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Close up image of finished Valentine's Day Sugar Cookie Bars with a bite taken out of one of the bars.

Valentine's Day Sugar Cookie Bars

These soft and chewy sugar cookie bars are a festive and easy-to-make treat perfect for Valentine's Day! Topped with creamy buttercream frosting, colorful sprinkles, and a hint of vanilla, they’re a crowd-pleaser for parties, gifts, or a fun baking activity. Customize with your favorite colors and enjoy a sweet, buttery dessert that’s ready in just 40 minutes!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Servings: 15 bars
Course: Dessert
Cuisine: American
Calories: 574
Ingredients Method Notes

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

Method
 

For the Sugar Cookie Bars:
  1. Preheat your oven to 350°F (175°C). Grease or prepare with parchment paper a 9x13-inch baking pan and set it aside.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs and mix well until well combined, about a minute. Stir in the vanilla extract.
  4. Sift in flour, salt, and baking soda and mix slowly until well combined. Be careful not to overmix.
  5. Fold in the sprinkles until evenly distributed throughout the dough.
  6. 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.
  7. Allow the bars to cool completely in the pan before frosting.
For the Buttercream:
  1. In a stand mixer, beat the softened butter until creamy, about 3 minutes on medium speed.
  2. 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.
  3. Add a few drops of food coloring and mix until the color is evenly distributed.
  4. Spread the buttercream over the cooled cookie bars and sprinkle with additional sprinkles.
  5. 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.