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5 from 3 votes

Epic Patriotic Sugar Cookie Bars

Are you looking for a great 4th of July dessert? One that is simple to make and really delicious? These Epic Patriotic Sugar Cookie Bars are it!
Prep Time15 mins
Cook Time17 mins
cooling time1 hr
Total Time1 hr 32 mins
Course: Dessert
Cuisine: American
Keyword: 4th of july, patriotic, sugar cookie bars
Servings: 16
Author: Amy- A Red Spatula

Ingredients

  • ½ cup softened butter
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • ½ 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 ½ cups powdered sugar
  • ½ 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 between 15-18 minutes, so just be careful!