Fluffy Sugar Cookie Bars

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Do you love iced sugar cookies?  Then you need to try these Fluffy Sugar Cookie Bars.  Easy to whip up and with just the right amount of almond flavor they are delicious!

I love iced sugar cookies.  I eat way too many of them when I get the chance.  These fluffy sugar cookie bars taste just like decorated cookies, but since they are in a bar form, they are easier to whip up.

These are also fun to decorate for whichever season or holiday you are in.  I decorated these for Valentine’s Day since it is just around the corner, but how fun would these be decorated for Christmas or St. Patrick’s Day?

Fluffy Sugar Cookie Bars

You will need:

For the bars:

1 cup butter, softened

2 Cups sugar

4 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

5 Cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

For the icing:

1 Cup butter, softened

1 teaspoon vanilla extract

1 teaspoon almond extract

pinch of salt

4 1/2 cups powdered sugar

3 to 4 tablespoons milk

a few drops food coloring of your choice (optional)

Sprinkles, if desired

Preheat oven to 375 degrees.  Spray a jelly roll pan(13×18) with cooking spray and set aside.

For the bars:

Cream the butter, sugar, vanilla extract, and almond extract together using a stand mixer until fluffy.  Add in the eggs one at a time.  Beat until well mixed.

In a separate bowl, combine the flour, salt, and baking soda.  Slowly add the dry ingredients in to the butter mixture and mix until well combined.  Transfer dough to the jelly roll pan and press into an even layer.  Bake for 12-15 minutes and let cool completely.

For the icing:

While the bars are cooling, prepare the icing.  Beat the butter, salt, vanilla and almond extracts together until fluffy.  Gradually add in the powdered sugar on low speed until it has been well incorporated.  Slowly add in the milk until the desired consistency is reached.  The texture of the icing should be light and fluffy.

If coloring the icing, add in a few drops of food coloring and mix until well combined.  Spread the icing over the cooled bars and decorate with sprinkles if using.  Keep the bars covered to keep them moist.