These all American cookies are easy, delicious and the best treat for celebrating the red, white and blue! Everyone loves these frosted sugar cookie bars for 4th of July, Memorial Day and Labor Day.
I like making a batch of frosted sugar cookie bars over drop cookies or cut out cookies because it is much quicker to whip up these bad boys. Plus, the frosting for these cookies is SO good!
About this Recipe
These cookies may look familiar because I like to make them for any occasion, using different colored sprinkles. This year, we are topping them with red, white and blue sprinkles for all of the patriotic holidays!
Ingredient List
If you're just the average home baker, you probably have everything you need on hand to make these cookie bars.
Gather these ingredients:
- Flour (3 cups)
- Unsalted butter (2 cups)
- Granulated sugar (1 cup)
- Egg (1 large)
- Vanilla extract (4 teaspoons)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Salt (½ teaspoon)
- Powdered sugar (3 cups)
- Milk (3 tablespoons)
- Red, white and blue sprinkles
You could use food coloring to make the frosting light blue for a pretty background of the sprinkles. You can also stire sprinkles into the dough for a different appearance!
Scroll down to the recipe card for full ingredients and instructions.
How to Make Cookie Bars
These American cookies are soft and dense, yet sturdy when cut into squares. They are EASY to make and not as time consuming as cut out cookies. Follow these general steps:
- Preheat oven to 350°F.
- Cream the butter and sugar in a mixing bowl.
- Beat in the egg and vanilla.
- Stir in flour, salt, baking powder and baking soda until the dough forms.
- Press dough into a 9x13-inch pan lined with parchment paper.
- Bake for 20 to 25 minutes, do not over bake.
- Remove from oven and cool completely.
- Whip the frosting and spread evenly over top of dough.
- Top with sprinkles, cut into squares and serve.
Click here for full recipe ingredients and instructions.
Variations
The great thing about these cookie bars is you can make so many different variations and serve them for any celebration. Kids and adults love these so they are perfect for every party!
Try almond extract in the cookie dough instead of vanilla, or a little of both. Topped with delicate sprinkles like these or these, they would be beautiful for a wedding shower. Or how about these sprinkles for a baby shower or gender reveal party?
These are perfect for any birthday party by using food coloring that matches the party theme and finding the right sprinkles! For Christmas, use peppermint extract and red food coloring in the frosting topped with crushed peppermints!
More Red, White and Blue Recipes
- Red, White and Blue Angel Food Cake
- Rock Candy
- Patriotic Pops
- Red, White and Blue M&M Cookie Bars
- 4th of July Snack Mix
- Stars and Stripes Biscuit Donuts
Made this recipe?
Leave a star rating and tag me on Instagram @seededtable so I can see. I love hearing from you!
Photography by Marie Roffey.
This recipe was originally published May 2021.
Recipe Card
Red, White, and Blue Sugar Cookie Bars
Equipment
- 9x13 baking dish
- Stand mixer
- Rubber spatula
- Parchment paper
Ingredients
For the cookie dough:
- 1 cup unsalted butter , room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the fluffy vanilla frosting:
- 1 cup unsalted butter , room temperature
- 3 cups powdered sugar
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- red, white and blue sprinkles
Instructions
For the cookie dough:
- Preheat oven to 350°F. Line 9x13-inch baking dish with parchment paper.
- In a large bowl, cream the butter and sugar on medium high speed until light and fluffy, about 2 minutes. Stir in the egg and vanilla. With the mixer on low speed, add the flour, baking powder, baking soda and salt. Continue to mix on low speed just until dough forms. Do not over mix.
- Evenly press dough into prepared pan. Bake 20 to 25 minutes until just golden and baked through. Time may vary but do not over bake! Remove from oven and let cool completely.
For the fluffy vanilla frosting:
- In large bowl, beat butter until light and creamy about 2 minutes. With mixer on low speed, stir in the sugar, milk and vanilla. Increase speed to high and beat 3 minutes until fluffy. Add more milk or sugar as needed to reach desired consistency.
- Spread frosting over cooled cookie dough in pan. Top immediately with sprinkles. Cut into squares and serve.
- Store covered in pan on countertop for up to 2 days or in the fridge for up to 5 days. If refrigerated, remove from fridge 1 hour before serving.
Notes
- Add different colored sprinkles for any occasion!
- Baking time may vary depending on your oven and the type of baking dish you use. This recipe reflects using a nonstick light metal baking pan. If you use a glass pan, you may need to bake longer. If you use a dark pan (like in the photos) bake a shorter amount of time.
