Description
Soft, buttery, no-chill cookie dough baked into a chewy bar and topped with vanilla buttercream and festive sprinkles. Perfect for feeding a crowd with minimal effort on your 4th of July celebration.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (optional)
FOR THE BUTTERCREAM:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons milk
1 teaspoon pure vanilla extract
Red, white, and blue edible sprinkles (for topping)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides
In a large bowl, whisk together flour, sugar, baking powder, and salt
Add softened butter and mix with a handheld mixer or spatula until crumbly
Beat in egg and vanilla until smooth dough forms
Press dough evenly into prepared pan
Bake 20-25 minutes until golden around edges
In a medium bowl, beat butter until creamy. Gradually add powdered sugar, then milk and vanilla; mix until smooth
Let cooled cookie bars cool completely (place in iced water bath for 15 minutes if needed)
Spread frosting evenly and sprinkle with red, white, and blue sprinkles
Cut into 24 bars using a ruler for straight edges
Notes
Dough can be refrigerated 30 minutes if too soft
Frosting can be made 1 day ahead and stored airtight at room temperature
Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days
For gluten-free option, use certified gluten-free flour blend
Add 1/2 cup blueberries or raspberries for a fresh twist
Add 1/4 cup flaked coconut for texture
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg