4th of July Sugar Cookie Bars Recipe, Easy American Dessert in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Easy
Why you will love this: You get a thick, soft cookie base that holds up to a generous swipe of frosting. And you can decorate them with the kids in ten minutes flat, which means more time for sparklers.
I live for a dessert that looks like you worked all day but actually comes together in one bowl. Last year, I swore I would make fancy star-shaped sugar cookies for the block party. Three hours later, I had dough stuck to my ceiling fan and a very real urge to order a sheet cake. That is when I started making these bars instead. They taste exactly like those bakery cookies your grandma kept in the tin, but you press them into a pan and walk away. For another simple, shareable dessert, try these blueberry lemon ricotta pancakes for a breakfast treat that feels just as festive.
Key Facts About 4th of July Sugar Cookie Bars Recipe
- This recipe uses 1 1/2 sticks of unsalted butter for the richest possible cookie base.
- The bars bake at 350 degrees F for exactly 25 to 30 minutes until the edges turn golden.
- You need only 10 minutes of active prep time before the oven does the rest.
- Each bar contains roughly 320 calories if you cut the pan into 9 squares.
- The cream cheese frosting requires just 4 ingredients and whips up in 3 minutes flat.
What You Need for 4th of July Sugar Cookie Bars Recipe
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup unsalted butter for frosting
- Red, white, and blue sprinkles
You will get the best results with a quality hand mixer like this KitchenAid hand mixer, which whips cream cheese frosting into a silky cloud without any lumps.
How to Make 4th of July Sugar Cookie Bars
Preheat your oven to 350 degrees F. Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang on two sides so you can lift the whole slab out later.
In a medium bowl, whisk the flour, baking powder, and salt together. In a separate large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla, then beat again. Gradually add the dry ingredients and mix until a soft dough forms.
Step 1: Press the Dough
Press the dough evenly into your prepared pan. Use the bottom of a flat measuring cup to make sure it reaches all four corners. Wet your hands slightly if the dough sticks to your fingers. Bake for 25 to 30 minutes until the edges are golden and the center looks set but still soft.
Step 2: Cool Completely
Let the pan cool on a wire rack for at least 20 minutes. Then lift the slab out using the parchment overhang and let it cool completely. Do not skip this step. Hot cookie bars will turn your beautiful frosting into a puddle. While you wait, you could prep a Moroccan chicken tagine for dinner later.
Step 3: Make the Frosting
Beat the softened cream cheese and butter together until smooth. Add the powdered sugar one cup at a time, beating on low so it does not poof everywhere. Add a splash of vanilla or milk if the frosting looks too thick. Spread it over the cooled cookie base.
Step 4: Decorate and Slice
Press your sprinkles into the frosting before it sets. Use a sharp knife to cut 9 even squares. Wipe the blade clean between cuts for tidy edges. Serve immediately or store them in the fridge.
Tips for Perfect 4th of July Sugar Cookie Bars Recipe
Do Not Overbake the Base
These bars continue to cook from residual heat after you pull them out. Remove the pan when the center still looks slightly underdone and puffy. Overbaking gives you dry edges that crumble when you cut them. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Chill Before Slicing for Clean Cuts
Pop the whole frosted slab into the fridge for 15 minutes. This firms up the cream cheese frosting so your knife glides through without dragging the white layer across the red and blue sprinkles. This trick also helps if you are making them a day ahead for a party.
Layer the Sprinkles Strategically
Pour a generous pile of sprinkles into a shallow dish. Press the cut edge of each bar into the dish for a striped look. It takes an extra 30 seconds per bar and makes the dessert look like you bought it from a fancy bakery. For another festive treat that pairs well with these bars, try those fluffy Japanese souffle pancakes for a brunch spread that truly wows.
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Frequently Asked Questions
Can I make these 4th of July sugar cookie bars ahead of time?
Yes. Bake and frost them one day in advance. Store the whole pan covered in the fridge. Slice them right before serving for the freshest look.
How do I store leftover sugar cookie bars?
Keep them in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 minutes before eating so the cookie softens again.
Can I freeze these cookie bars without ruining the frosting?
Freeze the unfrosted cookie slab wrapped in plastic wrap for up to 3 months. Thaw it in the fridge overnight, then add the frosting and sprinkles fresh.
I made these for our neighborhood cookout last weekend and three people asked for the recipe before the burgers even came off the grill. They are buttery, they are festive, and they do not require a single cookie cutter. If you try this 4th of July sugar cookie bars recipe, drop a comment below and let me know how many you had to hide from your family.
4th of July Sugar Cookie Bars
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are lightly golden and the center is set. Let cool completely in the pan on a wire rack.
- While the bars cool, make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then the heavy cream and vanilla, beating until smooth and spreadable.
- Once the cookie base is completely cool, spread the frosting evenly over the top. Immediately sprinkle with red, white, and blue sprinkles. Use the parchment to lift the bars out, then cut into squares or rectangles.
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If you made this 4th of July Sugar Cookie Bars, please leave a comment below and let me know how it turned out.
