Valentine’s Day Sugar Cookie Bars

Why You’ll Love This Recipe

I Appreciate How Simple These Bars Are Compared To Rolling And Cutting Individual Cookies. The Dough Comes Together Quickly And Bakes In One Pan, Saving Me Time. I Like That The Cherry Frosting Adds A Soft Pink Hue And A Subtle Fruity Flavor That Feels Perfect For Valentine’s Day. They Slice Easily Into Neat Squares, Making Them Great For Sharing.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

1 Cup Unsalted Butter, Softened (227 Grams)
1 ½ Cups Granulated Sugar (300 Grams)
1 Large Egg, Room Temperature
1 Large Egg Yolk, Room Temperature
2 Teaspoons Vanilla Extract
½ Teaspoon Almond Extract
2 ½ Cups All-Purpose Flour (300 Grams)
½ Teaspoon Baking Powder
½ Teaspoon Fine Sea Salt
16 Tablespoons Salted Butter (Add ½ Teaspoon Fine Sea Salt If Using Unsalted Butter)
4 To 6 Cups Powdered Sugar, Divided
6 Tablespoons Maraschino Cherry Juice
1 Teaspoon Almond Extract
⅓ Cup Sprinkles

Directions

I Start By Preheating The Oven To 350°F And Lining A 9×13-Inch Pan With Parchment Paper.

In A Large Mixing Bowl, I Beat The Softened Butter And Granulated Sugar Until Light And Fluffy. Then I Beat In The Egg, Egg Yolk, Vanilla Extract, And Almond Extract Until Fully Combined.

In A Separate Bowl, I Whisk Together The Flour, Baking Powder, And Salt. I Gradually Add The Dry Ingredients To The Wet Ingredients, Mixing Just Until Combined.

I Spread The Cookie Dough Evenly Into The Prepared Pan Using A Spatula Or My Hands To Smooth The Top.

I Bake For 20 To 25 Minutes, Until The Edges Are Lightly Golden And A Toothpick Inserted Into The Center Comes Out With A Few Moist Crumbs. I Let The Bars Cool Completely In The Pan Before Frosting.

For The Cherry Frosting, I Beat The Butter Until Smooth And Creamy. I Gradually Mix In About Two Cups Of Powdered Sugar. Then I Beat In The Maraschino Cherry Juice And Almond Extract Until Fully Combined.

I Continue Adding The Remaining Powdered Sugar About One Cup At A Time Until I Reach A Smooth, Spreadable Consistency. If The Frosting Is Too Thick, I Add A Little More Cherry Juice One Teaspoon At A Time.

Once The Cookie Bars Are Completely Cool, I Spread The Frosting Evenly Over The Top And Finish With Sprinkles. I Cut Into Bars And Serve.

Servings And Timing

This Recipe Makes 20 Servings.
Prep Time: About 10 Minutes
Cook Time: 20 To 25 Minutes
Total Time: About 35 Minutes

Variations

I Sometimes Swap The Cherry Juice For Milk And A Drop Of Pink Food Coloring For A Classic Vanilla Frosting. If I Want A Different Flavor, I Replace Almond Extract With Lemon Extract For A Bright Twist. I Also Enjoy Using Heart-Shaped Sprinkles Or Drizzling Melted White Chocolate Over The Frosting For Extra Decoration.

Storage/Reheating

I Store The Bars In An Airtight Container At Room Temperature For Up To 3 Days Or In The Refrigerator For Up To 5 Days. If Chilled, I Let Them Sit At Room Temperature For About 20 Minutes Before Serving So The Frosting Softens Slightly.

FAQs

Can I Make These Ahead Of Time?

I Often Bake The Bars A Day In Advance And Frost Them The Next Day For The Freshest Presentation.

Can I Freeze Sugar Cookie Bars?

I Freeze The Unfrosted Bars Tightly Wrapped For Up To 2 Months. I Thaw Them Completely Before Adding Frosting.

Why Use An Extra Egg Yolk?

I Find That The Extra Egg Yolk Makes The Bars Softer And Richer In Texture.

Can I Use Unsalted Butter For The Frosting?

I Use Unsalted Butter And Add A Small Amount Of Salt To Balance The Sweetness.

How Do I Know When They Are Done Baking?

I Look For Lightly Golden Edges And A Toothpick That Comes Out With Just A Few Moist Crumbs In The Center.

Conclusion

I Love How These Valentine’s Day Sugar Cookie Bars Combine Soft, Buttery Texture With Sweet Cherry Frosting In One Easy-To-Make Dessert. They Are Festive, Delicious, And Perfect For Sharing With Family And Friends. Whenever I Make Them, They Quickly Become The Highlight Of The Celebration.

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