These easy sugar cookie bars are delicious and easy to make for Easter, Spring, or just because you want homemade cookies! Thick, chewy and topped with homemade frosting and sprinkles! Fresh blackberries give the vanilla frosting a naturally purple hue.
Bar cookies make life easier!
I love sugar cookies but I absolutely detest any cookie recipe that requires a rolling pin. I don’t know why I have this utter hatred of such a simple kitchen tool but any sugar cookie recipe I have found up until now has required rolling it out and using cookie cutters.
One day I was scrolling through the almighty Pinterest and I came across an amazing thing. A sugar cookie recipe that is cooked as a bar cookie and requires no rolling out whatsoever. Amazing! How did I not know that such a thing existed? So, I started Googling sugar cookie bars and apparently there are a whole lot of people that have already figured this out!
I decided to whip up some sugar cookie bars and try making a pretty colored frosting for them with the blackberries I found on sale at Sprouts this weekend.
How do you dye frosting naturally?
I hate adding artificial food colors to things I cook. Instead, I cooked down a few blackberries and put them through a sieve to give me a dark purple juice to work with.
I achieved a pretty, light purple frosting and then topped each sugar cookie with a blackberry and all natural sprinkles. I think they came out very pretty and they taste just like a sugar cookie that was rolled out and cut with cookie cutters. Only it was a WHOLE lot less work!
Sugar Cookie Bars with Blackberry Frosting
These Sugar Cookie Bars are simple to make and are soft, chewy and delicious. The purple frosting gives these a beautiful look for Easter parties or Mother’s Day brunch.
Sugar Cookie Bars with Blackberry Frosting
Delicious sugar cookie bars that take only minutes to make. Perfect for Easter or Spring, they are soft and chewy!
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 Tbsp sour cream
- 1 egg
- 1 egg white
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- pinch tsp salt
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 Tbsp half and half
- 4 ounces blackberries, divided
- Sprinkles (optional)
- Grease a 9 x 13 inch glass pan
- In a large mixing bowl, combine butter and sugar. Beat on high 2 to 3 minutes
- add in egg and egg white, beat til combined
- Add in sour cream and vanilla. Beat another minute. Mixture may look slightly lumpy.
- Combine flour, baking powder, and salt in a large bowl
- Slowly add the dry mixture to the wet mixture, mixing gently half way through.
- When flour is completely mixed in, spread mixture into pan. Use hands to press dough all the way to the edges.
- Bake at 375 degrees for 15 to 18 minutes or until edges are just turning golden brown and center feels almost firm.
- Remove from heat and let cool
- TO MAKE THE FROSTING
- Add 10 to 12 blackberries to a small sauce pan with 2 to 3 TBSP heavy cream and put over low heat. As they warm, use a spoon to gently crush the berries. After heating for 5, remove from heat and put mixture through a fine sieve into a large mixing bowl.
- Into the mixing bowl, add the softened butter and half the powdered sugar. Beat gently. Mix until smooth. Add remaining powdered sugar until you reach desired consistency.
- Spread frosting over cooled bars and cut. Add a blackberry to each bar and sprinkle with sprinkles if desired.
Amount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 148mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 2g
Nutritional information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.