Have you ever craved a batch of soft, chewy sugar cookie bars, only to be met with disappointment when they emerge from the oven with a sunken center? It’s a baking tragedy we’ve all faced! But fear not, fellow dessert enthusiasts, because I’m here to share the secret to achieving perfectly baked, wonderfully soft sugar cookie bars every single time. Get ready to say goodbye to sad, sunken bars and hello to sweet success!
Why You’ll Love These Soft Sugar Cookie Bars
These aren’t just any sugar cookie bars; they’re a game-changer! Here’s why you’ll fall in love:
- Perfect Texture: Soft, chewy, and melt-in-your-mouth delicious.
- No More Sinking: My secret technique guarantees a level, beautiful bake.
- Easy to Make: Simple ingredients and straightforward instructions make this a breeze.
- Crowd-Pleasing: Always a hit at parties, potlucks, or a simple weeknight treat.
- Customizable: The frosting and sprinkles offer endless opportunities for personalization.
Gathering Your Ingredients for Soft Sugar Cookie Bars
The key to truly exceptional sugar cookie bars lies in the quality and balance of the ingredients. We’re aiming for a harmonious blend of sweetness, richness, and that signature soft texture. Let’s break down what you’ll need and why each element is so important.
First, for the cookie base, we will need:
- 1 cup (2 sticks) unsalted butter, softened: Butter is the foundation of our bars, providing richness and tenderness. Make sure it’s softened to room temperature for optimal creaming with the sugar. Using unsalted butter allows us to control the overall saltiness of the recipe.
- 1 1/2 cups granulated sugar: Granulated sugar adds sweetness and helps create a slightly crisp edge.
- 2 large eggs: Eggs bind the ingredients together, adding moisture and structure.
- 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor, adding a warm and inviting note.
Next, we need the dry ingredients to build that perfect structure:
- 3 cups all-purpose flour: Flour provides the main structure of the bars. Be sure to measure it accurately, as too much flour can result in dry, tough bars.
- 1 teaspoon baking powder: This is the secret weapon to prevent sinking! Baking powder helps the bars rise and creates a light, airy texture. Make sure your baking powder is fresh for the best results. Old baking powder can lead to flat or sunken bars.
- 1/2 teaspoon salt: Salt balances the sweetness and enhances the other flavors.
Finally, for that sweet and creamy finish, here are the ingredients for the frosting:
- 4 cups powdered sugar: Powdered sugar creates a smooth and creamy frosting.
- 1/2 cup (1 stick) unsalted butter, softened: Just like in the cookie base, butter adds richness and flavor to the frosting.
- 1/4 cup milk: Milk thins the frosting to the desired consistency. You can adjust the amount to your liking.
- 2 teaspoons vanilla extract: Vanilla extract complements the sweetness of the frosting and adds a lovely aroma.
- Sprinkles for decoration: Because sprinkles make everything better! Feel free to use your favorite colors and shapes.
Crafting Your Soft Sugar Cookie Bars: Step-by-Step
Ready to bake? Follow these step-by-step instructions to create perfect sugar cookie bars that are soft, chewy, and guaranteed not to sink! Don’t be intimidated – this recipe is easier than you think. We’ll walk you through each step, offering tips and insights along the way.
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). This ensures even baking. While the oven heats, grease and flour a 9×13 inch baking pan. This prevents the bars from sticking and makes them easy to remove after baking. Consider lining the pan with parchment paper, leaving an overhang on the sides, for effortless removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is a crucial step as it incorporates air into the batter, contributing to a light and tender texture. Use an electric mixer for best results and cream for at least 3-5 minutes. You’re looking for a noticeable change in color and texture, from dense and solid to light and airy.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. Adding the eggs one at a time helps to create a smooth and emulsified batter. The vanilla extract enhances the overall flavor profile.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is essential for proper rising. It also helps to break up any lumps in the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This is the key to preventing sinking! Do not overmix! Overmixing develops the gluten in the flour, which can lead to a tough and sunken bar. Mix until the flour is just incorporated and a few streaks remain.
- Pour and Spread: Pour the batter into the prepared baking pan and spread evenly. Use an offset spatula or the back of a spoon to ensure the batter is distributed evenly across the pan. This will help the bars bake uniformly.
- Bake to Perfection: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the bars during the last few minutes of baking to prevent them from overbaking. The edges should be lightly golden brown, and the center should be set.
