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Lofthouse Cookie Bars Recipe

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Soft and cakey Lofthouse Cookie Bars topped with creamy vanilla buttercream and colorful sprinkles. This easy bar-cookie version delivers classic frosted sugar cookie flavor without rolling or cutting dough.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1/2 cup unsalted butter, softened, for frosting
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract, for frosting
  • Pinch of salt, for frosting
  • Food coloring, optional
  • Colorful sprinkles

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy. Add the egg and mix until combined.
  4. Mix in the sour cream, vanilla extract, and optional almond extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until a thick, soft dough forms. Do not overmix.
  6. Transfer the dough to the prepared pan and gently spread it into an even layer. Lightly grease a spatula or fingertips if needed to make spreading easier.
  7. Bake for 18–22 minutes, until the center is set and the edges are lightly golden. Avoid overbaking to keep the bars soft and tender.
  8. Let the cookie layer cool completely before frosting.
  9. To make the frosting, beat the softened butter until smooth and creamy. Gradually beat in the powdered sugar, then add the vanilla, salt, and enough cream or milk to create a light, fluffy consistency. Mix in food coloring if desired.
  10. Spread the frosting evenly over the completely cooled cookie base. Immediately decorate with colorful sprinkles.
  11. Slice into 20–24 squares or rectangles and serve.

Notes

  • For holiday bars, customize the frosting color and sprinkles to match the occasion.
  • For a stronger bakery-style flavor, add a small amount of almond extract to the dough or frosting.
  • For lemon cookie bars, replace the almond extract with fresh lemon zest and add lemon zest to the frosting.
  • For chocolate frosting, add cocoa powder to the buttercream.
  • Store in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.
  • Let refrigerated bars sit at room temperature for 15–20 minutes before serving for a softer texture.
  • Freeze in a freezer-safe container with parchment between layers for up to 2 months. For the neatest results, freeze the cookie base unfrosted and decorate after thawing.
  • Store-bought vanilla frosting can be substituted for the homemade buttercream.

Nutrition

Find it online: https://thefamilycooking.com/lofthouse-cookie-bars-recipe/