Halloween Sugar Cookie Bars
Delightfully vibrant and easy-to-make Halloween Sugar Cookie Bars that bring festive fun and nostalgia to any celebration.
Ingredients
For the cookie bars
- 1 cup unsalted butter, softened Gives the bars a rich flavor.
- 1 cup granulated sugar Balances the buttery notes.
- 1 large egg Essential binder for the bars.
- 1 teaspoon vanilla extract Adds warmth and aromatic touch.
- 2 ¼ cups all-purpose flour Creates a soft texture.
- ½ teaspoon baking powder Ensures a gentle rise.
- ¼ teaspoon salt Enhances flavors.
- 1-2 drops orange and purple food coloring For festive presentation.
- 1 cup Halloween-themed sprinkles Adds excitement to the presentation.
For the frosting
- ½ cup unsalted butter, softened For creamy frosting consistency.
- 2 cups powdered sugar Sweet base of the frosting.
- 1 teaspoon vanilla extract Infuses sweet flavor.
- 2-3 tablespoons milk Adjusts frosting consistency.
- 1-2 drops orange food coloring For a festive touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it or lining it with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until fully incorporated.
- Divide the dough in half, coloring one half with orange food coloring and the other with purple.
- Press the orange dough into the prepared baking dish, followed by the purple dough.
- Sprinkle Halloween-themed sprinkles over the purple layer.
- Bake for 18-20 minutes until lightly golden on the edges. Let them cool completely.
Frosting
- Beat the softened butter until smooth, then mix in the powdered sugar, vanilla, and enough milk to achieve a spreadable consistency.
- Once the cookie bars are cool, spread the frosting evenly and add more sprinkles.
- Cut into bars and serve.
Notes
Tips: Make sure butter is softened, avoid overmixing, use parchment paper for easy removal, and let bars cool before frosting.