Chewy Valentine Sugar Cookie Bars
These Chewy Valentine Sugar Cookie Bars deliver all the nostalgic flavor of classic frosted sugar cookies in an easy, no-roll 8x8 pan recipe. Soft, buttery cookie bars are topped with fluffy pink buttercream and festive sprinkles for a perfectly chewy, bakery-style Valentine’s Day treat.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Hand Mixer
- Rubber Spatula
- Oven
Ingredients
- 0.5 cup unsalted butter, softened (cookie base)
- 0.75 cup granulated sugar
- 1 large egg, room temperature
- 1.5 tsp vanilla extract
- 0.5 tsp almond extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.25 cup unsalted butter, softened (frosting)
- 1.5 cups powdered sugar
- 2 Tbsp heavy cream or whole milk
- 0.5 tsp vanilla extract (frosting)
- pink or red gel food coloring
- Valentine sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang. Lightly grease.
- Cream butter and sugar together for 2–3 minutes until light and fluffy.
- Beat in egg, vanilla extract, and almond extract until fully combined.
- In a separate bowl, whisk flour, baking powder, and salt. Fold into the wet mixture just until combined.
- Press dough evenly into the prepared pan. Bake for 18–22 minutes until edges are set and center is soft.
- Cool completely. Beat frosting ingredients until smooth, tint pink, spread over bars, add sprinkles, and slice.
Notes
Do not overbake—pull the bars when the center still looks soft for maximum chewiness. Almond extract is key for classic sugar cookie flavor. Let bars cool completely before frosting to prevent melting.