I just tried making these Valentine Sugar Cookie Bar Recipe, and I have to say—they were an absolute hit! I love desserts that are simple yet indulgent, and this recipe delivered both. The cookie base is soft, buttery, and just a little chewy, while the cream cheese frosting adds the perfect sweet tang.
Sprinkles on top make it festive and irresistible. I couldn’t resist sharing this easy, crowd-pleasing recipe with you. If you enjoy experimenting in the kitchen, you might also like the Hot Honey Chicken Recipe for a sweet and spicy twist on dinner.
Ingredients
Here’s what you’ll need to make these delicious bars, along with some tips from my own experience. You could even pair these dessert bars with a hearty meal like the Crock Pot Chicken Pot Pie Recipe for a full day of comfort food.
- 1 ¾ cups all-purpose flour – I prefer unbleached flour for a richer flavor.
- ¾ teaspoon baking powder – ensures a light and tender texture.
- ¼ teaspoon cornstarch – helps keep the cookies soft.
- ½ teaspoon kosher salt – balances sweetness; always use fresh for best flavor.
- ½ cup unsalted butter, softened – room temperature butter creams better than melted.
- ¾ cup granulated sugar – I use cane sugar for a subtle caramel hint.
- 1 large egg, room temperature – taking the egg out early prevents a lumpy batter.
- ½ teaspoon vanilla extract – pure vanilla makes a big flavor difference.
- ½ teaspoon almond extract – optional, but adds a lovely nutty note.
- 4 ounces cream cheese, softened – full-fat gives the creamiest frosting.
- ¼ cup unsalted butter, softened (for frosting) – keeps frosting rich and smooth.
- 1 ½ cups powdered sugar, sifted – ensures a silky texture in frosting.
- 1 teaspoon vanilla extract (for frosting) – enhances sweetness without overpowering.
- Pinch of salt (for frosting) – balances the sugar.
- Sprinkles for decoration – I chose pink and red for Valentine’s flair.
Note: several servings
Variations
- Dairy-free: Use vegan butter and cream cheese alternatives.
- Sugar-free: Substitute granulated sugar with erythritol and powdered sugar with a powdered sugar alternative.
- Flavor add-ins: Mix in mini chocolate chips, crushed candy canes, or a dash of cinnamon for extra warmth.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- 8×8-inch baking pan – for perfectly sized bars.
- Parchment paper – prevents sticking and makes lifting bars easy.
- Stand mixer or hand mixer – for creaming butter and mixing frosting.
- Rubber spatula – scrapes every bit of dough or frosting.
- Sharp knife – for cutting clean, even squares.
How to Make Valentine Sugar Cookie Bar Recipe
Prep Your Pan
Line your baking pan with parchment paper and clip it down if needed. This makes it easier to lift the bars out after baking and ensures even edges.
Mix Dry Ingredients
Whisk together flour, baking powder, cornstarch, and salt in a bowl. Sifting helps prevent lumps and keeps the cookie texture light.
Cream Butter and Sugar
Using a mixer, beat butter and sugar until fluffy. This step is key for a soft, tender base that melts in your mouth.
Add Egg and Extracts
Mix in the room-temperature egg, vanilla, and almond extract until fully incorporated. Scrape the bowl to ensure no streaks of butter remain.
Combine with Dry Ingredients
Add your dry mixture on low speed just until combined. Over-mixing can make the bars tough, so stop once everything is incorporated.
Press Dough into Pan
Transfer the dough to your prepared pan. Press it evenly with a spatula or your hands for smooth, flat bars that bake uniformly.
Bake the Bars
Bake at 350°F (175°C) for 20-25 minutes, until edges are slightly golden but the center is soft. The bars will finish baking in the pan, so don’t overbake.
Make the Cream Cheese Frosting
Beat cream cheese until smooth, then add butter and mix for a minute. Gradually add powdered sugar, vanilla, and a pinch of salt, beating until creamy. Adjust thickness with more sugar or cream if needed.
Frost and Decorate
Once the bars are fully cooled, spread frosting evenly with an offset spatula. Sprinkle festive decorations on top and chill briefly for clean cutting.
Cut and Serve
Chill bars for sharper edges, then slice into 16 squares. Serve at room temperature or slightly chilled.
Additional Tips for Making this Recipe Better
- I always make sure my butter is room temperature—it makes the dough easier to work with.
- I like using parchment clips to keep my pan lined perfectly.
- For a more festive look, I add sprinkles while the frosting is still soft.
- I clean my knife between cuts to get perfect edges.
- I sometimes toast the sprinkles lightly for a subtle nutty flavor.
How to Serve Valentine Sugar Cookie Bar Recipe
These bars are perfect on a dessert platter for parties. I like arranging them in a grid and adding extra sprinkles on the plate. They pair wonderfully with hot chocolate, coffee, or a glass of milk.
Nutritional Information
Here’s a rough estimate per bar:
- Calories: 250 – A sweet treat that’s worth every bite.
- Protein: 3g – Thanks to the egg and cream cheese.
- Carbohydrates: 34g – The sugar gives that perfect candy-like taste.
- Fat: 12g – From butter and cream cheese for richness.
Make Ahead and Storage
Storing
Store bars in an airtight container at room temperature for up to 5 days. The flavors actually improve slightly when chilled.
Freezing
Wrap bars in plastic and freeze for up to 3 months. Thaw overnight in the fridge for best texture.
Reheating
I prefer serving them cold, but you can warm a bar in the microwave for 10-15 seconds for a soft, gooey treat.
Why You’ll Love This Recipe
Here are a few reasons I keep coming back to this recipe:
- Easy to make – perfect for beginner bakers or busy schedules.
- Soft and chewy – every bite is melt-in-your-mouth delicious.
- No chilling required – ready to bake and enjoy in under an hour.
- Customizable – add your favorite sprinkles, chocolate, or extracts.
- Versatile – perfect for Valentine’s Day, kids’ parties, or any dessert craving.
Valentine Sugar Cookie Bar Recipe
Ingredients
Method
- Line your baking pan with parchment paper and clip it down if needed. This makes it easier to lift the bars out after baking and ensures even edges.
- Whisk together flour, baking powder, cornstarch, and salt in a bowl. Sifting helps prevent lumps and keeps the cookie texture light.
- Using a mixer, beat butter and sugar until fluffy. This step is key for a soft, tender base that melts in your mouth.
- Mix in the room-temperature egg, vanilla, and almond extract until fully incorporated. Scrape the bowl to ensure no streaks of butter remain.
- Add your dry mixture on low speed just until combined. Over-mixing can make the bars tough, so stop once everything is incorporated.
- Transfer the dough to your prepared pan. Press it evenly with a spatula or your hands for smooth, flat bars that bake uniformly.
- Bake at 350°F (175°C) for 20-25 minutes, until edges are slightly golden but the center is soft. The bars will finish baking in the pan, so don’t overbake.
- Beat cream cheese until smooth, then add butter and mix for a minute. Gradually add powdered sugar, vanilla, and a pinch of salt, beating until creamy. Adjust thickness with more sugar or cream if needed.
- Once the bars are fully cooled, spread frosting evenly with an offset spatula. Sprinkle festive decorations on top and chill briefly for clean cutting.
- Chill bars for sharper edges, then slice into 16 squares. Serve at room temperature or slightly chilled.
Notes
- I always make sure my butter is room temperature—it makes the dough easier to work with.
- I like using parchment clips to keep my pan lined perfectly.
- For a more festive look, I add sprinkles while the frosting is still soft.
- I clean my knife between cuts to get perfect edges.
- I sometimes toast the sprinkles lightly for a subtle nutty flavor.
