Taste: Like a sugar cookie meets a birthday cake with lots of cocoa chocolate frosting. Texture: The sugar cookie bars are soft yet chewy while the frosting is ultra thick, rich, and creamy. Ease: Very easy! Appearance: I just love the sprinkles on top! They make this recipe fun for any special occasion. Pros: Fun and playful dessert that’ll take you back to your childhood. Perfect for small celebrations! Cons: None, just not health food. Would I make this again? Of course.
When making sugar cookie bars, is it pure evil to pile on a layer of frosting as thick as the cookie bar itself? If so, I may be the devil.
Today’s recipe for Chocolate Frosted Sugar Cookie Bars is everything you could want in a bar dessert. They’re soft and chewy, thick and creamy, with all the flavors and colors of your childhood. They’re perfect for celebrating any occasion, or just baking up a batch for fun.
Today’s recipe is in celebration of Sally from Sally’s Baking Addiction and her upcoming wedding. Happy virtual bridal shower! I know the majority of you know Sally not just because she has a fabulous blog, but because every time I ask you guys what other food blogs you read you always tell me Sally’s! I can see why, between her crazy awesome baking recipes and lovely personality, she is such a fabulous member of this huge food blogging community. A bunch of us bloggers are sharing recipes today for Sally’s virtual bridal shower and the theme is SPRINKLES. How fun is that? Sally, I know you’d love these Chocolate Frosted Sugar Cookie Bars and I so wish I could share them with you in person! You are going to be a gorgeous bride and I wish you and Kevin many years of joy (and sweet treats). Congratulations! Scroll down below the recipe to see what all the other bloggers participating brought to this virtual bridal shower.
If you make this recipe, be sure to take a picture and tag it #handletheheat on Instagram. Sprinkle party!
1 3/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
For the chocolate frosting:
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups powdered sugar, sifted
1/3 cup cocoa powder, sifted
3 tablespoons heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
To make the bars:
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer to beat the butter, cream cheese, and sugar on medium-high speed until well combined and smooth, about 3 minutes. Add the egg, egg yolk, and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until combined.
Press the dough into the prepared pan. Bake for 25 minutes, or until lightly golden brown on top. Place the pan on a wire rack and let cool completely.
To make the frosting:
In a large bowl, use an electric mixer to beat the butter on medium-high speed until creamy, about 2 minutes. On low speed add in the powdered sugar, cream, vanilla, and salt. Increase speed to high and beat for 3 minutes, or until light and fluffy.
Remove the bars from the pan using the foil overhang. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
The Ultimate Cookie Handbook (e-book) is available for purchase! It is an eBook dedicated to helping you bake perfect cookies every time by teaching you the science of baking in a totally easy visual way. If you’ve ever wondered what certain ingredients do (brown sugar vs. granulated), how to customize your cookies, how to troubleshoot them when they turn out wrong, or even how to create your very own recipes, this shows you how!
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