These red, white and blue 4th of July Sugar Cookie Bars are the perfect patriotic dessert! These are THE BEST sugar cookie bars you will ever eat!
4th of July Sugar Cookie Bars
I love 4th of July Desserts but I try to bring you recipes that don’t include a ton of dye! Instead, I like using fresh summer fruit to make the red, white and blue look! These do have sprinkles in the cookie dough, because who doesn’t love sprinkles? But these 4th of July Sugar Cookie Bars are gorgeous thanks to the strawberries and blueberries. This recipe is THE BEST Sugar Cookie Bar recipe ever. Seriously. My husband’s family is obsessed with these, and for good reason.
The Best Patriotic Dessert
I love to make sugar cookie bars for parties! They’re super simple and fast to make and they feed a crowd! For photos, I cut these into rather large slices. But my favorite size to cut these is in tiny bite-sized squares. I cut one of these big slices into 4 so that makes one batch into 48 tiny pieces!! These 4th of July Sugar Cookie Bars are great all year long!
How to Make the Best Sugar Cookie Bars
I have made these sugar cookie bars countless times now, why? Because they’re AMAZING! Sugar cookies are great to make for parties, new neighbors, birthdays… because everyone loves them! What’s not to like? Okay, if you’re gluten free then these won’t go over well with you but they’re perfect for just about everyone else! Mix up the cookie dough, press it into your pan (I like to line mine with parchment paper), bake, cool and then frost!
Top these delicious 4th of July Sugar Cookie Bars with fresh strawberries and blueberries!
I used nonpareil sprinkles in the sugar cookie dough because they sort of melt into the dough as they bake. You can use jimmy style sprinkles but those sometimes add a little bit of a crunch, which maybe you’ll love!
You can sprinkle the fresh fruit over all the bars or do it in small piles on individual pieces! How do I cut perfect cookie bar slices? Well this recipe cuts pretty perfectly no matter what! I cut these with a large sharp knife, but I have also cut them with a butter knife and they still turn out gorgeous.
How pretty are these? They taste even better than they look!
4th of July Sugar Cookie Bars
These red, white and blue 4th of July Sugar Cookie Bars are the perfect patriotic dessert! These are THE BEST sugar cookie bars you will ever eat!
Ingredients
- 1 cup butter unsalted room temperature
- 1 cup sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 3 cups flour all purpose
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup sprinkles
Frosting
- 3/4 cup butter unsalted room temperature
- 2 tsp. vanilla extract
- 2-3 cups powdered sugar
Instructions
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Preheat oven to 350 degrees and line a 9X13 inch casserole dish with parchment paper and lightly grease the sides of the pan. (I use parchment paper to easily lift my cookie bars out after they have cooled.)
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Using a stand mixer, beat butter and sugar for 3 minutes. Scrape down the sides of the bowl as needed.
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Add egg, egg yolk, vanilla and almond extract. Mix again. (To get room temperature eggs fast, place eggs in a bowl of warm-hot water for a few minutes.)
-
In a separate bowl whisk together flour, baking powder, baking soda and salt.
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Slowly add in dry ingredients to wet, then add sprinkles and mix only until combined. Dump into prepared pan and press flat.
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Bake for 16-20 minutes. The edges will just barely start to turn golden, then take them out and place the pan on a cooking rack!
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FROSTING: Beat butter, vanilla and 2 cups powdered sugar. Continue to add powdered sugar until you like the sweetness level, the frosting should still be soft enough to easily spread on your bars with a knife. If it gets too thick, add 1 or 2 tablespoons of milk!
-
Once your bars have cooled, lift up on the parchment paper to remove the entire thing from the pan. Frost and top with strawberries and blueberries for a red, white and blue look! If you want to add sprinkles instead, immediately add sprinkles after frosting (if you wait they won't stick!), and then cut into bars! Enjoy!
Could you make these in a cookie sheet pan? Would the recipe need to be adjusted–maybe doubled?
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