Best St. Patrick's Day Sugar Cookie Bars Recipe

Sugar cookie bars in squares with green icing.

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Best St. Patrick's Day Sugar Cookie Bars Recipe

This an easy and quick sugar cookie recipe with perfect texture and topped with my classic vanilla buttercream.

Course Baking, Dessert, DIY, Snack

Cuisine American, British, European

Prep Time 10

Cook Time 15

Servings bars

Calories 315kcal

Author Lise Sullivan Ode

Equipment

Ingredients

For the cookie bars

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 teaspoon salt
½ teaspoon baking soda
5 cups all purpose flour

For the buttercream

1 cup unsalted butter, softened
4 cups powdered sugar or 16 ounces
¼ cup heavy whipping cream or 3 tablespoons milk
1 teaspoon vanilla extract

Instructions

For the cookie bars

Grease a sheet pan (about 12x17) and set aside. In a large bowl, cream butter and sugar on medium speed. Add eggs one at a time. Then scrape down sides of bowl and add both vanilla and almond extract; mix well.
In a medium bowl, whisk together salt, baking soda, and flour. Then slowly add to the butter/sugar mixture until just combined.
Press dough evenly into the prepared sheet pan. Bake at 375° for 15 minutes or until very lightly golden. Remove from oven and set aside to cool.

For the buttercream

Beat softened butter on medium speed with an electric mixer or stand mixer. Beat for 3 minutes until smooth and creamy.
Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
Add green food coloring gel until you get the color you like. Add a little bit of yellow food coloring gel if you want to. Frost the giant cookie once cooled by plopping it all on. Spread it evenly and top with St Patrick's Day green sprinkles. Cut into squares, serve, and enjoy! Store covered at room temperature for 24 hours, then in the refrigerator for up to 5 days.

Video

Notes

For the frosting, if you don't have heavy cream, you can use milk or water instead. If using milk or water, I would try 3 tablespoons instead of ¼ cup. If it's too thick, add another tablespoon.

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