If you are looking for a yummy dessert for your next 4th of July or Memorial day get-together, these Epic Patriotic Sugar Cookie Bars need to make that list! They are simple to make, delicious, and perfectly red, white, and blue.
What Makes These Sugar Cookie Bars So Good?
Several things make these sugar cookie bars so good. They are a much easier version than the classic sugar cookie and are made by simply pressing the batter into an 8×8 or 9×9 pan, baking, and spreading the frosting on top.
These sugar cookie bars are perfectly tender, and when paired with the creamy buttercream frosting it is heavenly. They are also good to make ahead of time, and can be stored for a couple of days.
If you love sugar cookie bars, you really need to check my Strawberry Sugar Cookie Bars recipe- it is amazing as well.
Ingredients
- Softened butter
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Whole wheat pastry flour
- Salt
- Powdered sugar
- Milk
- Patriotic Sprinkles
Step-By-Step
Start by creaming your butter and sugar together. This is not the type of recipe where you want to mix them until they are very light and fluffy. Here all you need to do is mix for about a minute.
Add in the egg and vanilla, and mix only to combine.
Next, add in the flours and salt. Again, mix to combine.
Pour your batter into a baking pan. You only need to bake these bars for about 18 minutes. Don’t overbake them or they will dry out.
Allow the bars to cool slightly, remove them from the pan, and let them continue to cool on a cooling rack.
Make your icing and spread on top of the bars. Sprinkle generously with the patriotic sprinkles, cut the bars, and enjoy!
Notes For The Epic Patriotic Sugar Cookie Bars
- Do not overmix. It is really important to not overmix them or you will have really tough cookies. I recommend mixing only to combine.
- I used whole wheat flour in this, but I highly recommend that you use whole wheat pastry flour. Whole wheat pastry flour is a lower protein flour, and so it makes a much more tender texture when baking with it.
- I like to bake my cookies in a metal pan. I prefer the way these pans bake as opposed to glass pans. In my opinion, the heat distributes more evenly.
- These cookies have a short baking time, and the worst thing you can do for these cookies is to overbake them. They only take in between 15-18 minutes, so just be careful!
FAQ Sugar Cookie Bars
These are best stored in the refrigerator in an airtight container or covered in saran wrap. They will hold well for up to 7 days.
Yes you can, these bars are absolutely delicious on their own. We love the frosting in our family, but that’s a personal preference.
No, you do not. This recipe works just as it is with 100 percent all-purpose flour if you prefer.
Yes you can, but I would reduce the baking time to 14-15 minutes. You will want to underbake them just slightly.
Yes! There are a lot of red and blue fruits that you can top these cookie bars with. Strawberries, cherries, red apples, blueberries, plums, and grapes, are all great options.
Alcohol-Free Drinks
- Virgin sangria
- Blueberry lemon floats
- Cherry vanilla floats
- Cranberry orange and vanilla mocktail
- Strawberry pineapple agua fresca
- Classic lemonade
- Blueberry lemonade
- Cherry limeade
Epic Patriotic Sugar Cookie Bars
Equipment
- 8×8, or 9×9 baking pan
Ingredients
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour you can use any other type of whole wheat, but I prefer the whole wheat pastry. If you don't want to do wheat, switch to all white flour.
- dash salt
Buttercream
- 6 ounces softened butter
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- milk to consistency
- patriotic sprinkles
Instructions
- Preheat oven to 300 degrees.
- Line a 9×9 baking pan with parchment and set aside.
- In a small bowl, combine the all-purpose flour, whole wheat pastry flour, and salt. Set aside.
- Cream the butter and granulated sugar for the cookie bars together. This should only take a minute.
- Add in your egg and vanilla. Mix to combine. Add in your flour mixture and again, mix to combine.
- Put it into your parchment-lined pan and press to even out.
- Place in the oven and bake for about 17 minutes.
- Remove from the oven and allow it to cool for 5 minutes.
- Then, using the parchment paper, remove from the pan and set on a cooling rack. Cool them for another 25-30 minutes.
- While they are cooling, mix your icing
- Add your powdered sugar, vanilla, and butter to a bowl. Add in 2 tablespoons of milk to start
- Mix well, than add in more milk if needed. I like my icing on the thick side, so it was good for me.
- Spread over your cooled bars, then sprinkle generously with your patriotic sprinkles.
- These are delicious served right away. They also hold really well for several days in the fridge too. They don't last long here, but have been good for up to 3 days.
- They are best in an airtight container or wrapped with saran wrap.
- Now, sit back and enjoy. You deserve it!
Notes
- Do not overmix. It is really important to not overmix them or you will have really tough cookies. I recommend mixing only to combine.
- I used whole wheat flour in this, but I highly recommend that you use whole wheat pastry flour. Whole wheat pastry flour is a lower protein flour, and so it makes a much more tender texture when baking with it.
- I like to bake my cookies in a metal pan. I prefer the way these pans bake as opposed to glass pans. In my opinion, the heat distributes more evenly.
- These cookies have a short baking time, and the worst thing you can do for these cookies is to overbake them. They only take in between 15-18 minutes, so just be careful!