Red white and blue sugar cookie bars are soft, easy-to-make cookie bars topped with rich vanilla buttercream and patriotic sprinkles. Ready in about 35 minutes, they’re a simple dessert that’s perfect for feeding a crowd at summer parties.
These red white and blue sugar cookie bars are an easy dessert option for Memorial Day, 4th of July parties, and summer gatherings. The bars bake up soft and chewy, then get topped with a thick layer of vanilla buttercream and festive sprinkles.
Because they’re baked in one pan, they’re quicker and easier than making individual sugar cookies. They can also be made ahead and chilled, making them a great option when you need a dessert ready before guests arrive.
Ingredient notes and substitutions
- Butter: If using unsalted butter, increase the salt to 1 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Almond extract: Almond extract adds a nice depth of flavor and more of that classic bakery-type flavor. However, you can omit it if needed.
- Flour: It’s import to properly measure the flour to avoid dry, heavy, or crumbly bars. To properly measure either weigh the flour (click “metric” just above the ingredients) or sift, lightly spoon into a measuring cup, and level.
How to make red white & blue sugar cookie bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 375 F. Grease or use parchment paper to line a 9×13-inch metal baking pan. If using a glass pan, preheat the oven to 350F. Set aside.
Step 2: To make the sugar cookie bars, beat butter, granulated sugar, and brown sugar together until fluffy and well-combined.
Step 3: Add egg and egg yolks. Beat until eggs are well-incorporated, about 2-3 minutes.
Step 4: Stir in vanilla and almond extract, if using.
Step 5: Add flour, baking powder, and salt. Stir until just incorporated.
Step 6: Add batter to the prepared pan.
Step 7: Bake for about 15-20 minutes, or until the edges are very light golden brown. A toothpick inserted into the center should come out clean. It’s better to slightly underbake the bars than to overbake them.
Step 8: Let the bars cool in the pan until they reach room temperature.
Step 9: To prepare frosting, beat butter until fluffy.
Step 10: Add powdered sugar and salt, and mix until combined.
Step 11: Stir in vanilla extract.
Step 12: Mix in enough cream to make a spreadable frosting.
Step 13: Spread the frosting over the cooled bars and top with sprinkles.
Recipe Tips!
- Underbaking: The bars should look set but still soft in the center for the best texture.
- Line the pan if possible: Parchment paper makes it easier to lift and cut the bars cleanly.
- Let the bars cool completely before frosting: Frosting warm bars can cause the buttercream to melt.
- Chill before slicing for cleaner cuts: Refrigerating the bars briefly makes them easier to cut neatly.
- Add sprinkles right after frosting: This helps them stick before the frosting sets.
- Make ahead: The bars can be made up to 1 day in advance and chilled until ready to serve. If making ahead, set the bars out for about 10-15 minutes to let the soften slightly before serving.
Storage
Store any leftovers in an airtight container in the refrigerator. The bars will keep for up to 4 days when properly stored in the fridge.
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Red White & Blue Sugar Cookie Bars
Equipment
Ingredients
Sugar Cookie Bars
- 1 cup salted butter at room temperature
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Vanilla Frosting
- 1 cup salted butter at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream enough to make a spreadable consistency
- Red, white, and blue sprinkles
Instructions
- Preheat oven to 375 F. Grease or use parchment paper to line a 9×13-inch metal baking pan. If using a glass pan, preheat the oven to 350F. Set aside.
- To make the sugar cookie bars, beat butter, granulated sugar, and brown sugar together until fluffy and well-combined.1 cup salted butter, 1 ¼ cups granulated sugar, ¼ cup brown sugar
- Add egg and egg yolks. Beat until eggs are well-incorporated, about 2-3 minutes.1 large egg, 2 large egg yolks
- Stir in vanilla and almond extract, if using.1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Add flour, baking powder, and salt. Stir until just incorporated.3 cups sifted all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Add batter to the prepared pan.
- Bake for about 15-20 minutes, or until the edges are very light golden brown. A toothpick inserted into the center should come out clean. It’s better to slightly underbake the bars than to overbake them.
- Let the bars cool in the pan until they reach room temperature.
- To prepare frosting, beat butter until fluffy.1 cup salted butter
- Add powdered sugar, and mix until combined.3 cups powdered sugar
- Stir in vanilla extract.2 teaspoons vanilla extract
- Mix in enough cream to make a spreadable frosting.2-3 tablespoons heavy cream
- Spread the frosting over the cooled bars and top with sprinkles.Red, white, and blue sprinkles
Notes
- Butter: If using unsalted butter, increase the salt to 1 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Almond extract: Almond extract adds a nice depth of flavor and more of that classic bakery-type flavor. However, you can omit it if needed.
- Flour: It’s import to properly measure the flour to avoid dry, heavy, or crumbly bars. To properly measure either weigh the flour (click “metric” just above the ingredients) or sift, lightly spoon into a measuring cup, and level.
- Nutrition values are estimates.
Nutrition
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