Description
These Halloween Sugar Cookie Bars are a festive and delicious treat perfect for the spooky season. Featuring a buttery, soft sugar cookie base topped with creamy orange-tinted frosting and optional Halloween sprinkles, these bars are easy to make and great for parties or gifting. Baked in one pan and topped with a smooth, customizable frosting, they combine classic sugar cookie flavor with fun seasonal flair.
Ingredients
Cookie Dough
- 187.5 grams all-purpose flour (about 1 1/2 cups)
- ¾ tsp sea salt
- ½ tsp baking powder
- 200 grams granulated sugar (about 1 cup)
- 1 stick unsalted butter (melted, 113 grams)
- 1 egg yolk
- ½ tbsp pure vanilla extract
- 1/8 tsp almond extract (optional)
Frosting
- 262.5 grams icing sugar (about 2 1/4 cups)
- 6 tbsp butter (softened, 85 grams)
- 1 tbsp whole milk (optional)
- Orange food coloring (optional, start with ¼ tsp)
- Halloween sprinkles (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line an 8×8 inch metal baking pan with parchment paper, making sure the sides are left high for easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sea salt, and baking powder to ensure even distribution of leavening agents and salt throughout the flour.
- Cream Sugar and Butter: Using a stand mixer or a large bowl with a mixer, combine the granulated sugar and melted butter on low speed until they are just mixed together.
- Add Egg Yolk and Extracts: Add in the egg yolk, pure vanilla extract, and almond extract (if using). Mix on low speed for about 30 seconds, scraping down the sides of the bowl as needed to incorporate all ingredients.
- Combine Dry and Wet Ingredients: Pour in the dry flour mixture and mix on low speed until the dough is fully combined, about 60 seconds. Scrape the sides again to make sure everything is mixed well.
- Transfer and Flatten Dough: Transfer the cookie dough into the prepared 8×8 pan and use an offset spatula to evenly flatten the dough into the corners and smooth the surface.
- Bake the Cookie Bars: Bake for 20-22 minutes or until the edges appear set and a toothpick inserted in the center comes out with moist crumbs but no raw dough.
- Cool: Remove from the oven and cool the bars completely on a wire rack before frosting.
- Make the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, combine the icing sugar and softened butter. Mix until smooth and creamy. If a lighter or thinner consistency is desired, add up to 1 tablespoon whole milk gradually, 1 teaspoon at a time.
- Add Color: Add orange food coloring to the frosting gradually, starting with a small amount (about ¼ teaspoon) and mixing until the desired vibrant orange hue is reached.
- Frost and Decorate: Place dollops of frosting evenly over the cooled cookie bars directly in the pan. Add Halloween-themed sprinkles on top if desired.
- Slice and Serve: Slice the bars into 16 servings. You can serve immediately or chill them for cleaner, firmer cuts.
Notes
- Use parchment paper with sides high enough to lift the bars out easily once baked and cooled.
- Optional almond extract enhances flavor but can be omitted for a classic vanilla taste.
- If frosting is too thick, add milk gradually to achieve desired consistency without making it runny.
- For festive presentation, adjust the amount and type of sprinkles based on preference or occasion.
- Storing bars chilled will make slicing neater and preserve freshness for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
