Valentine’s Day Sugar Cookie Bars


Celebrate Valentine’s Day with these irresistible Valentine’s Day sugar cookie bars! Soft, chewy, and topped with creamy buttercream and festive sprinkles, they’re perfect for sharing with loved ones. Easy to make and customizable, these bars are a great Valentine’s Day treat for parties, gifts, or simply indulging at home!
You’ll love this recipe because:
Ingredients
Ingredient Notes
- Unsalted Butter – Use unsalted butter, which allows you to control the amount of salt in the recipe. Be sure that the butter is at room temperature so it can cream into the sugar easily. Make sure it’s softened but not melted—this helps create the right texture for the cookie bars.
- Eggs – Use large eggs (around 50 grams each) for the right balance of moisture and structure. Bring them to room temperature for easier mixing and a more uniform batter.
- Vanilla Extract – Pure vanilla extract is ideal for the best flavor, but imitation vanilla works in a pinch. You can also swap this for almond extract for a slightly different flavor profile.
- All-Purpose Flour – Make sure to measure it properly—spoon it into the measuring cup and level it off with a knife to avoid dense bars from too much flour.
- Sprinkles – Use “jimmies” (long sprinkles) or nonpareils (round sprinkles) for the dough. Avoid sanding sugar, as it can melt and create unwanted texture in the cookie bars. For decorating, you can use any festive sprinkles you’d like!
- Food Coloring – Gel food coloring or powdered food coloring is recommended for vibrant colors without affecting the frosting’s consistency. I find liquid food coloring requires too much to get a vibrant color, which tends to affect the texture and consistency. Adjust the amount to get the perfect shade for your Valentine’s Day theme.
Need to soften your butter but you’re short on time? Fill up a drinking glass or glass bowl with very hot water and then dump it out. Immediately turn the glass upside down over the butter and let it sit for 5-10 minutes. The steam will soften the butter!
Step-by-step instructions
These Valentine’s Day sugar cookie bars are very easy to make with a few simple ingredients. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these chocolate covered pretzels perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Expert Tips
FAQs
I prefer to use unsalted butter so I can control the amount of salt in the recipe. If it’s all you have, you can use salted butter, but you’ll want to reduce the amount of added salt in the recipe to avoid the bars becoming too salty.
Store in an airtight container at room temperature for up to a few days. If you need to store them longer, consider refrigerating them.
Yes, you can freeze these bars either frosted or unfrosted. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw at room temperature before serving.
The edges of the bars should be lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs.
Yes! You can use store-bought frosting as a time-saving alternative. Just make sure it complements the flavors of the cookie bars.
Storage Instructions
At Room Temperature
Store the cookie bars in an airtight container at room temperature for up to 2 days.
In the Refrigerator
For longer storage, keep the bars in the refrigerator in an airtight container for up to 5 days. Allow them to come to room temperature before serving to enjoy the soft texture and creamy frosting.
Freezer Option
To do so, first place the bars on a parchment lined baking sheet or platter in the freezer for an hour, until frozen. Then, wrap them individually in plastic wrap and place them in a freezer-safe container. To thaw, place them at room temperature for about 30 minutes before serving.
Leftover Buttercream
If you have leftover frosting, store it in an airtight container in the fridge for up to 5 days. Bring it to room temperature and re-whip before using. Buttercream can also be frozen for up to 2 months.
Related recipes
More holiday desserts to try
Valentine’s Day Sugar Cookie Bars
Ingredients
For the Sugar Cookie Bars:
- 1 cup unsalted butter, softened to room temperature, 226g
- 2 cups granulated sugar, 400g
- 4 large eggs, at room temperature, 200g
- 2 teaspoons vanilla extract, 10g
- 5 cups all-purpose flour, 625g
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup sprinkles
For the Buttercream:
- 2/3 cup unsalted butter, softened to room temperature, 150g
- 3 1/2 cups powdered sugar, 420g
- pink food coloring, Gel or powder
- ¼ teaspoon vanilla extract
- Sprinkles, hearts or colorful jimmies
Instructions
For the Sugar Cookie Bars:
- Preheat your oven to 350°F (175°C). Grease or prepare with parchment paper a 9×13-inch baking pan and set it aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and mix well until well combined, about a minute. Stir in the vanilla extract.
- Sift in flour, salt, and baking soda and mix slowly until well combined. Be careful not to overmix.
- Fold in the sprinkles until evenly distributed throughout the dough.
- Spread the dough evenly into the prepared baking pan and bake for about 18-20 minutes, or until the edges are lightly golden and the center of the cookie bars no longer looks shiny.
- Allow the bars to cool completely in the pan before frosting.
For the Buttercream:
- In a stand mixer, beat the softened butter until creamy, about 3 minutes on medium speed.
- Gradually sift in the powdered sugar, add vanilla extract, and mix on low speed until fully combined and smooth. If the buttercream is too thick, you can add one tablespoon of warm milk at a time until you reach the desired consistency.
- Add a few drops of food coloring and mix until the color is evenly distributed.
- Spread the buttercream over the cooled cookie bars and sprinkle with additional sprinkles.
- Cut into squares and serve!
Notes
- Gel or powdered food coloring works best for buttercream—it creates vibrant colors without thinning the frosting like liquid food coloring might.
- The bars are ready when the edges are lightly golden, but the center should still look slightly soft but should not look raw or wet. Overbaking will result in dry bars.
- Let the cookie bars cool fully before frosting—otherwise, the buttercream will melt and slide off.
- Use a sharp knife warmed with hot water and wiped dry between cuts for neat, bakery-style squares.