- Cool Completely: Let the bars cool completely in the pan before frosting. This is important because frosting warm bars will cause the frosting to melt and slide off. Patience is key!
- Prepare the Frosting: For the frosting, in a large bowl, beat together the powdered sugar and softened butter until smooth. Use an electric mixer for the best results.
- Add Milk and Vanilla: Gradually add the milk and vanilla extract, beating until the frosting is light and fluffy. Adjust the amount of milk to achieve your desired consistency.
- Frost and Decorate: Spread the frosting evenly over the cooled sugar cookie bars. Decorate with sprinkles. Let your creativity shine!
- Cut and Serve: Cut into squares and serve. Enjoy your perfectly baked, non-sunken sugar cookie bars!
Tips for Perfect Soft Sugar Cookie Bars Every Time
Want to ensure your sugar cookie bars are a resounding success? Here are some pro tips to keep in mind:
- Don’t Overmix: Overmixing is the enemy of soft cookie bars. Mix the wet and dry ingredients until just combined to prevent a tough texture.
- Fresh Baking Powder is Key: Baking powder loses its potency over time. Make sure yours is fresh to ensure proper rising.
- Room Temperature Ingredients: Using softened butter and room temperature eggs helps the ingredients combine smoothly and evenly.
- Even Baking: Ensure your oven is properly calibrated for even baking. An oven thermometer can be a helpful tool.
- Cool Completely Before Frosting: Frosting warm bars will result in a melty mess. Be patient and let them cool completely. If you need inspiration for a quick dessert while you wait, consider trying our easy caramel nut dessert jars recipe!
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days.
What to Serve With Soft Sugar Cookie Bars
These soft sugar cookie bars are delicious on their own, but they also pair well with a variety of accompaniments. Consider serving them with a scoop of vanilla ice cream, a glass of cold milk, or a cup of hot coffee or tea. They’re also a perfect addition to a dessert platter or cookie exchange. For a refreshing contrast, consider serving them alongside a light and fruity salad. Or, if you’re planning a larger gathering, consider our easy delicious chocolate sheet cake recipe to give your guest more options.
Your Soft Sugar Cookie Bars Questions Answered (FAQ)
Why did my sugar cookie bars sink in the middle?
The most common cause of sunken sugar cookie bars is overmixing the batter. Overmixing develops the gluten in the flour, leading to a tough texture and causing the bars to sink. Another possible reason is using old or expired baking powder. Make sure your baking powder is fresh for optimal rising.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you’ll need to reduce the amount of salt added to the dry ingredients. Decrease the salt to 1/4 teaspoon.
Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for best results. Keep an eye on the bars as they bake, as gluten-free flours can sometimes bake differently. If you are planning to make a big batch and are gluten free, consider serving a dish like our golden rice pilaf for your gluten-free guests as well!
Can I freeze these sugar cookie bars?
Yes, you can freeze these bars. Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before frosting.
Can I use a different extract instead of vanilla extract?
Absolutely! Almond extract, lemon extract, or even peppermint extract would be delicious in these bars. Just be sure to use the same amount (1 teaspoon for the bars and 2 teaspoons for the frosting).
Enjoy Your Homemade Soft Sugar Cookie Bars!
There you have it – the secret to perfectly soft, chewy, and non-sunken sugar cookie bars! This recipe is a guaranteed crowd-pleaser and is sure to become a staple in your baking repertoire. So, grab your ingredients, preheat your oven, and get ready to experience the joy of baking these delightful treats. Don’t forget to leave a comment below and let me know how your sugar cookie bars turned out. Happy baking!
Soft Sugar Cookie Bars (Stops Cakes Sinking!)
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Frosting:
- 4 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter softened
- 1/4 cup milk
- 2 teaspoons vanilla extract
- Sprinkles for decoration
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- For the frosting, in a large bowl, beat together the powdered sugar and softened butter until smooth.
- Gradually add the milk and vanilla extract, beating until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled sugar cookie bars.
- Decorate with sprinkles. Cut into squares and serve.
- The Key to avoiding sinking: The Secret is using a generous amount of baking powder and mixing the batter until *just* combined. Do not overmix it! Overmixing develops the gluten in the flour, which can lead to a tough and sunken bar. Mixing until just combined keeps the bars tender and prevents that dreaded sinking. Also, check your baking powder is still effective. Old baking powder will lead to a flat bar.