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Valentine Sugar Cookie Bar Recipe
Ash Tyrrell

Valentine Sugar Cookie Bar Recipe

I just tried making these Valentine Sugar Cookie Bars, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. Whisk together flour, baking powder, cornstarch, and salt in a bowl. Sifting helps prevent lumps and keeps the cookie texture light.
  3. Using a mixer, beat butter and sugar until fluffy. This step is key for a soft, tender base that melts in your mouth.
  4. Mix in the room-temperature egg, vanilla, and almond extract until fully incorporated. Scrape the bowl to ensure no streaks of butter remain.
  5. Add your dry mixture on low speed just until combined. Over-mixing can make the bars tough, so stop once everything is incorporated.
  6. Transfer the dough to your prepared pan. Press it evenly with a spatula or your hands for smooth, flat bars that bake uniformly.
  7. 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.
  8. 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.
  9. Once the bars are fully cooled, spread frosting evenly with an offset spatula. Sprinkle festive decorations on top and chill briefly for clean cutting.
  10. 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.