Halloween Sugar Cookie Bars
These Halloween sugar cookie bars are so festive and easy to make, and perfect for parties!
Now that it’s October, I figured it was high time that I share my first Halloween recipe of the year! Halloween is my family’s favorite holiday, and we love to go all out. We decorate the house, inside and out, we go on lots of fun outings, and we watch all of our favorite Halloween movies together. My family has so many fun Halloween traditions, and I can’t wait to do all of them this month! Of course, the best part of any holiday is the treats, and we make plenty of them all month long. These Halloween sugar cookie bars are so easy to make, totally delicious, and perfect for parties. They have all the delicious taste of sugar cookies, but are much quicker and easier to make. The recipe as is makes enough for a crowd, but if you need even more cookies, you can easily double the recipe and make it in a half sheet pan.
I like to add candy eyes to anything Halloween related, but the sky is the limit as far as decorations. Use whatever you like, from candies to sprinkles. I prefer to use gel food coloring with buttercream, and I really like the vibrancy of the Wilton colors. These cookie bars are so rich and buttery, and totally delicious! They will stay fresh for several days if stored in an airtight container, so they’re great to make ahead of time. As much as I love traditional sugar cookies, these have become my go-to because they are so much faster to make and decorate!
Sugar Cookie Bars
Print Recipe
Ingredients
for the bars:
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1 egg white
- 1 1/2 tablespoons sour cream
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
for the frosting:
- 1/4 cup butter softened
- 2 cups powdered sugar
- 2-3 tablespoons half and half or milk
- 1/2 teaspoon vanilla
- pinch of salt
- food coloring
- sprinkles
Instructions
- Preheat oven to 375. Line a 9 x 13 pan with foil and spray lightly with cooking spray, and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and egg white, sour cream, vanilla, and almond extract, and mix until well combined. Stir in the flour, baking powder, and salt to form a crumbly dough. Press the dough into the prepared pan to form an even layer, and poke the dough every few inches with a fork so it will bake evenly. Bake 17-20 minutes or until lightly browned around the edges. Cool completely.
- To make the frosting, beat together the butter, powdered sugar, and half and half until light and fluffy. Add the vanilla, salt, and food coloring, and beat again until fluffy. Spread over cooled cookies and add sprinkles. Cut into squares (I did 24 squares, but you can make them as big or small as you would like). Enjoy!
