Sprinkle Sugar Cookie Bars with Buttercream Frosting

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I have been making these sugar cookie bars for as long as I can remember. I have also been asked for this recipe so many times, that I figure I can just send this post to anyone who wants to know!

The frosting recipe below is a little lighter and fluffier but you can also use the Magnolia Bakery Vanilla Frosting found here

Ingredients

1/2 c salted butter – softened to room temp

3/4 c granulated sugar

1 large egg plus 1 egg yolk

2 t vanilla extract

1 1/2 c all purpose flour

1/4 t salt

1 t baking powder

1/2 t baking soda

1 1/2 t cornstarch

1/2 c rainbow sprinkles

Vanilla Frosting

3/4 c unsalted butter at room temp

2 1/4 c confectioners sugar

3 T heavy cream, half and half or whole milk

1 t pure vanilla extract

A dash of salt

Food coloring optional

Directions

1. Preheat the oven to 350F. Line an 8 or 9 inch square baking pan with aluminum foil or parchment paper and let it hang over the sides. Set aside
2. In a stand mixer with the paddle attachment, cream the softened butter for 1 minute at medium speed. When it turns pale yellow add the sugar, beat on medium speed for another minute or two until light and fluffy. Beat in egg, egg yolk and vanilla. Scrape down the sides as needed.
3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
4. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink – that’s normal.
5. Make the Frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Beat in food coloring, if using.
6. Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.