown sugar
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1 large egg
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2 tsp vanilla extract
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¼ tsp almond extract (optional)
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½ tsp baking powder
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1 cup all-purpose flour
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3 tbsp cornstarch
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¼ tsp salt
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Why it matters: Butter and sugars create a chewy texture; cornstarch keeps bars soft; baking powder ensures a slight rise. Vanilla and almond extracts add rich flavor.
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Substitutions: Use margarine or coconut oil for butter (dairy-free). Swap all-purpose flour for a 1:1 gluten-free flour blend. Omit almond extract if preferred or use lemon extract for a twist.
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Frosting:
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4 tbsp butter, softened (salted or unsalted)
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1 cup powdered sugar
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1 tsp vanilla extract
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3 tbsp heavy cream
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Patriotic sprinkles (red, white, and blue, or star-shaped)
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Why it matters: Buttercream frosting adds a creamy, sweet topping; sprinkles bring festive flair.
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Substitutions: Use dairy-free butter and plant-based cream for vegan frosting. Swap heavy cream for milk or non-dairy milk (use 2-3 tbsp for consistency). Use any colorful sprinkles for different themes.
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Tip: Soften butter at room temperature for 30 minutes for easy mixing. Use about ¼ cup sprinkles for a vibrant topping. Choose fresh, high-quality vanilla extract for the best flavor.
Instructions
Step 1: Prep the Oven and Pan
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Preheat the oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly grease with non-stick spray.
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Tip: Use a metal or glass pan for even baking. Parchment overhangs make lifting bars out simple.
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Step 2: Make the Cookie Dough
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In a large bowl, cream ½ cup softened butter, ½ cup granulated sugar, and 2 tbsp brown sugar with a hand mixer until smooth and creamy (about 2 minutes).
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Add 1 egg, 2 tsp vanilla extract, and ¼ tsp almond extract (if using). Mix until combined.
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In a separate bowl, whisk 1 cup all-purpose flour, ½ tsp baking powder, 3 tbsp cornstarch, and ¼ tsp salt.
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Add dry ingredients to the wet mixture and mix on low until the flour just disappears (don’t overmix).
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Tip: Scrape the bowl to ensure even mixing. Mix minimally to keep bars tender.
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Step 3: Bake the Cookie Base
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Spread the dough evenly into the prepared 8×8-inch pan using a spatula or clean hands.
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Bake at 350°F for 15 minutes. The center will look slightly underbaked but will firm up as it cools.
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Cool completely in the pan on a wire rack (about 1 hour).
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Tip: Press dough firmly for an even layer. Don’t overbake; bars continue cooking in the hot pan.
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Step 4: Make the Frosting
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In a large bowl, whip 4 tbsp softened butter and 1 cup powdered sugar with a hand mixer until combined.
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Add 3 tbsp heavy cream and 1 tsp vanilla extract. Whip on medium-high until light and fluffy (about 2-3 minutes).
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Tip: Adjust cream (add ½ tsp more if too thick) for spreadable consistency. Beat until fluffy for a professional look.
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Step 5: Frost and Decorate
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Spread the frosting evenly over the cooled cookie bars using a spatula.
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Sprinkle red, white, and blue patriotic sprinkles generously over the frosting.
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Slice into 9-12 squares and serve immediately for soft frosting, or chill for 30 minutes to set the frosting for cleaner cuts.
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Tip: Use a variety of sprinkles (jimmies, stars, or nonpareils) for texture. Chill briefly if serving in warm weather to keep frosting firm.
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